Well, since Erica did it, I can too. I just don’t even think about taking a picture of what I’m cooking until after it’s eaten. This one got rave reviews so I thought I’d share.
Butternut Squash and Portobello Mushroom Pasta
1 medium butternut squash (or any other flavorful squash)
1 medium sweet onion, sliced
2-3 sprigs of fresh sage leaves (about 12)
3 tablespoons olive oil
2 tablespoons butter (optional)
fresh ground nutmeg or about 1/8 teaspoon
1/2 – 3/4 cup chicken or vegetable broth
1/2 cup heavy whipping cream
1 25 oz pkg frozen portobello mushroom ravioli
freshly grated parmesan cheese
Pierce squash a few times and microwave on high for 4-5 minutes or until it can easily be peeled, but the flesh is still firm. Cut off and compost the skin, seeds and stringy stuff. Cut the flesh into about 1 inch sized chunks.
Heat olive oil on medium – medium high heat in a heavy skillet and add sage leaves. Quickly fry them. Remove to paper towel to drain. They should be somewhat crispy when cooled.
Turn down heat to medium low and saute onions until soft but not browned.
Heat water in saucepan for the pasta.
Add chunks of the squash and saute with the onion. Add butter or more olive oil if it begins to stick to the pan.
Salt and pepper to taste and add nutmeg.
Add chicken or vegetable broth and heat through. Add more broth if you want more or thinner sauce for the pasta.
Add ravioli, a few at a time, to boiling water. They only need to cook for 2-3 minutes or until they float to the top.
Add cream to squash mixture and heat through but don’t boil.
As pasta floats to the top, drain with slotted spoon and transfer to the skillet with the squash mixture.
Combine all of the pasta with the squash, remove from heat. Add the reserved sage leaves, stir.
Pass freshly grated parmesan cheese to each serving.
Serve with a fresh salad and call it dinner!