YAY FOR SQUASH!

It’s Squash Season!!!

Enjoy the following compilation of our favorite squash recipes…

 

Roasted Butternut Squash with Sage & Toasted Pumpkin Seed Pesto and Ricotta Salata

Roasted Butternut Squash:
1 medium butternut squash peeled, and cut in to 3″-4″ “sticks” no more than 1″ thick
2 tablespoons of intense UP Extra Virgin Olive Oil such as Picual, Picholine, or Coratina
2 tablespoons of White Balsamic Vinegar (we love Cranberry Pear!)
1 teaspoon sea salt
freshly ground pepper

Preheat the broiler or oven to 500 F. and adjust the rack to the highest position in the oven.  Combine the oil and vinegar in a bowl large enough to hold the butternut squash.  Whisk to combine the oil and vinegar thoroughly.  Toss the butternut squash with the mixture and arrange the squash in a single layer on a shallow, lined baking sheet.  Liberally season the squash with salt and pepper.

Roast the squash for 10 minutes per side, flipping half way through, until the edges turn golden brown.

Toasted Pumpkin Seed & Sage Pesto:
1/4 cup tightly packed fresh sage leaves
1/3 cup  + 1/4 cup shelled, toasted pumpkin seeds
1/3 cup super fruity Medium intensity Extra Virgin Olive Oil
1/3 cup + 1/3 cup ricotta salata, feta, or grated Pecorino can be used as a substitute
sea salt and pepper to taste

In the bowl of a food processor or jar of a blender, add the sage leaves, 1/3 cup of toasted pumpkin seeds, olive oil, and cheese.  Process until the paste is fine in consistency.  Season with salt and pepper to taste.

To Assemble:
Arrange the butternut squash on a decorative platter.  (I built tall stacks with the butternut squash sticks). Drizzle the pesto all over the butternut squash, followed by the reserved toasted pumpkin seeds, and the reserved cheese.  Serve warm.

Serves 4-6

 

Roasted Butternut Squash & Chevre Ravioli With Shallots & Rosemary Caramelized in Organic Cerasuola Olive Oil

 

For this application, you can buy fresh pasta sheets, or wonton wrappers if you want to cut out the step of making your own fresh pasta dough.

Roasted Butternut Squash:
1 small butternut squash cut in half lengthwise
1 tablespoon Coratina EVOO

Preheat the oven to 375.
On a parchment paper lined baking sheet, roast the butternut squash, cut side down, for 35-40 minutes until slightly golden brown around the edges and tender when poked with a knife at the thickest part.

While the Squash is roasting, make the pasta dough, if not using ravioli wrappers.

Pasta Dough:
2 egg, beaten
1 teaspoon salt
2 cups all-purpose flour
1/4 cup water

In a medium sized bowl, combine flour and salt. Make a well in the flour, add the slightly beaten egg, and mix. Mixture should form a stiff dough. If needed, stir in 1 to 2 tablespoons water.
On a lightly floured surface, knead dough for about 3 to 4 minutes. With a pasta machine or out 12″ long sheets of dough to 1/8″ thick, or the number 6 setting on a pasta machine.  Cover sheets that are not being used with a towel so they do not dry out.

Roasted Butternut Squash & Goat Cheese Filling:
1 1/2 cups peeled, roasted butternut squash, cooled
2 medium shallots, finely sliced
1 tablespoon Organic Cerasuola EVOO
8 oz. chevre goat cheese
4 oz. Brie Cheese, rind removed
1 large egg
Sea salt & fresh ground pepper to taste

Over medium heat, saute the shallots in olive oil until golden brown and caramelized.  Place all of the ingredients including shallots, in to the bowl of a food processor except the egg.  Pulse until ingredients are well combined.  Check for seasoning and adjust to taste and add the egg and pulse until just combined.

Ravioli:
In a large 8+ quart pot, bring salted water to a boil.
Assemble the ravioli laying the sheets out, using approximately one tablespoon of butternut squash filling per ravioli with at least one inch between raviolis.  Use water, seal the edges firmly before cutting.  Drop the ravioli a few at a time in to the salted boiling until they float, approximately 2 minutes.

Pan Sauce of Balsamic, Rosemary & Shallots Caramelized in Organic Cerasuola EVOO:
2 medium shallots, sliced thinly
1 – 2″ sprig fresh rosemary, leaves finely chopped, stem discarded
1 +1 tablespoon reserved Organic Cerasuola EVOO
2 tablespoons traditional style balsamic
Sea salt and fresh ground pepper to taste
1/4 cup shaved Pecorino Romano

Over medium heat, season and saute the shallots and rosemary in one tablespoon of olive oil until golden brown, fragrant and caramelized, about five minutes.  Add the balsamic and whisk to deglaze the pan.  Check the seasoning and adjust to taste.  Add the second tablespoon of olive oil and whisk to combine.

Once the ravioli are cooked, gently toss with the pan sauce and serve immediately.

Serves 6

 

Cranberry-Pear Balsamic Glazed Butternut Squash with Rosemary

 

Ingredients:
1 – 2 pound butternut squash peeled, seeded and diced in to 1″ pieces (about 3 cups)
1/3 cup cranberry-pear white balsamic
1 tablespoon Hojiblanca EVOO
3″ sprig fresh rosemary, leaves stripped from stem and roughly chopped
Sea salt & fresh cracked pepper to taste

Directions:
Preheat the oven to 375.

In a large bowl whisk the olive oil and balsamic together until thoroughly combined.  Add the rosemary and squash and toss to coat and combine evenly.

In a large roasting pan lined with parchment, arrange the squash in a single layer, drizzling with any remaining marinade.  Sprinkle liberally with sea salt and fresh ground pepper.

Roast the squash for 30-35 minutes, stirring a few times until golden brown and caramelized.  Adjust seasoning and serve.

Olive Oil & Spiced Butternut Squash Bundt Cake With Bourbon Vanilla Glaze