Artisan Squash Ravioli

Sarah MickeyAll Recipes, General 107 Comments

Lucky commenter number 54, Barbara, will be receiving 6.5lbs of her choice of either Pumpkin & Sage Ravioli or Butternut Squash Ravioli!

Barbara, who sounds like she may be a bit of a squash-a-holic, wrote that she loved squash soup, stuffed squash, and squash pasta.  We’d humbly suggest that single pieces of this pasta could also be used as a garnish for soup, thereby performing double-duty and covering two parts of her squashy trifecta.

Of course, that’s not all.  She’s also now eligible to enter the Ridiculously Delicious Challenge in January. Congratulations Barbara!

Comments 107

  2. Aside from the spaghetti squash that I didn’t understand wasn’t actually spaghetti, my best memories are of zucchini flowers. Simply battered and pan-fried, my grandfather would leave these sitting on a plate on the table, between layers of paper towels. They quickly disappeared in the hands of this four year old!

  3. My favorite squash recipe? Oh, where to begin. I love butternut squash soup, it’s awesome on pizza with kale, great in Thai curries…and just about every way you can make it.

  7. I’m from a small town and my Dad loves squash. He’d take an acorn squash and gut it, cut it in half (half for him and half for me) put butter and brown sugar in each half and wrap it in foil and bake for about an hour. My Mom and brothers thought it was gross. It was heaven!

  8. My favorite dish is a butternut squash and pesto gratin, although I also love curried butternut squash soup and who can turn down a well done pumpkin ravioli in butter sage sauce.

  10. My favorite squash recipe is Butternut Squash Chilijack (chunks of roasted butternut squash tossed with corn, onions, garlic and bacon seasoned with chili powder and thyme).

  11. My mother would roast squash until it came out sweet and melting, puddled in pools of golden butter and crackling with cinnamon sugar. That’s not a hard way to get a kid to eat a vegetable.

  12. Lately, I’m ridiculously keen on squash risotto with apples and sage. Sometimes it gets little bits of bacon or chicken in it, or finished with a little maple syrup. It’s like a big bowl of autumn.

  13. Mmm those sound like heaven!
    My favorite squash memory is carving a vomiting pumpkin with my husband last year and listening to all the neighborhood dads ooh and aah over it that night 🙂

  15. Favorite Squash dish is definitely Butternut Squash Risotto, topped with sage brown butter and caramelized onions.

  18. Growing up on the farm we had plenty of yellow crookneck, patty pan summer squash and zucchini. We also grew acorn, butternut and, of course, pumpkins. But out biggest surprise was the year Daddy grew squash for Gerber Baby Food. They were big, orange squash like we’d never seen. I still think of that bottomland field filled with those squash whenever I see a jar of baby food.

  19. My funniest, an kinda saddest squash memory was when my mother had slaved over a squash casserole for my grandmother at Christmas last year. I was trying to help her relax so I took it out of the oven for her, it was in a pyrex dish, and I placed it on top of the stove until serving. WELL, the burner was on where I placed it on the stove and about 5 minutes later the entire dish EXPLODED all over her kitchen…..so much for relaxing.

  20. What better way to hail the Fall season than to serve one of these seasonal favorites topped off with a complimentary light sauce. I’ve always loved squash of any variety. My mom rarely fussed over the preparations, which help to preserve the natural sweetness of the pulp. I do enjoy baked spaghetti squash topped with a vibrant marinara. Again, a simple preparation, but one that allows the sweetness of the pulp to be the main attraction. For me, were I to win, I’d cook the ravioli and drizzle it with a melted herb-butter. or serve it with sauteed (EVOO) kale, mustard greens, garlic, onion and fennel. Lovely and very healthy, too!

    Terry
    Nov. 1, 2010

  23. The Best Summer Squash Recipe: wow your friennds and family with “Succulent Summer Squash served with Bowtie pasta”

    1 1/2 pounds yellow squash
    4 oz feta cheese
    1/2 cup chicken broth
    1/2 pound bowtie pasta
    2 tsp herbs de Provence
    Juice of one lemon
    one medium yellow onion

    Cook pasta according to package.
    While pasta is cooking, saute onion and squash until tender but not mushy. Add chicken broth, herbs de provence, lemon juice and crumbed feta cheese. Serve in a shallow bowl over pasta and sprinkle with fresh cracked pepper. You’ll “wow” your guests with both the presentation and the taste.

  24. When I was in the Peace Corps I would buy a slice of squash at market every Saturday and make my favorite meal of the week – squash soup! Yum!!!

  25. We have a small kitchen garden, but we always include several types of summer and winter squashes. We enjoy the squash, from blossoms to seeds. We have created a favorite marinated grilled pork with a squash puree and roasted seed sauce. If we still have blossoms, we shred some on top for a beautiful autumn dish!

  26. My favorite squash memory is the dinner I made a few weeks ago–butternut and acorn squash soup for dinner, and pear frangipane tart for dessert. The perfect fall meal.

  27. Just made a batch of butternut squash soup with your four chesse sachettes floating in it; it was heavenly!
    I’m sure the squash ravioli would even be better in the soup!

