So, some of you have asked what I intend to do with all that pumpkin. I am going to freeze it in batch sized bags and use it to make pumpkin bread, soup, ravioli, pie, and other wonderful treats. I might make up the ravioli today and freeze it, ready to pop it into boiling water some evening this winter and have a lovely dish.
Does anyone have any great pumpkin recipes to share? Also, I need some ideas for those massive hubbard squash I picked up.
Actually I was asking because I was hoping to share in the bounty! I like soup and bread and pie- all things pumpkin- I like!
Pumpkin raviolli has to be the most decadent thing in the entire world…. with a brown butter sauce and pine nuts – MMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMM!
Well, I have a great recipe for a Butternut Ravioli Stew. It’s simple and easily adaptable. It doesn’t call for garlic, but I think it needs it. It was also delicious the next day with a bit of crumbled bacon thrown in!
Butternut Ravioli Stew
Serves 6
2 tablespoons butter
2 onions — chopped
3 pounds butternut squash– stab, microwave to soften,
peel, deseed and cube
1/2 cup white wine
3 cans chicken broth (try low sodium)
1 pinch nutmeg
1 pinch cinnamon
1 pinch ginger
1 pound ravioli, cheese-filled
I have many recipes- a whole book of them! Everything from fried pumpkin to pumpkin omelet, Pumpkin griddle cakes,and pumpkin and sage risotto with pine nut sauce. My mouth is watering- I’m not writing any more titles.
For thanksgiving last year I stuffed the acorn squashes with stuffing and cheese and stuck it in the oven. At least the Americans at my table loved it!