There has been an abundance of Delicata squash at our house lately, and I was ready to try something new with this wonderful winter vegetable. I searched high and low for a recipe that was a unique main entree and hit the jackpot with this recipe for Inside-Out Squash Ravioli Pasta on the Big Girls, Small Kitchen web site. The result was a delicious and filling “comfort food” meal that we will be sure to make again. Next time, we will probably add a little less nutmeg, to better suit our personal tastes.
Inside-Out Squash Ravioli Pasta
1 18-0z winter squash
2 teaspoons butter
2 cloves garlic, minced
1/2 teaspoon nutmeg
1/2 teaspoon salt
1 cup low-fat milk
2 tablespoons cream
5-6 ounces pasta
1 tablespoon grated Parmesan
Freshly ground pepper
Bring about an inch of water to the boil in a large stockpot. Cut the squash into large wedges and remove the seeds. Arrange in a steamer basket. Steam for 8-12 minutes, until the squash is very tender. Remove the steamer basket and let the squash cool so you can handle it. Remove the flesh from the skin into a small bowl, then mash it well with a spoon.
Meanwhile, fill up the pot with water for pasta and start it boiling.
In a medium frying pan, melt the butter over very low heat. Add the garlic and cook, stirring occasionally, until the garlic is golden, about 8 minutes. (Don’t raise the heat and try to rush this.) Add the cayenne, nutmeg, and salt.
Now, add the milk, cream, and mashed squash to the pan, stirring to smooth. Raise the heat slightly, bring to the simmer. Simmer over medium heat until reduced, about 7 minutes. When you reach this point, you can add your pasta to the boiling water, so it’ll be ready at the same time as the sauce.
When the sauce is reduced and the pasta done, reserve a 1/2 cup of pasta water, and drain the pasta. Add it to the simmering sauce, spooning in reserved water if necessary. Season with pepper and more salt to taste, then divide between two bowls, sprinkle with Parmesan, and serve. (Serves 2)