Eat: Butternut Squash Stuffed Pasta

While the dish was great, this photo is not. For that, I apologize.

This delicious dish, Butternut Squash Stuffed Pasta Shells with Thyme Butter Sauce, was the result of an impulse buy. Matt and I had just finished up a brunch date with his mom when we decided to mosey over to the next-door produce stand. I was in need of a pumpkin for the front porch and it offered an impressive selection.

We felt like such hip, locally-conscience urbanites shopping at the little stand that we began roaming the aisle trying to decide what other produce we could plausibly need after a recent trip to the grocery store. We both stopped in front of the butternut squash box and knew we'd found our treasure. Before we made it to the check-out counter, I had already chosen this recipe from my mental list of Pinterest Finds To Try.

The dish had a very long preparation and (honestly) was poorly selected as a workday meal. Fortunately, Matt can tell when I'm getting overwhelmed and the wheels are about to come off. He graciously jumped in, helped out, and by 7pm we were digging in to some extremely tasty pasta. The texture of the filling is smooth and creamy, with a subtle sweetness. Usually after conquering an involved recipe, I rarely think I will repeat it--mainly because I enjoy attempting new recipes. However, this was so good that I fully intend to make it again, although probably as a lasagna for faster assembly.

I modified the original recipe a fair amount, and I strongly suggest you follow my ingredient list!


Butternut Squash Stuffed Pasta Shells with Thyme Butter Sauce

Butternut Squash, peeled and chopped (4 cups)
Jumbo pasta shells (roughly 20, depending on how stuffed you want them to be)
16 oz Ricotta
1/3 cup parmesan cheese
1 garlic clove, minced
½ cup frozen spinach, drained
1 egg
Salt & pepper, to taste

Toss the squash in some olive oil and spread the pieces out in a large baking pan. Roast for 15-20 minutes at 425°F.

Utilize this time to cook the pasta shells according to the package’s directions.

Once the squash has roasted, you should be able to easily smash it with a fork. If not, continue cooking in the oven for a few minutes at a time, checking it regularly. In a large bowl combine the smashed squash, Ricotta, Parmesan, garlic, spinach, egg, salt, and pepper.

Wait until the pasta shells are cool enough to touch, then stuff each with heaping spoonfuls of the filling. This is a great time to call in the family for assistance.

After putting the shells in a greased baking pan, bake for roughly 10 minutes at 350°F.

NOTE: The original recipe calls for 20 minutes at 400°F. Don’t do this! I followed the instructions and regretted it; a few of the pasta shells were overcooked and crunchy. Gross.

To prepare the sauce, melt 1 stick of butter in a small pan, then add thyme to taste. Drizzle this sparingly over the pasta. If desired, sprinkle with additional Parmesan cheese.

Eat: Baked Shrimp in Tomato Feta Sauce

My ears perk up at the mere mention of the word “feta”. Maybe that is why this recipe for Baked Shrimp in Tomato Feta Sauce caught my attention while browsing Simply Recipes. Although I’ve salivated over countless recipes on Elisa Bauer's blog, this was my first time actually trying one. I must say that I was pleased with the result. She suggests using an oven-proof skillet as the recipe starts out on the cooktop and transitions to the oven. I, however, do not have such a skillet and have included instructions on how to cope. Despite not being particularly saucy, I served this dish over spaghetti to add a bit more substance to the meal.

Let's talk about shrimp. Depending on what you buy at the grocery store, shrimp can take quite a while to prepare with the removal of the heads, shells, and tails. However, shrimp are well worth the extra effort since they are high in calcium, iodine, and protein. They are also good for your circulatory system with low levels of saturated fat and high levels of “good” cholesterol (I will just leave it at that and encourage you to pursue a more detailed LDL/HDL overview elsewhere). Let’s not forget that shrimp tastes good too! An important fact to remember is that overcooking shrimp by even a few minutes can result in a rubbery entrée. Shrimp turn a nice shade of pink once they are cooked through. This is nothing to stress over, just stay near the oven and be a mindful little chef!

