This pasta is basically fall on a plate and I am here.for.it. The sweetness of the butternut squash paired with the nuttiness of the brown butter fried sage and toasted hazelnuts make for a pretty dreamy combo. This dish would be perfect for Friendsgiving, Thanksgiving or really any gathering. You can’t go wrong!
Does this lasagna scream fall or what?! And you won’t feel too guilty eating it, considering it’s packed with veggies–butternut squash, zucchini, and spinach. :-)
Sweet Caroline’s Cooking is taking a quick trip to India today. Believe it or not, I’ve never cooked or featured an Indian dish, though I love the spices and flavors. Mr. Egg Me On, I’m sure you’re saying in your head, oh dear, another chicken recipe, but I promise this one is extremely different from any other recipe I’ve made!
The sweetness of the butternut squash and onions wonderfully juxtaposed the starchy potatoes and chicken bathed in garam masala, ginger and garlic. But the best part of this dish? Yup, the yogurt-soaked, golden brown crispy skin. Sinful!
Every Thanksgiving, I always look forward to the homemade butternut squash ravioli made by the host, Kitty. The pasta is absolutely delicious. My mom randomly bought two butternut squashes and told me to decide on something to make with the squash. Since we hadn’t made homemade pasta dough in a while, I thought it would be fun to use the squash to make my favorite ravioli.
I searched online for potential recipes and chose Bobby Flay’s butternut squash ravioli with a brown butter and sage sauce. I know Bobby’s recipe are typically more gourmet and time-consuming, but I was ready to take on the challenge. Although the entire process of cooking the squash, making the filling, sauce and dough took more than a few hours, it was more than worth it in the end.
Making the dough from scratch made all the difference. The tenderness and smoothness of the ravioli was delectable when paired with the delicate butternut squash filling. Drizzling the butter and hazelnut sauce over the ravioli boosted the flavor tenfold.
Initially, I was hesitant about adding chipotle sauce to the filling because of its heat. However, after tasting the filling without the spice, I realized that the orange flavor was too sweet. The two teaspoons of adobe sauce balanced the sweetness of the orange—Bobby Flay really does know what he’s doing.
Eating this pasta increased my anticipation for Thanksgiving. I can’t wait to indulge in this savory dish again next month!
Although it’s still over eighty degrees in California, it is September, which means I’m ready for fall and everything it has to offer—from food to clothing to weather. Don’t get me wrong, I’ve thoroughly enjoyed my summer days of bronzing in the pool and donning shorts and tank tops. But I get to a certain point when I’m ready to eat some hearty meals and pile on layers of clothing (well, not too many since I live in CA).
My eagerness for fall inspired me to make some sort of healthy but satisfying soup. I decided on butternut squash, since I’ve never cooked with the fruit before and love its flavor. I didn’t realize how tedious it was to cut, peel and seed a squash until preparation time. It took a bit of muscle to peel the outer skin, which I struggled with a bit.
However, once I peeled and diced the squash, the rest of the prep work was quick and simple. Even though this recipe doesn’t call for many ingredients, it still has a rich and savory flavor that had me hooked from the first spoonful.
I used a recipe by Giada and tweaked a couple of measurements and details. The result was an absolutely delicious meal, just as I had hoped.
