butternut squash goat cheese mac and cheese

#BUTTERNUT SQUASH GOAT CHEESE MAC AND CHEESE HOW TO#

Season hazelnut butter with salt and pepper and keep warm, covered. In skillet cook butter with hazelnuts over moderate heat until butter begins to brown, about 3 minutes, and immediately remove from heat (nuts will continue to cook), add fresh sage. Add goat cheese and parmesan reggiano and stir to combine well. Stir in garlic and cook, stirring, 1 minute.Ĭool onion mixture slightly and add to squash. While squash is roasting, in a skillet cook onion and sage in butter with salt and pepper to taste over moderate heat, stirring, 5 minutes, or until onion is golden brown. When squash is cool enough to handle, scoop out flesh into a bowl and discard skin. Put squash halves, flesh sides down, a baking sheet and roast in middle of oven 30 minutes, or until flesh is very tender.

Now I can’t wait to get the pasta attachment for my KitchenAid mixer so I can make other shapes with this pasta recipe, too.īutternut Squash, Sage and Goat Cheese Ravioli with Hazelnut Brown-Butter SauceĢ large eggs (I prefer to use fresh brown eggs from Painted Meadows Farms)ġ tablespoon of milk, half and half or creamĪ 2-pound butternut squash, halved lengthwise and seededġ medium onion, chopped (about 1 1/2 cups)ġ/3 cup hazelnuts,toasted lightly and skinned and chopped coarse I most definitely plan on making ravioli often this fall and winter and experimenting with lots different fillings. I have read that it is important when baking and cooking with flours and probably even more so with gluten-free cooking as the ratio of flours is so important to the final outcome. This is something I rarely do, but I decided I should really start doing it more. It should be noted, that since I have a scale in my kitchen I decided to weigh my flours as opposed to measuring. Certainly if you are not gluten-intolerant and don’t wish to make fresh pasta, you could use store-bought won ton wrappers and make a quick ravioli the same way. Though it doesn’t look like much on a large dinner plate, you really can only eat about 4 of these ravioli and with a small salad to start the meal, it is a perfectly filling meal. I hadn’t had brown butter in a long time, I forgot what a great nutty flavor it has. The hazelnut brown-butter sauce is decadent and had a lovely sweetness to it. It was great on its own for lunch the following day. Lucky for me, the squash I used was rather large and there was a decent amount of the filling leftover. The fresh sage with the roasted squash is truly what Autumn tastes like and the creaminess from the goat cheese was rich but not too heavy. The butternut squash goat cheese filling was so incredible that I couldn’t help but eat some as I was filling the ravioli. They went in, cooked through beautifully, rose to the top of the water and when I took them out to drain, I knew immediately that they would be delicious. Being that I have never made fresh pasta, I had this fear I would spend the time making it, stuffing and sealing each ravioli and then it would fall apart the minute it hit the boiling water. It was tender and the texture was exactly as it should be. I cannot even begin to describe how amazing it was to eat fresh pasta, that I made myself, by hand. I also had a beautiful butternut squash that I wanted to make some type of filling out of so I went a variation of a recipe that I had saved from Gourmet Magazine from many years ago. The recipe had relatively few ingredients and the instructions seemed easy enough, so I decided making fresh ravioli would be my first attempt at making pasta.

#BUTTERNUT SQUASH GOAT CHEESE MAC AND CHEESE HOW TO#

Their directions include how to cut the pasta by hand and even how to make ravioli. After I got my copy of the book “Gluten-Free Girl and the Chef: A Love Story with 100 Tempting Recipes“, one of the first recipes that caught my eye was for fresh gluten-free pasta. What types of flours to use, what type of pasta should I make, could I make it without a pasta machine or attachment, etc. I have been wanting to attempt to make fresh gluten-free pasta for a while, but I didn’t even know where to begin.

Butternut squash goat cheese mac and cheese