Acorn Squash: Ravioli and Soup

I've been trying to be better about not wasting food. I grew up with my mom making dinners for a family of five and I seem to be unable to make dinners for two without having mounds left over. And I feel so bad about throwing away so much food because we can never eat it all! I'm slowly getting better at making just enough for just the two of us, or having just a little leftover for later. This time I misjudged how much I would need for the first meal, so I used the leftovers for something new.

I need to take a second to state here my absolute love for wonton wrappers. I do love making my own pasta, but sometimes it can so time consuming when you also have to make a filling for something like ravioli. Plus, my wrist always gets to hurting when I'm trying to use my rolling pin to roll out the dough extra thin (damn those years working as a cashier at Dillons...). Those wonton wrappers are a dream come true. And all I can think of lately are the millions of different things I could do with them. I can't wait to use them again and again!

(PS: sorry there's no pic of the ravioli...I was feeling especially lazy that night. But you know what ravioli look like :)

Roasted Acorn Squash

3 acorn squash

1 stick butter, melted

salt and pepper

cinnamon

chili powder

nutmeg

allspice

coriander seed powder

2 TB brown sugar

1/4 c. heavy cream

Preheat oven to 375. Cut the acorn squash in half and place on a baking sheet. Top with butter, salt, pepper, cinnamon, chili, nutmeg, allspice and coriander seed powder. Bake for 45 minutes or until tender. Allow to cool.

Using a spoon, scoop out the flesh of the squash and place into a bowl, making sure to dump any butter from the squash and from the baking dish into the bowl as well. Add the brown sugar and heavy cream and mix together. Use as a filling for ravioli or a base for soup.

Acorn Squash Ravioli

Roasted squash mixture

30 wonton wrappers

egg white mixed with water

1 stick butter

10 sage leaves, chopped

1/2 c. parmesan cheese

Start a large pot of salted water on to boil.

Fill each wonton wrapper with about 2 t. of roasted squash mixture. Seal the edges using the egg white mixture (brush on to the edges with a pastry brush), folding the wonton into a triangle shape.

Once all ravioli are filled, place into boiling water to cook for about 5 minutes. Drain and toss with sauce.

For the brown butter sage sauce: Heat butter over medium-high heat without stirring. Once the fats separate towards the top, skim off using a wooden spoon. Add the sage and cook for a few minutes, until the flavors are infused. Add the parmesan cheese and then toss the ravioli with the sauce.

Acorn Squash Soup

3 c. squash mixture

2 c. chicken broth

1/2 c. cream

1 t. salt

1/2 t. pepper

3 TB butter, chilled

apple slices

almond slivers, toasted

Mix together the squash mixture, chicken broth, cream, and salt and pepper in a large bowl. Use a hand blender to puree the soup (or use a blender if you do not have a hand blender). Place the soup into a large saucepan and heat over medium heat until cooked through. Stir in chilled butter right before serving and garnish with apple slices and toasted almonds.