TIME: 40 minutes
YIELDS: 4-6 servings
MY SOUNDTRACK: Cardinals’ game (my husband is a fan)

1 tablespoon oil
1 medium onion, chopped
2 cloves garlic, minced
2 15 oz. cans of diced tomatoes (do not drain!)
1-2 tablespoons dried parsley
1 teaspoon dried dill
1 to 1.25 pounds medium-sized raw shrimp, thawed, peeled, and deveined
salt, to taste
black pepper, to taste
3-5 oz. feta cheese, crumbled

Preheat your oven to 425°F.

Heat the oil in a large skillet (preferably oven-proof) on medium heat. Add the onion and cook 3-5 minutes or until softened.

Add the garlic to the skillet and cook an additional minute.

Add the tomatoes (with liquid) and bring to a boil. Immediately reduce heat and let the blend simmer for 5-10 minutes, stirring occasionally. The liquid should thicken a little bit.

Remove the pan from heat and stir in the shrimp, spices, feta cheese, salt, and pepper.

If you have an oven-proof pan, place it uncovered in the oven and bake approximately 10-12 minutes.

If you do not have an oven-proof pan, simply pour the ingredients into an ungreased baking dish (9x13”) and follow the baking instructions as written above.

When finished baking, stir up the mixture and spoon on top of a plate of pasta or rice. You can also eat it carb-free but you will probably only get 2-4 servings out of the dish. Either way, it is a treat!

Eat: The Tasty Challenge of Pumpkin Ravioli

For this week’s dish I wanted to up the ante. I began looking for a seriously challenging recipe and boy did I find it! My first impression of this recipe for pumpkin ravioli was that it must be a sweet twist on traditionally savory ravlioi. This was due to all of my previous interactions with pumpkin dishes: pumpkin pie, pumpkin bread, even pumpkin cookies. However, I quickly learned that pumpkin in its purest form is not even remotely sweet. In fact, as far as I could tell (or rather, taste) it does not taste like much of anything by itself.

An interesting aspect of this recipe is the use of wonton wrappers in place of pasta. The upside to this is the drastically shortened preparation time. Wonton wrappers function like ready-made pasta without any cooking. The downside to this trick is that after putting so much effort into making perfect little pockets of cheese, many of them opened up while boiling. So if you give this dish a try, be emotionally prepared to watch some of the fruits of your labor burst open. Otherwise, it was a fun challenge with tasty results! I particularly enjoyed the tomato and ginger sauce, which would also pair well with traditional pasta.

TIME: 1.5 hours
YEILDS: 6-8 servings
MY SOUNDTRACK: She & Him, Mates of State

Ravioli...

1 teaspoon oil
4 oz. onion, finely chopped
2 cloves garlic, minced
15 oz. pumpkin puree (NOT pumpkin pie filling)
15 oz. ricotta cheese
2 egg (1 will act as "glue" for ravioli)
1/2 teaspoon salt
freshly ground pepper, to taste
12 oz. (approximately 50) wonton wrappers
cornstarch for dusting pan

Begin by heating oil in a small skillet. Sauté the onion and garlic for a few minutes until softened.

In a large bowl, beat one of the eggs with salt and pepper. Stir in the pumpkin and ricotta cheese. Add the onion and garlic mixture. Blend thoroughly, scrapping the sides and bottom of the bowl.

To make the ravioli: Prepare two baking sheets by dusting them with the cornstarch. Put one teaspoon of filling in the middle of a wonton wrapper (which is fairly delicate, so handle gently gentle). Dip your index fingers into a beaten egg and line the edges of the wrapper. Fold diagonally into a triangle and press the edges firmly to seal the pocket. Place on baking sheet. Repeat for each wonton wrapper.

To cook: Bring a large port of water to a boil. Add a few teaspoons of water to prevent the ravioli from sticking together. Gently add each ravioli to the pot and bring the water back to a boil for a few minutes.