  28. I had never eaten baked squash without plenty of brown sugar (and butter) until my husband and I did the macrobiotic diet in the early ’80’s. I learned that the squash is sweet and delicious on it’s own when baked with a little sea salt. Now the natural sweetness is much more preferable. If the squash is a little immature and not as sweet as we like, we drizzle organic agave syrup over it after baking and have it for dessert.

  30. My favorite squash memory was going out to lunch at an Italian restaurant on my last day of work at my first job. I ordered butternut squash tortellini and it was the most wonderful stuffed pasta I have ever tasted. To this day, I still remember that dish and have tried to recreate it many times.

  31. My favorite squash dish still remains squash casserole. It’s a southern tradition and quite delicious.

  35. I love all kinds of winter squash. After researching, I picked up a Cinderella Pumpkin this year when pumpkins were available. It looks lovely on my table, and will make terrific puree when I am ready to cook it! Then I can make all sorts of pumpkin baked goods. I love the taste and the health benefits of the squash.

  39. I have never in my entire life seen such magnificent, beautiful food. Even “plain” pasta looks special when hanging out to dry. This pasta is so special, it’s like Halloween!

  43. A friend of mine from Germany showed me how to saute’ squash, onions, carrots and rice in a pan the add the water to steam and finish the dish. I have adapted this for so many dishes, substituting cuckumbers for carrots or adding sun-dried tomatoes. Now my husband, that previously would not touch squash heartily eats this mixed healthy dish.

  44. My favorite is Butternut Squash Soup, a Food and Wine Magazine recipe from 2006. The soup has just the right balance of veggies, and a couple slices of bacon.

  49. Did I not comment here? Yes, of course, I want the ravioli and I use squash a lot. It’s probably one of the most featured vegetables on my blog. Love caponata! Love spaghetti squash with a myriad of toppings! Love acorn and butternut and pumpkin!!! Oh, yeah, and zucchini too!

  50. my favorite squash memory is definitely when my husband’s best friend came for dinner and we served acorn squash. he had never had it before and we returned to the kitchen to find him eating the entire thing, skin and all. i’ve since learned that some ppl do eat the skin but at the time i thought it was so weird/hilarious!

    i soooo want to win this 🙂

  51. I love to make an amaretto and brown sugar butter and brush it over acorn squash along with a little sprinkle of chopped sage. Then I roast it until it is tender and wonderful!

  52. I grew up the oldest of seven children in the lower Yakima Valley. Growing winter squash required too much space but we had friends with truck gardens. We were fond of acorn and butternut squash, and especially prized giant marbleheads, which kept well and provided more than one meal. Mom’s holiday pies were usually not pumpkin, but squash. Back in those days, there were no magic blender wands. We used a Foley food mill. This week, I made soup from a baked Kabocha from the Farmer’s Market, and baked a split butternut slowly with a little brandy and maple syrup. I had leftover baked squash heated in the microwave for dinner tonight — perfect.

  53. Just had pumpkin ravioli at my duaghter’s wedding. Beautiful sweet and yummy! The sauce was a marscapone something- deliteful!

  54. Squash soup, stuffed squash, squash pasta…I love ’em all. It’s one reason I look forward to fall!.

  55. My favorite squash recipe is simple… sliced acorn squash brushed with butter and cinnamon, then gently roasted or grilled.

  56. Delicata Squash halved lengthwise, cooked with a bit of olive oil brushed on it, and then stuffed with curried quinoa and placed under the broiler for a few minutes!

  58. I had the best butternut squash pesto bruschetta at a restaurant in Boulder, CO. Squash has held a special place in my heart since.

  59. Some people don’t think of Pumpkin as a squash, … but it makes a GREAT Pumpkin Squash Soup …. sweet , .. with nugmeg … and heavy cream to make it rich and smooth, .. delicious hot , … made it this past weekend for a Halloween Party.

  60. Favorite squash dish: Thai Red Curry with Salmon and Squash. The balance of flavors is perfection. I found it in Nigella’s “Nigella Bites” cookbook and have made it for company many times.

  61. I love Maple Butternut Squash – my grandmother made it all the time. She and I were the only ones that liked it, and now that she’s gone – it’s just me.

  62. During the fall months I crave squash like its going out of style. My favorite squash recipe has to be my pumpkin curry:
    – Two boneless skinless chicken breasts
    – 2 cups potatoes
    – extra virgin olive oil
    – 2 tbl curry powder
    – ginger
    – 1 onion
    – 1.5 lbs of cut peeled and seeded pumpkin chunks
    – one cup soaked chick peas
    – a bushel of kale
    – coconut milk
    – one can of the stock of choice
    This dish is sure to warm you up on the cold days of winter!

  65. I remember my Dad baking squash for us, and how our cat was crazy about it for some reason – we had to put her in another room, or she would try to steal it off our plates! The only time she ever acted like that..

