Tag Archives: butternut squash

Seared Filet with Roasted Butternut Squash & Blue Cheese Ravioli

My husband and I do not get a lot of “date nights” as we have two young boys, rarely a babysitter and he has the craziest schedule working for the railroad.  No set schedule actually.  All that combined leads me to craving fancy-dressed, wine-filled nights out even more!  That being said, I knew I could do it!  Not the literally leaving my house to enjoy a quiet kid free atmosphere, but create that upscale dining experience here at home!

I already knew I could make a fantastic steak, so I wanted to try my hand at homemade pasta.  Like REAL homemade pasta, no attachment to my Kitchen-Aide or anything.  So out came my flour coated rolling pin and I finally attacked the somewhat scary mound of welled flour and eggs.  You know what?  It wasn’t that hard.   I’ve been scared all these years for nothing!  Now, if I’m making a crockpot meal asking for the filled pasta, then frozen is fine, but for this meal all the slight extra work was sooooo worth it!!

So please, next time you can’t get away, or maybe your budget is a bit tight, please give this a whirl!

The Starting Lineup

Dough

  • 2 cups all purpose flour
    3 eggs
    1/2 teaspoon salt
    1/2 teaspoon extra virgin olive oil

Filling

  • 1 small butternut squash
    2 ounces blue cheese, crumbled
    1/4 teaspoon sea salt
    1/2 teaspoon black pepper

Sauce

  • 1 tablespoon butter
    1 tablespoon olive oil 
    5-6 sage leaves, minced

Protein (optional)

  • (2-4) Filet mignon or Ribeye Steaks
  • Fresh ground black pepper and kosher salt
  • 2 vegetable oil
  • 4 tablespoons butter (1/2 stick), softened

 

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Roasted butternut squash and blue cheese filling!

 

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To begin…..

Preheat the oven to 425 degrees.  Next, (this is a great tip!) prick your butternut squash with a fork all over.  Cut off the ends of the squash and place on a plate in your microwave for 4 minutes (if you don’t, this vegetable is extremely hard to cut).  Using a vegetable peeler, remove the skin and then cut in half length-wise.  Discard of the seeds and then cut into rough cubes.  Place on a baking sheet drizzled with olive oil, salt & pepper and place in the oven for 30 minutes until fork tender.

Meanwhile…..

Mound the flour on a clean work surface and make a well with a fork in the center, creating almost a “volcano” in appearance.  In the well, crack the eggs and add in the salt and oil.  Using your fork, slightly beat together while gathering a bit of flour at a time until it forms a dough ball.

Using your hands, start needing the dough until it forms a perfectly smooth ball with a shiny appearance (10 minutes).  Add more flour if it seems sticky or a tbsp. at a time of water if it feels too dry.  Wrap your dough ball with plastic wrap and allow to rest for 20-30 minutes.

Now that your butternut squash is roasted, transfer to a large bowl along with the blue cheese crumbles and the salt & pepper.  Mash together with a fork to your desired consistency. Cover and set aside.

With your dough ball, unwrap pasta and cut into four sections. You will work with one section at a time. Wrap the remaining three up in plastic in the mean time. Flour your work surface liberally. Roll out dough with a floured rolling pin, working from the middle and rolling out. Try to get the thinnest and longest piece of dough you can. Keep rotating and turning the dough to prevent sticking. Once your dough is rolled very thin, place a small amounts of the filling {about a teaspoon} onto the dough about 1 1/2-2 inches apart. Fold the top of the dough over the filling. Press the top piece of dough over and around the filling to remove any air bubbles. Now using either a ravioli stamp, pastry cutter or a pizza cutter, cut into perfect squares {you will need to crimp the edges with a fork if using a pizza cutter}. Place on a floured tray and cover with a tea towel as you make these. Form any leftover dough into a ball and place in the plastic wrap to rest. Continue this pattern until all the raviolis are filled and cut out.

To cook, bring a large pot of salted water to boil. Drop in your raviolis (4-5 at a time) and stir gently. Raviolis will be finished cooking once they float to the top. Drain.  Once finished add to a warm sauté pan of melted butter, oil and sage that is slightly crisped.  Toss gently to coat.

Now you can eat these delish ravioli’s as is or pair with a great steak!  If you choose the steak route, here is my favorite way..

Set the steak out of the fridge to come to room temp for 20-30 minutes {I did so while I’m preparing the ravioli’s} and heat oven to 400 degrees, rub the steak all over with oil and coat in freshly ground pepper and kosher salt.  Heat your cast iron pan on med-high heat till about smoking.  Add in the butter and then the steaks, let cook (do NOT move) for 4 minutes on each side.  Transfer the skillet with the seared steaks to the oven and let cook for 5 minutes (for medium-rare).  Remove the steaks to a platter and cover loosely with foil and allow to rest for 10 minutes.  {Here is where I cooked and sautéed the ravioli’s.}  ***Make sure you have a well ventilated kitchen as cast irons smoke something crazy.  You can absolutely grill your meat too if preferred.

