Butternut Squash Raviloi with Crispy Sage and Brown Garlic Butter

I went back to work in September, and coincidentally I haven’t blogged since. Time to restart I think, and what better than a delicious recipe I’ve never made before eh?! I adore this ravioli and will always order it if it’s on a menu somewhere. We gave Fuz’s sister and her boyfriend a pasta machine for Christmas and it inspired us to dust ours off and use it for the first time in yeeeeeears. The pasta itself is a cinch to make. The rolling takes a little time (Fuz makes an awesome commis chef :)) but if you fancy a lazy afternoon in the kitchen, this is a lovely recipe to make. Don’t be put off by the different stages, none of it is hard. Stick some tunes on and get stuck in 🙂

For enough ravioli for 2-3 people you need
Ravioli Dough
3 eggs
300g pasta (type 00) flour
1 tsp salt

Butternut Squash Filling
1 butternut squash cut into 1cm cubes
2 red onions sliced
2-3 tbsp olive oil
salt and pepper

7-8 sage leaves
2 cloves garlic, sliced
2 tbs olive oil
2 tbsp butter

Parmesan cheese to serve.

Begin by making the pasta dough. Blitz the ingredients in a food processor till a dough forms. Knead on a floured surface for 10 mins until it goes all smooth and elastic. Cover with cling film and leave to rest for 30 mins.

Meanwhile roast the squash. Toss the suqash cubes in the oil and seasoning and roast in a 180 degree oven for 25 mins. Add the sliced onion and roast for a further 10 mins until the onions are soft and the squash is nicely coloured and soft. Puree to a rough consistency and leave to one side to cool.

Once the pasta dough has rested, cut it into three sections and roll through a pasta machine until it’s on the thinnest setting. Leave to rest for a few mins once rolled and then assemble the ravioli. Place a scant tsp on a piece of dough, wet the edges and then place more pasta on top and stamp out a shape (there are numerous ways to do this, we had a ravioli stamp we used but cookie cutters will work equally well). The trick is to ensure no filling oozes out and the sides are completely sealed to keep the filling in once it’s cooked.

Leave the ravioli to rest on a floured surface for a few mins.

When you’re ready to cook, heat a pan of boiling water and cook the ravioli in batches for 3-4 mins until the pasta is al dente. Meanwhile, heat the olive oil and butter in a pan with the garlic. When the butter foams, add the sage leaves and cook for 3-4 mins over a low heat until the butter browns and the garlic and sage crisp.

Drain the pasta and serve with the sauce spooned over and some cheese grated on top. Utterly delicious and you did it all yourself!

Roasted Squash, Carrot and Onion Soup with Chilli (v)

It’s definitely autumn here now: cold, misty, and in need of filling, warming food! This soup hits the spot fair and square. It’s a delicious combination of velvety smooth pureed squash and warming chilli and spices. A doddle to make, but luxurious to eat.

For 2-3 portions you need
1 spaghetti & 1 acorn squash (or equivalents of other squashes!) deseeded and cut into rough slices, skin on
1 onion, peeled and quartered
3-4 carrots, cut into rough chunks
1 tsp each of cumin, ground cinnamon and ground nutmeg
2 tbsp olive oil
salt and pepper
2-3 birds eye chillies
1-1.5 litres of vegan stock (depending on thickness of soup desired)

Place the squash, carrots and onions onto a baking sheet and drizzle with oil. Sprinkle over the spices and season with salt and pepper. Roast in a moderate (170 degree) oven for about 30 mins until soft and cooked.

Scoop the squash off of the skin and place in a pan along with the onions, carrot and chillies. Add the stock and bring to the boil. Puree using a stick blender, check seasoning and serve with oodles of fresh crusty bread. Delicious!

Thai Massaman Curry (v)

We had a Thai extravaganza at the weekend (can you guess from recent blog posts ;-)) and this was pronounced deeeeeelicious by both boyfriend and son. Result.

For four greedy portions you need
1 tub massaman curry paste (I like the Thai Taste one but it contains shrimp paste, use one without obviously if you want it to be vegan…)
1 can coconut milk
1 onion
2 courgettes, sliced
1/2 pack each mange tout and green beans
1 head pak choi
1 butternut squash, peeled and cubed
1-2 sweet potatoes (equal quantities to the squash), peeled and cubed
1 tsp sugar
1 tsp fish sauce or mushroom soya sauce if vegan

Begin by frying the curry paste and onion for a few minutes. Add the squash and sweet potato along with the coconut milk. Season with the sugar and fish sauce/mushroom soya sauce and bring to the boil. Reduce heat and simmer gently, covered, for 10 mins. Add everything else and cook for 3 mins until the remaining veggies are al dente. Serve with sticky rice and sigh with pleasure as the fragrant, rich curry fills that hole in yer belly.

Butternut Squash & Kidney Bean Rogan Josh (v)

A quick and easy recipe perfect for filling yer belly after a long day driving…

For 4 people you need:
1 onion, chopped
2 cloves garlic, crushed
1/2 jar Minara Rogan Josh curry paste
1 tin chopped tomatoes
2/3 tin water
1 tin drained and rinsed kidney beans
1 tbsp oil
1 butternut squash, peeled and cut into 1cm cubes

Fry the onion in the oil for 5 mins till soft. Add the garlic, butternut squash and curry paste and cook out for a further 3 mins or so until everything is well coated in the curry paste. Add the tomatoes, water and kidney beans and bring to the boil. Reduce the heat and cook for 20 mins or so until the squash is tender. Serve with rice. Yum.

