Okay. It’s officially Fall. Time for squash.
Butternut squash is a favorite because you can do absolutely anything with it – from sauces to soups and everything in-between.
Tonight’s squash became a sauce for butternut squash ravioli. I had been thinking about this all day and since I was getting off earlier than usual, I thought I’d also bake a loaf of bread and make a nice dessert… I made the nice dessert. I didn’t bake the bread – and I’m actually glad I didn’t. Dinner was rich enough without it.
The sauce took no time after roasting the squash. And the squash only took 30 minutes in the oven. I peeled it, cut it into cubes, drizzled some olive oil and sprinkled with salt & pepper. Onto a sheet pan and into a 400° oven for 30 minutes.
For the sauce itself, I sauteed about a half-cup of diced onions in a pat of butter. When they were translucent, I added the cooked squash and a handful of chopped walnuts. I then added a cup of heavy cream and started breaking up the squash a bit. I then added about a half-container of Boursin cheese. I was originally going to do a butternut and sage sauce, but the cheese was there. As the sauce thickened, I added some water. Probably a full cup over the course of the cooking.
Next went in about 4 ounces of arugula. I just stirred it in and let it wilt. Next went the drained ravioli.
Not counting the 30 minutes of squash-roasting (I checked my email while it was cooking) dinner took 10 minutes to put together.
And I had the time to make dessert using one of my Adluh mixes!
Not bad at all.