In the Holiday Kitchen: Butternut Squash “Ravioli”

A vegan dish that will appease everyone around your Thanksgiving table… all the more reason to give thanks!

Looking for a last-minute addition to your holiday menu? Chef Greg Glowatz has a colorful, nutritious and amazingly tasteful vegan dish to share with you — butternut squash “ravioli” (with the squash taking place of the usual pasta), accompanied with sautéed kale, rainbow chard and caramelized onions, and topped off with handmade cashew cream, toasted pumpkin seeds and crispy sage.
Um, yes…you need this now.

ravioli2

Ingredients (makes 6 portions)
1 large butternut squash, 1 large
1 bunch rainbow chard, chopped
1 bunch kale, chopped
1 medium yellow onion, chopped small
1 bunch sage,  rolled and sliced
1/4 cup pumpkin seeds, toasted
1 cup raw cashews (soaked overnight in 2 cups water)
Salt
Pepper
 
Method
Peel the end of the butternut squash that does not have seeds. Slice in rounds no more than 1/8 inch thick. Reserve the scraps and thick slices of squash and chop for filling. You will need two rounds for each ravioli. Cover a half sheet tray or a cookie sheet with parchment paper. Drizzle oil on the tray and then lay out the butternut squash rounds. Drizzle more oil over the top of the rounds and spread out evenly with your hands. Season with salt and pepper and bake 10 minutes till tender.
Next caramelize the onions.  Season with salt and pepper.  When they are sweet and brown add the chopped butternut squash scraps and cook till soft.  Then add the kale and rainbow chard and wilt for two minutes. Season again with salt and pepper and give it another chop to make the ravioli filling more homogenous.
Purée the soaked cashews in the water till smooth and silky and season with salt.
Fry the sliced sage in EVOO. Finally fill the squash rounds with a scoop of the mixture.  Reheat in the oven on a tray for a few minutes and garnish with toasted pumpkin seeds, fried sage and cashew cream.


 

Photos by Michael Persico.

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