Authentic Thai Green Curry with Butternut Squash and Green Beans (v)

Authentic as in made by my mum who was taught by my sister who lives in Thailand. Yum.

For 4-6 portions you need:
4 tbsp Thai green curry paste (Keow Wan is the recommended brand…)
2 tins coconut milk
1/2 pack baby sweetcorn, cut in half
1 cup green beans
1 butternut squash, cut into cubes
Fresh chopped coriander to serve

Heat the curry paste in a pan and add the butternut squash. Cook out for a few mins then add the coconut milk and bring to the boil. Cook for 10 mins till starting to get tender then add the corn and beans. Heat through for 2-3 mins till everything is cooked to perfection then serve with jasmine rice.

Butternut Squash and Tofu Laksa (v)

I made this last night. Oh my! It was splendiferous even if I do say so myself..! It’s based on the recipe in Celia Brooks Brown’s New Vegetarian.

For 3 portions you need:
1 pack tofu, drained and cut half widthways, then in half lengthways and then into 10 triangles
2 bundles ramen noodles
1/2 butternut squash cut into 1.5cm dice
2 cups boiling water
pinch salt
1/4 cup light soya sauce
1 can thai coconut milk
1/2 jar thai red curry paste (about 2 tbsp)
1 red chilli
2 onions
4 cloves garlic
2 tbsp ginger
2 tsp brown sugar
1 lime
1 cup beansprouts
2 inch piece cucumber cut into fingers
handful corriander, roughly chopped
1/4 cup peanuts
oil for deep frying
1 tsp tumeric

Begin by frying the tofu till golden all over. Drain on kitchen paper.

Meanwhile boil the squash in the salted water for about 10 mins till tender. Drain but reserve the water.

Blend the onion, tumeric, ginger, garlic, chilli and thai paste together till smooth. Heat 2 tbsp oil in a large pan and fry out the spice paste. Add the coconut milk, reserved water and noodles and cook for about 5 mins till the noodles are cooked. Add the squash to heat through.

Divide the tofu, cucumber and beansprouts between the bowls and ladle in the noodles, squash and broth. Top with the corriander and peanuts and add a squeeze of lime juice.

Slow Cooker Pumpkin Soup with Harissa (v)

This was my first ever attempt with a slow cooker. Who knew that 1 pumpkin + 2 leeks + 1 litre of stock left to burble for 10 hours would = yummy dinner.

For 6-8 servings you need:
1 pumpkin/squash, cut into a 1cm dice
2 leeks, sliced
1 litre vegetable stock
1/2 pot belazu harissa

Place the vegetables and stock in a slow cooker and leave on low for 8-10 hours. Blend to a smooth soup and add the harissa. Turn up to high for 15 mins to heat through and serve. Yum

Butternut Squash with Herb Crust (v)

This is utter simplicity but also utterly delicious 🙂 It’s based on Ottolenghi’s crusted pumpkin wedges with soured cream recipe in Plenty.

For 2-3 people you need:
1 butternut squash, cut into 0.5cm thick slices (peeled or unpeeled, your choice)
75g breadcrumbs
4 tbsp finely chopped parsley
2 tbsp finely chopped oregano and thyme
1 tbsp finely chopped rosemary
grated zest of 2 large lemons
2 cloves garlic, crushed
5-6 tbsp olive oil
salt and pepper

Place the squash in a roasting tin. Mix together everything else and scatter over. Bake in a hot oven for 3- mins or so till the squash is tender and the crumbs are crunchy. Yum.

Sweet Potato, Squash and Olive Tagine (v)

This is a lovely warming dish, perfect for the cooler Autumnal air which has arrived.

For 4-6 people you need:
2 sweet potatoes, peeled and roughly diced
1 squash, cut into wedges and deseeded (no need to peel)
3-4 red onions, halved
1 heaped teaspoon of ras-el-halout
olive oil
salt and pepper
1 tin tomatoes
1 tin chickpeas, drained
handful olives
2 tsp harissa

Toss the sweet potatoes, onions and squash in some olive oil and the ras-el-halout. Season. Roast in a hot oven for 20 mins or so and then remove the potatoes and onions, leaving the squash in for a further 15 mins. Meanwhile heat the tomatoes with the chickpeas, olives and harrissa in a large pan. Once the potatoes etc are done add them to the stew base. Top up the liquid level with 1/2 can water. Fork the squash off of the skin and add to the tagine. Check the seasoning and then serve with cous cous.

Quick Spiced Noodles in Coconut Milk (v)

This is an adaptation of Nigella’s Spicy Chicken Noodles but sans the dead chicken, obviously. It’s gently warming, and nice and filling on a cold wet day.

For 3-4 portions you need:
2 bundles rice noodles, soaked in hot water
1 onion, sliced
2 carrots, sliced
1 cup frozen peas
1 small butternut squash, peeled and diced
1 courgette, sliced
1 can coconut cream
1 litre vegetable stock
1 tsp ground tumeric
1 inch piece ginger, grated
2 cloves garlic, sliced
2 tbsp lemon juice
1 tbsp brown sugar
4 kaffir lime leaves
1 tbsp soya sauce
2 red chillies, sliced
handful corriander, chopped
handful salted peanuts

Put everything aside from the corriander and peanuts into a pan and gently simmer for 5 mins or so. Serve in large bowls topped with the corriander and peanuts. Slurp and savour.