To serve: This is where things can get a little dicey. If some of the ravioli have opened while cooking, I would not recommend draining the water. All of the filling will escape into the sink leaving you with a pile of plain cooked pasta. Instead, remove the ravioli from the pot using a slatted spoon. You can then spoon out any of the filling in the pot and add it to your plated pasta. Top with tomato ginger sauce (see recipe below).

Tomato Ginger Sauce...

1 tablespoon oil
6 oz. onion, finely chopped
2 cloves garlic, minced
1 tablespoon of fresh ginger or 1-2 teaspoons of dried
½ teaspoon salt
Freshly ground pepper, to taste
28 oz. can of diced tomatoes, with juice (do not drain!)

In a medium saucepan or skillet, heat oil. Cook the onion and garlic until tender. Add the ginger and tomatoes. Bring to a boil briefly and simmer for 10-15 minutes. If it is too thick, you can add a pinch of water. For a smoother texture, puree the sauce.

This week's recipe came from my husband's own collection. Unfortunately, he cannot recall where he originally found it.

Eat: Yummy Stuffed Tomatoes!

Wow. That is the best word to describe this recipe for veggie-stuffed tomatoes. At first blush, it may present as too labor intensive, but it was actually quite fun! In fact, I managed to throw this dish together at the end of a busy and tiring day. I was faced with the usual quandary of what to make for dinner and resolved to find something to do with two ripe tomatoes that my father-in-law had recently given us. After a series of online searches for "recipe, two tomatoes", I stumbled upon this gem. The recipe blends a plethora of healthy ingredients into a savory and delicious meal. What's more, it presents beautifully on top of a plate of pasta. My husband was very impressed and we both loved it. This dish combines interesting textures and offers a unique alternative to traditional pasta sauce. I definitely plan to make it again soon!

TIME: 40 minutes (prep and cooking)
YIELDS: 2 servings
MY SOUNDTRACK: NPR, St. Vincent

2 medium tomatoes
3-4 baby carrots, coarsely chopped (or 1/2 small carrot)
1-2 scallions, chopped
1/2 small onion, peeled
1 small garlic clove
1/4 teaspoon dried oregano
2 teaspoons olive oil
1 tablespoon white wine or broth
1/3 cup dry bread crumbs
2 tablespoons grated Parmesan
3-4 fresh basil leaves, sliced

Optional: a few handfuls of pasta, oil, and additional Parmesan.

Begin by thinly cutting off the top of each tomato (approximately 1/2" slices). Scrape out the interior, leaving a 1/4 to 1/2" thick shell. Set aside the pulp for later.

If either tomato won't stand upright, slice off a very thin layer from the bottom. Sit the newly carved tomatoes upside down on a paper towel to drain any excess fluid.

Combine the carrots, scallions, onion, garlic and reserved pulp in a food processor. Run the processor until all of the ingredients are chopped and well blended.

Pour the vegetable mixture (it will be somewhat soupy) into a large skillet with heated oil. After a few minutes, add the wine or broth and bring to a boil. Allow the mix to simmer (uncovered) for 2+ minutes until the liquid is reduced by half. If the blend still seems to have too much liquid, do not worry. The soon to be added cheese and breadcrumbs will take care of it.

Remove the skillet from heat and let it cool briefly. Stir in the parmesan cheese, breadcrumbs, oregano, and basil.

Now the fun part! Using a small spoon, fill each tomato with the veggie blend.

Place the tomatoes in a shallow baking dish (coated with butter or cooking spray). Bake for 20 minutes at 350°.

While the tomatoes are baking, you can cook as much pasta as you like. I used spaghetti but any type should work well enough. Toss the cooked pasta with some oil and a pinch of grated Parmesan cheese. Place each tomato on top of a stack of plated pasta.

Note: Removing the tomatoes from their baking dish may require some fancy maneuvering with a fork. The tomatoes may split open (as one of mine did) which will make the process a bit more delicate.

Enjoy!

This week's recipe came courtesy of Taste of Home .