So, whether you decide to make this a vegetarian inspired meal or are a true carnivore like myself, you will not be disappointed!  Serve with a great red and you have a true 5-star restaurant meal!  Enjoy!!

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Pancetta, Kale & Butternut Squash Lasagna 

There is not one person who will object to this recipe..the meat-eater gets their crispy and flavorful pancetta and the lighter plate’r gets the freshness of the kale and butternut squash…and what’s not to like about béchamel sauce??!  This is a lasagna that will fulfill everyone’s palate while still leaving you not carb-crashed on your couch.

Plus…yes, there is a plus!  You can absolutely make this a bit more simple with ‘ready to bake’ lasagna noodles, precut and washed kale leaves and already cubed butternut squash in your produce section..Remember though, that there are still produce scales that you can weigh the squash to what you need..cheaper!  

The Starting Lineup

  • 3 lbs butternut squash, cubed
  • 3 cloves garlic, skin intact
  • 3 sprigs fresh thyme, plus leaves of 2 springs
  • 3 Tbsp evoo
  • 1/2 lb pancetta, diced
  • 1 bunch kale, rinsed and patted dry
  • 5 Tbsp butter, divided (4:1)
  • 3 fresh sage leaves, plus 1 leaf rough chopped
  • 1/4 cup flour
  • 3 cups whole milk
  • 4oz goat cheese
  • 1 cup freshly grated pecorino romano cheese
  • Pinch of nutmeg
  • 1/2 cup Panko breadcrumbs 
  • 1/4 cup pine nuts
  • Lasagna noodles, ready to bake (2 packs depending)
  • Kosher salt & ground pepper

Optional

  • Parmesan cheese
  • Freshly chopped parsely, Italian flat leaf    

Preheat the oven to 425 degrees and prepare a large baking sheet with either nonstick or parchment paper.

Like I mentioned above, you can either peel and cube the butternut squash yourself or buy it already done in your produce aisle..I suppose it depends on how much of a ‘purest’ you are..delish either way.    We’ll just pretend you are and you’ve prepped the squash and also rinsed & patted dry the kale leaves *remove the leaves from the stalk. 

   Place the cubed squash in an even layer on top of the baking sheet, drizzle with 2 Tbsp of evoo and mix around to coat.  Sprinkle the squash with a bit of salt and pepper and toss on about 3 springs of fresh thyme.  You also want to put the garlic cloves onto this sheet *Remember, leave the garlic skin on to roast.  Place the baking sheet onto the middle rack of your oven and let roast and become tender for 40-45 minutes…Talk about a smell good home!!  

While the squash and garlic are roasting, you’ll heat a splash of evoo in a saute pan and once hot, add in the pancetta.  Cook this (stirring around occasionaly) for about 4-5 minutes till it starts to crisp *just like American bacon.  Once brown and crisp, toss in that pile of kale leaves.  *Make sure they’re all DRY…you do NOT want to add in wet (water covered) greens into a pot of hot oil/grease.  Bad, bad things will happen…Once the leaves have wilted and soaked up a bit of that marvelous pancetta flavor, scoop that mix into a paper towl lined bowl and set aside.  Dispose of excess grease. 

     About now the roasted vegetables are done alongside the kale & pancetta.  Just set both aside to cool a bit.  Drop the oven temperature down to 350 degrees.

Lets start that tangy, gooey béchamel sauce!  In another pan (sauté or sauce pan), heat up 4 Tbsp of the butter on medium-low heat till melted (don’t burn this)…Immediately, once melted, toss in the 3 sage leaves and cook in the butter (while stirring) for 3-4 minutes.  Discard the sage and add in the flour.  Whisk till smooth (2-3 minutes). 

       Gradually whisk in the milk and cook until thickened enough to coat a spoon, while whisking occasionally (15 minutes). 

   Next, stir in the goat cheese, 1/2 cup pecorino cheese, nutmeg, salt & pepper.  Whisk till smooth and then set aside 2 cups of the cheesy béchamel, while reserving the rest for the squash mixture. 

   In a large bowl, combine the roasted squash (REMOVE the thyme sprigs), the leftover béchamel sauce and squeeze out the garlic from the roasted cloves, discarding the skins.   Sprinkle with another pinch of salt & pepper and mash together with a potato masher or fork (for more texture) or a handheld mixer for creamier results.  *I prefer the handheld way. 

     Breadcrumb Topping:  In a small bowl, add the Panko breadcrumbs with 1 Tbsp of melted butter and the chopped herbs (sage & thyme), a pinch of salt & pepper.

