I had a butternut squash in my pantry that really needed to be used up. Since we were making barbequed burgers for dinner I decided to pull out my french fry cutter — but unfortunately the squash killed my blade on my cutter. I guess it wasn’t made for anything but potatoes. The butternut squash must be way harder than a potato I guess.
Nevertheless, I got some fries made then tossed them into the oven at 425º F for 40 minutes until they were golden.
Spinach and Meat Ravioli topped with Butternut Squash Sauce paired with a Caesar Salad and Gluten Free Garlic Bread
Of all the foods that I miss out on eating since being gluten intolerant, I miss eating Raviolis. Being from a loud, obnoxious Italian family — I grew up eating a lot of pastas and ravioli. Now, honestly I have never been a spaghetti kinda person and I am not a huge fan of Tomato Sauce. LOL, I can remember my Grandmother yelling at me “What kinda Italian are you? That you don’t like Tomato Sauce!!” It isn’t that I really dislike Tomato Sauce — I just can’t eat it with out feeling like my stomach is a ball of acid and will burn a hole through my stomach and esophagus. So I try to stay away from it to avoid my stomach issues.
Anyhow, to get back on track — I decided that I was going to finally tackle making a really good pasta dough so I could make my family and I raviolis. I actually converted my grandmother’s pasta dough recipe to Gluten Free and have to say it came out pretty good.
My husband loves Butternut Pasta Sauce and he actually made a fresh batch of sauce to go with our raviolis.
He skipped the roasting of the butternut squash and just boiled it and said he felt that was easier than roasting it in the oven.
And my mother made my grandmothers ground turkey and spinach filling to stuff the raviolis with! So the whole process from making the dough to filling the raviolis took a good 2+ hours and we ended up making 125 raviolis. But I actually used 10 cups of my Gluten Free Flour blend (my own mixture of Brown Rice Flour and Tapioca Flour).
I used my pasta dough roller to roll out the dough then I used a medium sized biscuit cutter to cut out circles of dough to fill the raviolis and then pinched off to seal.
My kids had a blast helping make the raviolis — it was like a production line at the table — but could had taken an hour longer if I didn’t have the help!
My family – myself included loves Dave’s Gourmet Butternut Squash Pasta Sauce. It is tasty, yet expensive to buy, so I only buy it when it is on sale. Well today I decided I was going to try and make my own version. And it came out really great!
- 1 whole Butternut Squash – Roasted (4-lbs)
- 1 roasted red pepper
- 1/3 cup butter
- 1/2 yellow onion, diced
- 4 stalks celery, sliced
- 2 TBSP garlic, minced
- 6 oz can tomato paste
- 1/4 cup sugar
- 1/2 tsp salt
- Pepper to taste
- 1 tsp lemon juice
- 6 oz water
- 1 TBSP olive oil
- Melt butter and olive oil in a pan over medium-low heat. Add onion and celery and sauté until onion is translucent. Add garlic and sauté another minute. Add tomato paste, sugar, salt and pepper, and stir to combine. Sauté another minute. Remove from heat and add all ingredients with water. Process until smooth texture.
- Serve over pasta.
Originally written on July 24, 2014
Spaghetti with Italian Sausage
Tonight I made yummy spaghetti for dinner with diced Italian sausage, zucchini from my garden and topped with a sweet butternut squash sauce & slivers of parmesan cheese!