I’m on the lookout for great squash dishes. Usually at this point someone tells me a variation on ‘roast squash’ – and whilst we like roast squash, I’m looking for star of the show recipes.
The reason is we had a great squash harvest, each one gives us several meals, and I plan to grow more varieties this year.
So, today we had squash and walnut ravioli.
I did think, that although it said it served 4, it looked a bit mean, not a lot of pasta and not a lot of squash, so I doubled it. But really with all that parmesan and walnuts and breadcrumbs, it was plenty and we froze half the ravioli for another day.
Another one voted onto the ‘do again list’ by my carnivore men, so that’s a definite success. I’m going to freeze batches of puréed roast squash in the correct proportions, for future ravioli. Walnut and squash and sage are a perfect combination, and I shall have to experiment further.