Wednesday 23 December
Two days ago, we had a lot of leftover buttercup squash, with little idea what to do with it.
Barbara was seized by the idea of making inside-out ravioli di zucca, by turning the squash into a sauce to serve on gnocchi.
While the gnocchi were boiling, she melted butter in a large skillet and quickly sautéed some chiffonaded fresh sage leaves, then added the mashed-up squash and a touch of cream until it reached the right consistency. The gnocchi then got tossed in, with a little water from the pot to lighten the sauce.
The result was a mite heavy for a primo, but very filling and tasty as a whole meal.