Butternut Squash Ravioli with Browned Butter Sage Sauce

I hate that I haven’t posted in a few days… but with the holidays, the job hunt, etc., it’s been hard to find the time to sit down and post.  I am, however, glad to have the Christmas tree put away and the house looking back to normal.  Now all I have to do is hope the next 3-4 months fly by…..I’m waayyyy over this cold weather and ready for the pool and highs in the 90’s 😉  Anyway – onto the food.

Rarely is there a time that my husband actually requests I make something.  He’s not picky and typically eats whatever I decide to make.  I made this about two weeks ago (of course I didn’t take any pictures) and he said it was “one of the best things he’s ever tasted”.  So yesterday he asked me if I would make it again.  Let’s hope this time turned out as good!

Mise En Place

1 1-lb butternut squash

1 package wonton wrappers

1 1/2 stick butter, divided

1/4 cup parmesan cheese

1 tsp seasoned salt

2 tbsp fresh sage leaves, chopped

1 pinch nutmeg

1 cup chicken broth

1 tsp cornstarch whisked in 1/2 cup water

Preheat oven to 400°.  Slice the butternut squash horizontally.  Place on a baking sheet, drizzle with olive oil and sea salt.  Roast in the oven for about 30-45 minutes, until fork tender throughout.  Scoop the squash into a large bowl and combine with 1/2 stick of butter, seasoned salt and parmesan.  Mix on low until combined.

Heat a sauce pan over medium heat.  Add 1 stick of butter and cook, stirring, until slightly brown.  Turn the heat down a little and add the sage, nutmeg, chicken broth and cornstarch mixture.  Simmer for a couple of minutes, whisking, until slightly thickened.  Cover and set aside.

Using a pastry brush, carefully line the edges of one wonton skin.  Add about a teaspoon of the butternut squash mixture in the very center.  Add another wonton skin on the top, sealing the edges. 

Continue with remaining ingredients, but keep them covered loosely with a paper towel until you’re finished.  Heat a large pot of water over high heat until boiling.  Add the “ravioli” about 5-6 at a time.  Boil for about 3-5 minutes, stirring a few times to keep them separated.  You will know when they’re done – they start to turn a bit translucent.  Remove with a slotted spoon to a serving plate.  Drizzle with the butter sage sauce and serve.

~Enjoy~

Dixie Chik

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Addition to Ingredient Challenge Monday!

I had a reader that wanted to participate in our Ingredient Challenge, but she ended up falling under the weather this past weekend.  She sent me her recipe this morning and I couldn’t wait to share it.  I love this challenge – it has given me so many great ideas! 

Sunny, over at And I Love It Too! came up with an amazing looking Fruit Sweetened Jalapeño Pomegranate Jam.  I thought it was very creative and looks great.  I’ve already thought of a bunch of uses for it.  And I Love It Too! is a gluten-free, dairy-free food blog with tons of family-friendly recipes.  She has some great advice and tips for living gluten and dairy free.  One recipe that really caught my eye was Velvety Mac and Cheese using her own homemade “processed” cheese! 

If you missed the initial post from last week about our new challenge here’s a recap:

We decided on one ingredient this time to be used in a dish – Pomegranate.

Nutritionella came up with these delicious little Pomegranate & Mint Spring Rolls with Pomegranate Cranberry Chili Sauce.

My recipe was Roasted Pork Pizza with Caramelized Onions and Pomegranate Arils.

And I Love It Too! came up with Fruit Sweetened Jalapeño Pomegranate Jam.

Definitely visit both of these ladies’ blogs.  I can’t wait for the next ingredient challenge!  Don’t forget – our readers can “rate” our recipes.  Check back with us on Friday, December 31st (yep, New Year’s Eve) when all of us will be announcing the ingredient(s) we will be using for our recipes that will be posted on Monday January 3rd! 

~Dixie Chik~

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Ingredient Challenge Monday – Announcing the First Ingredient and Additional Challenger!

And the first ingredient is……

 Pomegranate

I love them!  If you missed my last post, which was Pomegranate Pico de Gallo, then go see it.  The whole batch I made was gone in one afternoon; we scooped it up with sea salt pita chips, cinnamon and sugar pita chips, Fritos, and even put it on our turkey burgers that we made for dinner that night.  The stuff is good.

So, that’s the one ingredient we are going to be using to create Monday’s challenge recipe.  Also, we have a new blogger that decided to join us (yay!), Marci Gilbert at www.marcigilbert.com will be our third challenger.  Anyone else is welcome – just let one of us know! 

Please bookmark our sites so you can keep up with the challenge recipe results and ingredients.  Remember, we want feedback from our readers! It’s not meant to be a real competition, but a fun way to challenge eachother’s creativity. 

Happy Cooking!

~Dixie Chik~

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Ingredient Challenge Monday

 

Today I am introducing a new Dixie Chik regular post – Ingredient Challenge Monday!  A few days ago I threw out the idea on Foodbuzz about participating in a limited ingredient challenge, to be done on a regular basis…you know, just to keep our creativity up! 

Nutritionella will be joining me in this challenge bi-weekly and we want our readers to rate our recipes – so bookmark our sites so you can participate. 

The challenge will consist of either ONE ingredient to be used in a recipe OR a select few ingredients (I will choose hers, she will choose mine) from which to create a dish.  Monday, December 20th, we will be posting our first recipe!  Tomorrow we will reveal this weeks’ ingredient. 

Be sure to come back tomorrow to see the challenge ingredient 😉

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Pomegranate Pico de Gallo

Have I mentioned lately how much I hate winter?  I HATE it.  Sorry to all you lovers of winter/snow/fireside chat/freezing to death.  Put me on a beach with 90 degree weather and a margarita anyday. 

In the last few years I have discovered pomegranates, a fruit that is seasonal between September and February.  It is also one of the few nutritious foods I can get my picky little girl to eat.  They contain a very high content of antioxidents, as well as Vitamin C and B.  They contain almost three times the amount of antioxident potency as an equal serving of green tea – they are little cancer fighters!  Because their seeds are eaten raw they also provide a good amount of fiber.  Who knew?  Okay, I’m off my nursing school soap box now.

Pomegranate Pico de Gallo

1 1/2 cups pomegranate seeds – for a great instructional on how to de-seed a pomegranate go here.  <—- You should go here anyway 😉

1/2 yellow onion, diced

1 can petite diced tomatoes, drained and rinsed

2 tbsp pickled jalapenos, chopped

1 big handful fresh Cilantro, coarsely chopped

Juice of one lime

Sea salt 

Combine all ingredients, and salt to your taste.  Try to do your taste test with something OTHER than a tortilla chip or salty cracker.  The salt will inhibit your ability to adjust ingredients.  If it were only little ‘ol Dixie Chik eating this, I would add about another 2 tbsp of jalapenos, but I have my little family’s non-fire loving mouths to consider.   I’m just sayin.

Refrigerate for at least 2-3 hours, then serve with tortilla chips, pita chips, or whatever you like to eat pico or salsa with! 

Next time I make this, I’m thinking pork carnitas tacos~

Dixie Chik

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