BUTTERNUT RAVIOLI WITH BROWN SUGAR & CRISPY SAGE

SERVES 4 TO 6 PORTIONS

FOR THE BUTTERNUT SQUASH

340g (12oz / 0.75lb) cubed butternut squash

2 tbsp. olive oil Sea salt

FOR THE FILLING

1 onion, finely chopped

1/4 cup chopped pecans

1/2 tsp. sea salt

Freshly ground black pepper

Homemade Ravioli Dough, rolled into thin sheets

1/4 cup vegan margarine

1/4 cup olive oil

1 tbsp. brown sugar, plus extra if needed

1/2 cup fresh sage leaves

Pinch of ground nutmeg

NUTRITIONAL VALUES

Calories: 500kcal
Fat: 45.3g (7g S.Fat)
Carbs: 25.9g
Protein: 3.7g
Sugar: 5.6g
Sodium: 377mg

METHOD

FOR THE ROASTED BUTTERNUT SQUASH
Preheat the oven to 200°C/400°F. Toss butternut squash with oil on a large, rimmed baking sheet. Season with salt and roast for 45 to 50 minutes, or until pierced with a fork. Remove from the oven and puree until smooth in a food processor. Continue to process in the food processor.

FOR THE FILLING
Heat the oil in a large skillet over medium-high heat and sauté the onion until soft and lightly browned. Cook for 1 minute more after adding the pecans. In a food processor, combine the onion and pecans with the roasted butternut squash. Season with salt and pepper. Process until almost smooth, then season to taste.

FOR THE RAVIOLI
Cut the pasta sheets into 3-inch circles and spoon 1 to 2 teaspoons of filling into the center of each. Wet the edges lightly with cold water with your fingertips, then fold in half and pinch the edges to seal.

Bring 2 inches of water in a large pot to a gentle boil.

Cook for 3 to 5 minutes, or until the ravioli looks cooked. Meanwhile, heat the margarine and oil in a large non-stick skillet over medium heat until the margarine begins to bubble. Brown sugar should be added at this point. Using a slotted spoon, remove the ravioli from the water and place them in the skillet with the margarine. Add the sage and cook the ravioli for a few minutes, turning frequently, until lightly browned. If necessary, add more brown sugar. Season with nutmeg and serve right away.

BUTTERNUT BRUSCHETTA WITH CARAMELIZED ONIONS

8 to 10 SERVINGS

4 cups (1-inch cubes) peeled butternut

600 g (20 oz.) squash

4 tbsp. olive oil

Sea salt

freshly ground black pepper

2 large onions, thinly sliced

2 tbsp. maple syrup

1/4 tsp. crushed red pepper

2 tsp. balsamic vinegar, plus extra for drizzling

1 thin baguette, cut into 1/4-inch slices on the diagonal

1/4 cup fresh mint, cut into chiffonade

NUTRITIONAL VALUES

Calories: 128kcal
Fat: 6.5g (0.9g S.Fat)
Carbs: 18.4g
Protein: 2.1g
Sugar: 7.2g
Sodium: 56mg

METHOD

Preheat the oven to 200°C/400°F.

Spread the butternut squash on a rimmed baking sheet and drizzle with 2 tablespoons of the oil. Season with salt and pepper to taste. Allow to cook for 25–30 minutes, or until fork-tender. Turn with a spatula every 10 minutes while roasting, and add more oil as needed. Remove from oven and raise the temperature to 220°C/425°F.

Heat the remaining 2 tablespoons oil in a large skillet over medium heat. Season with salt and pepper. Allow to cook for 20 to 25 minutes, or until very soft and caramelized. Cook for 1 minute more after adding the maple syrup and red pepper.

In a food processor, combine the squash, onion mixture, and vinegar and pulse about 12 times until the mixture comes together but is slightly chunky. Season with salt and pepper to taste.

Drizzle oil over bread slices on a large baking sheet. Bake for 5 to 8 minutes, or until the top is lightly browned. Drizzle vinegar over the bread and top with the butternut squash mixture. Garnish with fresh mint and serve while still warm.