Over the weekend I hit up the farmer’s market. Picked up a few seasonal goodies, including a nice, kabocha squash (also called buttercup). This is similar in taste to acorn or butternut squash, but supposedly sweeter. Squash may seem a bit daunting but if you give yourself enough time it is a healthy, tasty Fall veggie.
Start by cutting off the ends with a large, sharp knife. Now that the squash lays flat on your cutting board, you can safely cut it in half. Next, peel off all the green skin. For coring, I like to use a small spoon and vigorously scrape/scoop out the seeds/guts. Give both halves a rinse under the faucet, then cut into small (1/2 inch) cubes. Line a large baking tray with heavy duty foil and give it a quick spritz of Pam. Dump the cubes of squash on your tray, then top with cinnamon, nutmeg, salt and pepper. You don’t have to do this part but I also threw in some fresh sage from a friend’s garden. Place the tray in your preheated oven at 325 degrees for approximately 30 minutes.
While the squash is roasting it is time to make the sauce. I started with a half stick of butter, 1 finely diced onion and a whole bulb of minced garlic. After 15-20 minutes of sautéing, I added some olive oil, salt, pepper and brown sugar to taste. Lastly, I added a small bag of chopped walnuts to provide some crunch. While the sauce was cooking I also boiled the pumpkin stuffed ravioli (store bought, pasta from scratch is a pain in the ass).
Finally, it was time to plate. Place the raviolis in a circle, sprinkle on the squash, and drizzle the sauce on top. A nice, Fall, vegetarian meal for two! But next time around instead of adding the walnuts to the sauce, I’ll add them at the very end. The taste was still up to snuff this go around but I wish the sauce wasn’t as dark.
Now grab yourself a harvest ale because it’s time to eat!