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.
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