• 1 pound butternut squash, peeled, seeded, diced
  • 1 pound sweet pumpkin, washed, peeled, diced, optional
  • 1 medium large onion,  diced
  • 3-4 carrots, peeled and diced, optional
  • NOTE: Chop all the vegetables the same size for cooking
  • 1 teaspoon salt
  • 1 teaspoon coriander
  • 2 tablespoons Flavors of Tuscany
  • 4 tablespoon EVOO
  • 2 tablespoons maple balsamic  vinegar (or alternative might be 1 tablespoons each maple syrup and apple cider vinegar)
  • Salt pepper coriander for final seasoning as needed
  • 2 tablespoons fresh parsley, chopped and very dry
  • 1  1/2 cups grated sharp white cheddar cheese (omit for vegan)
  • 1 large green tart apple, grated or  diced small; drained any excess apple juice off before incorporating into filling

METHOD: Toss vegetables (squash, pumpkin, onion, carrot) in salt, coriander, and flavors of Tuscany in bowl; add EVOO and toss some more. Roast in oven 400ºF for 12-15 minutes or until fork tender. Remove, cool. Smash with masher, food mill or ricer to make a fine mash/paste.

Off heat, add maple balsamic, EVOO, parsley, apple, and if using, cheddar cheese. Adjust for seasoning to taste.

TO MAKE A GLUTEN FREE RAVIOLI we substitute thin sliced zucchini which we fill and roll into little bundles that are then placed on oiled parchment on sheet pan. Cover with parchment and foil and place in 400ºF oven for 15 minutes. This is long enough to get filling hot in the center, while keeping the zucchini slightly al dente. Serve immediately. You may sauce with vegan option of Squash ginger coconut cream or for vegetarian, use toasted Sage Cream sauce.

Vegan Squash Ginger Coconut Cream (you may also use this recipe for a very flavorful soup, by adding more coconut milk or water to soup consistency.
1 tablespoon coconut oil
1 tablespoon fresh ginger, grated
1 clove garlic, minced
1 shallot minced
1 carrot, diced
sea salt and coriander to taste
1 butternut squash, small, peeled, seeded, diced
1 can unsweetened coconut milk
as needed, warm almond milk
cashew butter to taste
METHOD: Place oil in medium sauce pan over low heat. Add ginger, shallot, garlic, carrot; cook until aromatic and slightly translucent and tender. Add sea salt and coriander as needed for flavor. Now add squash and coconut milk. Cook until all vegetables are tender about 20-30 minutes over medium low heat. Place in food processor and puree. Finally add the cashew butter. If consistency is too thick, thin to desired sauce thickness with warm almond milk. Bring back to temperature and serve over ravioli made with zucchini.




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