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.