We’re kind of scraping the bottom of the barrel in the veggie department, except for all the squash. In an effort to be done with my squash before I get even more of it in my csa box this week, I made a tomato, squash, sage and cream sauce for ravioli. I thought it was good, but I’m not sure my family was all that keen on it. They said they liked it, but didn’t eat much. This is probably because I was quite miffed at them for being unappreciative at dinner last night, and now they’re living in fear.
If you want to try the squash sauce yourself, here’s the recipe:
• Squash, Tomato & Cream Sauce (for Cheese Ravioli) •
Roast an acorn or similar squash as in last night’s recipe. Puree it with a few globs of tomato paste and a generous splash of cream until smooth. Add some chopped, fresh sage that has been sauteed in butter and serve over cheese ravioli with grated pecorino or parmesan cheese.
There were a few green beans in the fridge as well as some celery, I didn’t make anything particularly inspiring with them. For the carnivores, I made weekday chicken, just one breast. I like the idea of meat as a side dish. Of course I do.
Once, when i havd an overabundance of squash i did the following: i roasted an acorn squash and then i scraped on the soft flesh out and scrambled inot my quiche custard base. then i added chopped summer squash, cherry tomatoes and cheese. it was freaking awesome.
you could defintely use up a squash that way.