thatothercookingblog
IMG_4207
Shells in my leftover butternut squash ravioli filling and fresh oregano. Some freshly cracked pepper and a drizzle of EVOO. Nothing goes to waste! To make the butternut squash filling just roast a few squashes halved and sprinkled with salt and brushed over with plenty of olive oil. Bake in the oven for about an hour at 375F or so. Once the squashes are soft, remove the seeds and the stringy stuff. Scoop out the pulp with a spoon. Pan roast the pulp to reduce the water and concentrate and develop flavor. Add a ton of pecorino cheese, pepper, maybe a dash of nutmeg and you’re done. Mix with your favorite pasta.
IMG_4207
Shells in my leftover butternut squash ravioli filling and fresh oregano. Some freshly cracked pepper and a drizzle of EVOO. Nothing goes to waste! To make the butternut squash filling just roast a few squashes halved and sprinkled with salt and brushed over with plenty of olive oil. Bake in the oven for about an hour at 375F or so. Once the squashes are soft, remove the seeds and the stringy stuff. Scoop out the pulp with a spoon. Pan roast the pulp to reduce the water and concentrate and develop flavor. Add a ton of pecorino cheese, pepper, maybe a dash of nutmeg and you’re done. Mix with your favorite pasta.