Together, these guys will knock your socks off! Helloooooo, Fall.
Wine encouraged.
Roasted Squash Toss
Ingredients
- 2 cloves garlic, minced
- 1/4 cup olive oil
- 2 tablespoons dark brown sugar
- 2 teaspoons ground cumin
- 2 teaspoons red chili flakes
- 1 teaspoon cinnamon
- Kosher salt and freshly ground black pepper
- 1 (2 pound) butternut squash, peeled, seeded and cut into 1/2-inch cubes
- 1 (1 1/2 pound) acorn squash, seeded and cut into 1/2-inch cubes
- 1/2 cup almond slivers
- 1/2 orange, zested and juiced (about 1/3 cup juice and 1 tablespoon zest)
Directions
Preheat oven to 425 degrees F. In a large bowl, mix together garlic, olive oil, sugar, cumin, chili flakes and cinnamon. Add squash cubes and toss well to evenly coat. Season with salt and freshly ground pepper. Place on two sheet pans and bake until nicely caramelized and soft when poked with a fork, stirring squash halfway through baking, about 25 to 30 minutes. While baking, place almonds in a dry skillet over medium-high heat and toast, stirring often, until lightly golden, about 4 minutes. Transfer squash and almonds to a serving bowl, toss with orange juice and zest, and serve.
Ricotta Ravioli with Spinach Pesto
Ingredients
- 2 cloves garlic, minced
- 1/4 cup olive oil
- 2 tablespoons dark brown sugar
- 2 teaspoons ground cumin
- 2 teaspoons red chili flakes
- 1 teaspoon cinnamon
- Kosher salt and freshly ground black pepper
- 1 (2 pound) butternut squash, peeled, seeded and cut into 1/2-inch cubes
- 1 (1 1/2 pound) acorn squash, seeded and cut into 1/2-inch cubes
- 1/2 cup almond slivers
- 1/2 orange, zested and juiced (about 1/3 cup juice and 1 tablespoon zest)
Directions
Preheat oven to 425 degrees F. In a large bowl, mix together garlic, olive oil, sugar, cumin, chili flakes and cinnamon. Add squash cubes and toss well to evenly coat. Season with salt and freshly ground pepper. Place on two sheet pans and bake until nicely caramelized and soft when poked with a fork, stirring squash halfway through baking, about 25 to 30 minutes. While baking, place almonds in a dry skillet over medium-high heat and toast, stirring often, until lightly golden, about 4 minutes. Transfer squash and almonds to a serving bowl, toss with orange juice and zest, and serve.
Ingredients
- 2 cups fresh ricotta
- 1 cup toasted hazelnuts, chopped, divided
- 1/2 teaspoon nutmeg
- 1 lemon, zested and juiced
- Kosher salt and freshly ground pepper
- 1 (12 ounce) package wonton wrappers
- 1 egg white, lightly beaten
- 4 cups spinach, loosely packed
- 1 clove garlic
- 1/2 cup grated parmesan cheese
- 1/2 cup olive oil
- Special equipment: Food processor
Directions
In a small bowl, mix together ricotta, 1/4 cup hazelnuts, nutmeg, lemon zest, and salt and pepper to taste. Lay several wonton wrappers on a work surface. Scoop a generous tablespoon of the ricottafilling into the center of each wrapper, and brush outside edges with egg white. Lay another wonton wrapper on top of each, and press firmly with fingertips to press out air and seal ravioli. Transfer ravioli to a parchment-lined baking sheet. Repeat with remaining wonton wrappers and filling, making 18 to 20ravioli total. Cover baking sheet with a damp paper towel and transfer to refrigerator to set up, about 30 minutes.
To make the spinach pesto:
In a food processor, combine remaining 3/4 cup hazelnuts, lemon juice, spinach, garlic, parmesan, olive oil, and salt and pepper to taste and puree until smooth.
Fill a large pot with water, salt liberally, and bring to a boil. Cook ravioli in three batches, until they are cooked and float to the top, about 2 to 3 minutes. Strain and transfer to serving bowls with a dollop of spinach pesto.
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