Wednesday, January 23, 2013

It starts with this....

As promised, here is the recipe used for the last post.  Of course, it is readily available on the Internet on the Food Network, as well as through Munchomom's blog.  That site can be reached through Wordpress by simply searching for

First, you need one of these!:-)

1 butternut squash, approximately 2 pounds, peeled and cubed (about 3 cups)
4 Tablespoons extra-virgin olive oil
1 1/2 teaspoons herbes de Provence
1/2 teaspoon salt, plus more to taste
1/4 teaspoon freshly ground black pepper, plus more to taste
2 large shallots, chopped (about 1/2 cup)
2 garlic cloves, chopped
1 cup whole-milk ricotta cheese
4 small amaretti cookies, crushed (about 1/3 cup)
1/4 teaspoon freshly grated nutmeg
36 small square wonton wrappers

- Preheat oven to 375 degrees F. On a foil-lined baking sheet, toss together the squash, 2 Tablespoons of the olive oil, the herbes de Provence, salt, and pepper.  Bake until soft and golden, about 25 minutes.  Meanwhile, heat the remaining 2 Tablespoons of o live oil in a small suate pan over medium heat.  Cook the shallots and garlic until lightly golden, about 3 minutes.
- In a food processor, combine the roasted squash, the shallot mixture, and the ricotta cheese and pulse a few times to blend.  Add the crushed amaretti cookies and the nutmeg, and sprinkle with salt and freshly ground black pepper.  Pulse until smooth.
-Lay out 6 wonton squares, keeping the remaining squares inside the package or under a very lightly dampened paper towel to prevent them from drying out.  Place 1 spoonful of filling in the middle of the square.  Using a small pastry brush, wet the edges of the square.  Gently fold the square wrapper into a triangle, making sure the edges are securely closed and there are o air pockets inside.  Dampen the corners of the longest side of the triangle and gently bring them together, pressing lightly to secure.  Place the formed tortelloni on a baking sheet and cover with plastic wrap.  Be careful to dry the work surface before laying out more wonton squares; this will help keep the tortelloni from sticking to the baking sheet.  Continue until all the squash mixture is used.  The tortelloni can be frozen on the baking sheet, transferred to a tightly sealed plastic bag or container, and stored  for up to one month.
- Bring a large pot of salted water to a boil.  As it heats, make the sauce.
3/4 cup unsalted butter (I used less - probably about half as much)
2 Tablespoons coarsely chopped fresh sage
1/2 cup dried cranberries, or chopped dried cherries, or a mixture of both
1/2 cup toasted walnuts, chopped
1/4 teaspoon salt plus ore to taste
1/4 teaspoon freshly ground black pepper, plus more to taste
- Melt the butter in a large, heavy skillet over medium heat.  Add the sage and cook until the butter starts to brown, about 3 minutes.  Turn off the heat and add the cranberries, walnuts, salt, and pepper, and stir to combine.
- As water comes to a boil, place the tortelloni in the boiling water, and gently stir.  When they begin to float, they are done, about 3 minutes for fresh, 5 minutes if they've been frozen.  Using a slotted spoon, carefully transfer the tortelloni to a serving platter  Top with the cranberry walnut sauce, and sprinkle with 1/3 cup Parmesan cheese.  4 to 6 servings

This recipe is listed in Giada's book "Everyday Pasta," published in 2007.  It has a place on my bookshelf!:-)

We have been able to use butternut squash that the Country Couple grew in their garden last season, so that gave this dish an extra special touch.:-)  The good thing about the preparation is that it can be done in steps.  The filling can be done the day before, and - as mentioned earlier - the tortelloni can be frozen until it is time to cook them.

We have had some cold temperatures here for the past day or so, and once again there is the mention of the chance of snow later in the week.  Many of you are living in areas where it is already snow-covered, with temperatures much colder than we have here!  My hope for you is that you will stay safe, and keep warm!

Thank you for reading.  I appreciate your comments.


  1. Nellie, I have never eaten butternut squash. I love pumpkin, aren't they related? I have had acorn squash, it taked like sweet potatoes. That was many years ago. Your recipe sounds good and the photo looked very good. xoxo,Susie

  2. thanx so much for the recipe, i will have to give it a try! enjoy your day and stay warm!

  3. Well, we still have snow on the ground from last Thursday's event, so I'm not sure whether it will melt before this next one rolls in or not, but I'm enjoying the sunshine, anyway! Have a great day! :-)

  4. This is definitely another recipe to add to my growing list from you. It was 5 degrees at Josie's bus stop this morning. I don't think it has stopped snowing since Sunday. Winter has officially arrived!

  5. Oh dear me, I'm afraid that is too- much-to-do, for both of us here. We are Wimps, I know. :-))))


  6. I think I would like this. thank you for the recipe Nellie!

  7. I'm going to have to ditto Auntie. I'm a wimp!

  8. You know what mommy calls those? SQUISH!

  9. I love all your recipes,, Nellie. You make a lot of different dishes. Sometimes I get stuck in the rut of the same old thing all the time. That filling sounds wonderful!

    It is cold here, too. We did get above ZERO today though...but not before one of my son's neighbors came home after drinking and couldn't get in his house, sat down and froze to death. It is a terrible thing...this cold...God bless the homeless and those without good shelter- xo Diana

  10. Oh, wow, Nellie. Bet those are delectable.

    Don't know if I'd be up to making them, though! I'd rather have somebody else make them and then I'd eat them. ha hahah

    Thanks for all your visits to my blog. Susan

  11. Nellie..thank you for this wonderful recipe. We really love squash, cooked in different ways.

    Try to stay warm!


  12. Nellie, when a recipe says to peel a winter squash, I say, "Forget about it!!" :D Too hard! Do you get your husband to do it for you?