  70. As much as I would love to say my favorite squash dish is the truffled squash gratin with seared foie gras, mine is just plain, roasted kabocha squash. I create crazy dishes all the time, but when it comes to squash…well, it’s so freaking good that it just doesn’t need anything else. Though, I would NEVER say “no” to truffled squash gratin. (does that thing even exist?)

  74. Oh … my … yum!

    Squash AND ravioli? Does it get any better? I’d love a box of delicious ravioli to re-fuel after running the NYC marathon!

  78. Fave squash experience: when my chef husband managed to create an amazing Vietnam-Korean pumpkin soup he’d told me about: his now signature Pumpkin-Mango-Peanut Soup, topped with fresh mango & sugared ginger slices… Amazing stuff- and SO easy- and gorgeous, too!

  81. Fav dish and memory…My Mom always made us acorn squash “boats.” lol
    Cut the squash in half, scoop out seeds place upside down in baking pan with 1/2 inch water and bake at 350 for 30 minutes. Then turn right side up, add 2tbls. brown sugar and 1tbls. butter to each “boat” and bake 30 minutes more. Eat all your squash with a bite of the sauce in the middle. We ate this three times a week in the fall. It was one of my childhood favorites.

  82. I love squash mashed with simply a little salt and pepper. It’s so sweet and good just by itself, it seems a shame to cover it with all sorts of different flavors.

  85. I am a squashaholic – from roasting pumpkin in sage and olive oil, to making my own butternut squash ice cream. I love summer and winter squash equally :o)

    My favorite squash memory would be running through the pumpkin patch as a child. We wouldn’t just carve faces into our squash but we would prep the seeds and bake the pieces we cut out of our jack-o-lanterns so that nothing would go to waste. Now I skip the carving and go straight to the cooking!

  88. Oh gosh…I love acorn squash pudding. It’s a sweet, nutmeg-y, custard-like dish, and it’s wonderful.

  89. Definitely *growing* squash. It’s got to be the easiest thing in the world to grow; ours always grew huuuuuge. Although if you leave the yellow squash too close to the zucchini, you’ll get multicolored ones! Still taste good, though.

  90. Cider Braised Country Style Ribs and Butternut Squash (serves 3)

    4-6 country style boneless pork ribs
    2 cloves garlic, peeled and crushed
    2 medium onions, peeled and chopped roughly
    12 oz. Cider
    1 c. chicken stock
    2 tbsp BBQ sauce
    2 tsp. olive oil
    1 tsp. thyme
    1 tsp. salt
    2 tsp. pepper

    Preheat oven to 375.
    Rub ribs with salt and pepper on both sides.
    Brown ribs on all sides in hot oil in skillet. Add salt, pepper, water, garlic, and onion to pan.
    Allow onions to caramelize until dark, but not burned.
    Place ribs and onions in an oven casserole and set aside.
    De-glaze skillet with 6 oz cider
    Pour cider de-glazing mixture over the ribs and onions in the casserole.
    Add remaining thyme, BBQ sauce, cider, and stock to the casserole pan. Stir.
    Bake covered for 1 hour at 375.
    Remove cover and bake for one more hour at 375.
    Baste ribs 3-4 times with braising liquid from the pan while baking.
    Serve with butternut squash recipe below.
    Pour 2 tbsp. braising liquid over ribs and squash.

    ————————————————–

    1 medium butternut squash
    1 tbsp. brown sugar
    1/4 tsp. salt
    1/4 tsp. pepper
    2 tbsp olive oil

    Cut squash down the middle lengthwise, scrape out seeds.
    Rub cut surface with salt, pepper, oil, brown sugar.
    Coat baking pan with butter or non-stick spray.
    Bake upside-down in baking pan at 375 for 1.5 hours.
    Scrape out the squash pulp, and mash until smooth.
    Add more salt, pepper, brown sugar to taste.

  94. I made some pumpkin muffins, but the recipe called for baby food pumpkin. That was a little strange, but the pumpkin apricot muffins turned out fabulous and only encouraged my addiction to all things SQUASH!

  95. My favorite butternut squash recipe would have to be an apple butternut squash soup I made for a wine pairing dinner celebrating the Fall season. I served it in little pumpkins and everyone loved it!

  101. What a nice fall lunch with a friend. Bake halfs of squash in the oven. In about 1 hr you can add a little butter. Then serve to your friend on a beautiful fall day.

  102. I don’t really have a squash memory or recipe but would love to try it.

    kgrant77 at gmail.com

  104. Our daughter hated the thought of squash, yellow or zucchini, until she tasted her first delicious, cheesy butternut squash ravioli from Houston’s Patrenella’s Ristorante Italiano. The cottage was built in 1938 and I think some of the staff as well! Now we always go for special occasions, sweet-16 dinner was special with all the grandfolks. We called ahead to reserve a portion for her, and they surprised her with a birthday treat as well.

  105. I make homemade squash raviolis using my great-great-grandmother’s recipe. It was originally in Italian; my grandmother translated it to English and all of the women in my family have a copy! YUM!

  107. As fall is coming to the end. Our squash taste makes keeps that fall felling going. Ravioli veggie style is a wonderful way to go.

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