I had some leftover squash I need to use up before it went bad so I decided to try this quick side recipe from my Great Food Fast cookbook. I had been wanting to try a simple roasted squash recipe besides my usual butter and brown sugar, but I don't think this is the one for me. I shared with my neighbors, who liked it, but there was something I didn't quite like.
It was okay, but maybe I just added too much sage, I didn't measure it. Maybe I just don't like fresh sage, even though I have never noticed a dislike of sage in general before now. I was not sure how much squash I had to use, it seamed to be about 2 pounds, like the recipe called for, but maybe it was less. Another good reason to hope for the food scale I ask for from Santa this year. Give the recipe a try and let me know what you think.
Roasted Butternut Squash & Sage
4 to 6 side servings
- 2 tablespoons butter
- 2 pounds butternut squash, peeled, seeded, and cut into 3/4-inch chunks
- Coarse salt and ground pepper
- 1 tablespoon chopped fresh sage
- Melt butter in a 12-inch skillet over medium heat. Add butternut squash. Season with salt and pepper. Cook, tossing frequently, until squash is lightly browned, 5 to 6 minutes.
- Add 1/4 cup water, and reduce heat to a simmer. Cover, and cook until squash is fork-tender, 8 to 10 minutes.
- Remove from heat and toss with sage.
Enjoy!
Before one of my first New York friends moved to Portland, She gave me her recipes to go through and I copied a lot of them. Sweet Potato Ravioli with Lemon Sage Brown Butter was one I copied, so I have had it for a few years now and I guess I never made it because I thought it would take a long time or looked difficult. Since Sweet potatoes are my new love, and this makes 8 servings I thought it would be another good recipe to make at home.
It was a much bigger hit with the family than the Risotto, although my little sister still refused to try them since they had sweet potato. They had much more flavor according to my mom and I would have to agree with her, but I still love the risotto. We stuck to the recipe pretty closely except we didn't use fresh lemon juice and used dried sage. We may have also had too much sweet potato, or put too little in wrappers, but we ended up with about 40 raviolis.
To make the 16 year old baby happy we made her some perogies with leftover Christmas mashed potatoes mixed shredded cheddar and the extra wanton wrappers without any butter sauce. These were also really tasty and fast. Just mix up the potatoes and the cheese and place them in the wrapper the same way as the ravioli and cook the same. One can be less picky than my sister and add a sauce to it.
Sweet Potato Ravioli withe Lemon-Sage Brown Butter
- 1 (1-pound) sweet potato (two potatoes)
- 2 tablespoons grated fresh Parmesan cheese
- 1/2 teaspoon salt, divided
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 24 wonton wrappers (we ended up using about 40)
- 1 large egg white, lightly beaten
- 6 quarts water
- Cooking spray
- 3 tablespoons butter
- 1 tablespoon chopped sage
- 1 tablespoon lemon juice
- 1/8 teaspoon freshly ground black pepper
- Preheat oven to 400°.
- Pierce potato several times with a fork; place on a foil-lined baking sheet. Bake at 400° for 40 minutes or until tender. Cool. Peel potato; mash. Combine potato, cheese, 1/4 teaspoon salt, cinnamon, and nutmeg in a small bowl.
- Working with 1 wonton wrapper at a time (cover remaining wrappers with a damp towel to keep them from drying), spoon 1 tablespoon potato mixture into center of each wrapper. Brush edges of dough with egg white; bring 2 opposite corners to center. Press edges together to seal, forming a triangle. Repeat procedure with remaining wonton wrappers, potato filling, and egg white.
- Bring 6 quarts water to a boil. Add 8 ravioli; cook 2 minutes or until done. Remove ravioli from pan with a slotted spoon. Lightly coat cooked wontons with cooking spray; keep warm. Repeat procedure with remaining ravioli.
- Melt butter in a small skillet over high heat. Add chopped sage to pan; cook 1 minute or until butter is lightly browned. Stir in remaining 1/4 teaspoon salt, juice, and pepper. Drizzle butter mixture over ravioli.
We had to wait a bit for my dad and brother to get home for dinner and so the ravioli stuck together even with all the cooking spray. We ended up more of a casserole than individual raviolis.
Enjoy!
