Friday, October 29, 2010

Behind Schedule


I'm running late today. I still have to jump in the shower before I head to dance. And I have been distracted by something awful cute in my house today. So let's get moving!

For lunch today I made butternut squash ravioli with shrimp. I have been looking for a recipe to use the butternut squash I bought last week. I was up in the air between lasagna, risotto and soup. Boomer shot down the idea of soup, and lasagna sounded like too much work. But I wasn't in the mood for rice. I was stuck. Long story short I got up today and decided that today was the day. I had a bag f frozen shrimp, and cheese ravioli in my freezer, heavy cream and ricotta in my fridge, and brilliance struck.

This is definitely not a step by step guide because let's face it, I suck at those, and my pictures aren't very nice to look at.


I decided to peel and cut my butternut in half, scoop out the innards, and then dice it so it would roast quickly. I was hungry and in a hurry.

I scooped the innards into a pot covered with veg stock and simmered to fortify my stock with butternut flavor. I don't like to waste. Like my momma says, "Waste not, want not."

How cute is this little one! This is Peyton. She is Boomer's cousin's kid. Her 1st cousin once removed (I'm adding that in because Boomer and I spent an entire evening googling how family trees work in relation to cousins, and cousin's kids, and parent's cousins, and grandparent's cousins-it was an ordeal). I love this little girl very much. She is so polite and, and well behaved! And she likes all the sweets I make. She is easy to please. My favorite kind of kid.

I roasted the butternut at 400 degrees for 20 minutes (very small dice with olive oil and s&p). Then I threw it in a blender with 1/2 cup ricotta cheese, and 1/2 cup of milk, and the strained stock, with more s&p to taste. And I blended until smooth.

It made a lot of sauce so I put half of it in a zip top freezer bag.


I put the blended sauce in the pan added some milk, garlic powder, and parmesan cheese. I'm lazy, so i just through in some peeled deveined shrimp and let them cook in the sauce. I tossed in the cooked ravioli, and mixed in a little of the pasta water to thin it out a bit. If I was smart I would have added in some grated nutmeg, and maybe some sage. I think sausage would be really great to instead of shrimp. And a big green salad with apples, and goat cheese. That would have made it even more divine.


Seriously though, you should make this. It was really good. I wasn't even sure if i liked butternut squash, but it just screams fall, and with the weather being so cold this week it was just what I needed. I hope to make some apple bread, and pumpkin spice cookies this weekend. More fall fare! Oh and if you are celebrating halloween tonight, Happy Halloween! Be safe, have fun, and have a margarita for me!!



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