Butternut Squash Ravioli


September 30, 2020

Care of Andrea Howe of Glowingongreens.com

Autumn is a time that brings warmth into your life through hearty meals, family gatherings, and cozy sweaters. When I think of autumn foods, butternut squash recipes are without a doubt my go-to. Butternut squash is not only good for comforting and warm recipes, but it is packed full
of nutrients.

Squash is a category of many vegetables, including zucchini, pumpkin, or butternut squash. Their bright orange colour comes from the same nutrient that gives carrots their colouring– carotene! In the body, carotene is converted into Vitamin A, which is essential for eye health,
bone health, and immune function. Butternut squash is also packed with vitamin C which aids in immune health, as well as skin and tissue repair. Both vitamin A and C are important to have in the colder months to help keep your immunity strong.

Butternut squash contains many antioxidants, which help fight free radicals that can lead to cancer and disease development, one reason consuming at least one green and orange vegetable every day is recommended. Eating a diet rich in orange vegetables,
including butternut squash can lower your risk of heart disease, type 2 diabetes, metabolic syndrome, cancer, and Alzheimer’s. If that’s not convincing enough, squash is loaded with fibre. Fibre is a key player in satiety, regulating blood sugars, and reducing inflammation, the main cause of the many diseases and cancers listed above.

Butternut squash is an easy and delicious ingredient to cook with. You can roast it and add it to salads, as a main, or puree it into a soup or sauce. Or, you can take it to the next level and make this Butternut Ravioli and Brown Butter Sage Sauce recipe.

Butternut Squash Ravioli with Brown Butter Sage Sauce
– 1 butternut squash, peeled, deseeded, and cubed
– 1 tbsp olive oil
– 1 clove garlic, minced
– 1 tsp cinnamon
– ¼ tsp nutmeg
– dash of salt
– 3.5 cups all-purpose flour (plus more for rolling)
– 1 tsp salt
– 1-1.5 cups water
– 2 tbsp olive oil
– ½ cup vegan cream cheese (I used Tofutti)
– 1/3 cup vegan parmesan (I used earth island)
– 3 tbsp white miso paste
– 2 tbsp lemon juice
– 1 tsp cinnamon

– 3 sage leaves, or ½ tsp dried sage
– salt and pepper to taste

Brown butter sage sauce:
– ¼ cup vegan butter (I used earth balance)
– 3 tbsp olive oil
– 1 clove garlic
– 10 sage leaves
– vegan parmesan

1. Preheat oven to 425F˚. Line a baking tray with parchment and place cubed butternut squash with olive oil, garlic, cinnamon, nutmeg, and dash of salt. Place in oven for 30 minutes, flipping halfway.
2. In a bowl, add flour and salt. Make a well in the centre and add water and oil. Slowly mix together either with a wooden spoon or your hand. Once it comes together, transfer to a floured surface and knead for about 20 minutes, or until it comes together and
bounces back when poked. (mixture should not feel wet and sticky, if it does, add more flour until it is firm)
3. Place dough ball into bowl with oil and cover. Let it sit in the fridge for about 30 minutes.
4. In a food processer or blender, add roasted squash, cream cheese, parmesan, miso paste, lemon juice, cinnamon, sage, and salt and pepper. Blend until incorporated but not completely smooth. Let mixture sit in fridge until ready for use.
5. Once pasta dough has sat, remove from bowl and kneed again for 3-5 minutes. Cut ball into 4 even pieces. If you have a pasta roller, roll until 1/8” thick, or use a hand roller. Cut edges to be an even rectangle and save excess dough.
6. Place 1tbsp of squash mixture as dollops on half of the dough sheet about 1” apart.
7. Fold the half of the dough that has no dollops over top and cut each ravioli with a knife or pizza cutter. Seal with a fork.
8. Repeat with each dough sheet until it’s all used up.
9. At this point, you can pack some away to freeze, or you can cook them all together.
10. Boil a pot of water and place about 6 raviolis in at a time. Wait until they’re floating (about 3-4 minutes) and then remove.
11. Heat brown butter sage sauce ingredients in a pan on low heat until fragrant. Place raviolis in here and toss together.
12. Garnish with parmesan and fresh sage leaves.

Filed under: Eat Veg elifelines Food of the Month News News from the Toronto Vegetarian Association Nutrition Uncategorised