Assembly time!!  In a 9×13 dish sprayed with non stick, add a couple of Tbsps of béchamel sauce to the bottom and top with enough lasagna noodles to cover.  Break if needed to fill in gaps.  Next spread about 1 cup of the mashed butternut squash mixture over the noodles. 

 Follow with some of the pancetta & sauteed kale overtop.  A bit more bechamel…another layer of noodles and repeat until ingredients are gone…but please try to end up with the top layer of noodles and béchamel (I always get 3 layers with this amount). 

 Sprinkle the entire top of the lasagna with the Panko bread crumb mixture and the other 1/2 cup pecorino cheese.  Cover the dish with foil and bake for 40-45 minutes.

Remove the foil, sprinkle with the pine nuts and now bake uncovered for another 15 minutes.  Once the top is browned and bubbly remove from the oven and allow to cool and set for 5-10 minutes before cutting into.  

Serve with an extra garnish of shaved parmesan cheese and freshly chopped parsley…enjoy! 

 



Fall Harvest Pizza

If you love the Fall season as much as I do, then you’ll absolutely adore this pizza!  It has all the savory flavors and colors this time of year is known for, with a hint of sweetness too…excellent combination!

Plus, you can get the same taste an easier route if you purchase a lot of the veggies prepped and premade dough.  A Fall family favorite right here! 

The Starting Lineup

  • 1 pizza dough (homemade or store bought)
  • 3 links chicken sausage (I.e. Apple flavored)
  • 1 large onion, (red or yellow) sliced
  • 2 cups kale, torn
  • 1 1/2 cup butternut squash, cubed
  • 1 Apple, thinly sliced
  • 2 cups cheddar cheese, shredded
  • 2-3 Tbsp Bleu cheese, crumbled
  • 1 clove garlic, minced
  • EVOO 
  • Honey, drizzle
  • Sage leaves (optional), crisped
  • Cornmeal (optional), for crust  

Preheat your oven to 400 degrees.

Assuming your pizza dough is ready for baking (if you prefer not to make your own, you can of course buy it in your freezer aisle, your local pizzeria or even a Boboli crust), we’ll prep our veggies!

Ok….in today’s world, you can absolutely buy your squash already cubed and the kale already torn in a bag, etc…genius!  However, I took the hard approach and if you did too, then here we go!  Slice your onion into slices and with a vegetable peeler, you can actually peel off the butternut squashes rind.  It’s actually pretty easy.  I peeled about half of my butternut squash, cut the peeled part off and cut into cubes.  Save the other half for another meal 🙂 

   Have a sauté pan with 1 tbsp EVOO heated to medium and add in your onions and a pinch each of kosher salt and sugar.  Allow to cook down and caramelize while stirring occasionally.  Also add the squash to a baking sheet, drizzle with EVOO and top with a pinch of salt & pepper.  Transfer this to the oven and roast for 20 minutes, till tender, while your onions are sautéing. 

   Once these are both finished cooking, transfer to seperate dishes and set aside.  *Keep your oven on that same 400 degrees for the pizza, add in either a large baking sheet or a pizza stone to heat up while you finish prepping.

In the same pan you cooked the onions down in, now add in the chicken sausage and cook through…typically about 6 minutes per side.  Once the sausage is finished, set aside and allow to cool & rest before you slice. 

   While the sausage is resting, you can now rinse and tear up the kale (if needed) and thinly slice your apple.  You should have all of the toppings prepped at this point. 

Optional:  Crisped Sage, heat 2 tbsp EVOO in pan to medium heat.  Add in a couple sage leaves and cook for about 20-30 seconds on each side.  Immediately take out and transfer to a paper towel.  You’re done! 

   It’s pizza assembly time!!  Roll out the dough to your desired shape..Don’t worry about that perfect circle here.  I think a roundish square works and is rustic and charming.

After I rolled out my dough, I carefully placed it onto a piece of parchment paper coated in cornmeal (optional).  Brush EVOO ALL over the dough top and sprinkle the with minced garlic (if your crazy like me, earlier in the prep heat up  EVOO in a pan, add the garlic to it and immediately take off the heat and set aside for this.).  

 After the dough has been brushed with EVOO and minced garlic, we’ll start layering the toppings.  It goes like this:  Caramelized onions and any drippings first, the kale leaves, the roasted butternut squash, the Apple chicken sausage (now sliced), then the Apple slices.  Top this all with shredded cheddar cheese and a sprinkle of Bleu cheese crumbles. 

  

  

  

So I used a large preheated baking sheet (upside down) as my base, and carefully lifted the parchment paper topped with the loaded up pizza onto it.  *careful that baking sheet is hot!!  Transfer to the 400 degree oven and bake for 20 minutes, till cheese is melted and crust is browned. 

 When time is up, remove the pizza and drizzle with the honey all over the top and crisped sage. Allow to rest for 5 minutes.  We prefer ours with a small salad and a good bottle of hard cider!  Enjoy! 

   

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