A butternut squash is the gift that keeps on giving.
You get a lot of bang for your buck with a butternut squash – and with only three of us in the house, one squash is more than one meal. I used half of one for the gratin on Friday and had another half staring at me in the ‘fridge when I opened it to start dinner.
The dinner plan was cheese ravioli with Italian sausage and some sauce pulled out of the freezer – a typical 20-minute meal for a Saturday. Without thinking, my hand grabbed the squash. I peeled it and cubed it – and into the sauce it went.
I covered the pot and let it simmer while cooking the sausage under the broiler. I would have grilled them but the grill area is the holding place for our new doors! Sharpe Builders is creating and installing a brand-new 8′ x 16′ front window, new doors, crown molding, and insulation in our 1950 rancher. Stellar work and custom quality beyond reproach. I’ll post the final results when they’re done!
But I digress…
Under the broiler for the sausages, and then into the sauce to simmer a bit more.
I judge my food successes by how much Nonna leaves on her plate. She licked this one clean!
The squash added body and a mellow sweetness to the sauce and it all played perfectly against a plain cheese ravioli. At the same time, I think it would work well with a stronger pasta – like a pesto tortellini or even a gorgonzola pasta. It just worked.
Or maybe a baked pasta dish…