Butternut Squash Ravioli

Ok, so I’m into butternut squash right now. It’s just so easy. And tasty and I can buy it at the farmers market and it’s almost impossible to get a bad squash…in other words, I heart butternut squash.

I came up with this recipe after seeing a magazine cover and almost drooling on myself while waiting to check out at the grocery store. I make a rule not to buy stuff like that at the grocery because I think it’s over priced (but then I never buy it at all so really, I save a lot this way). So I took a mental picture and decided to try it out. And the results? Delicious!

And yes, CO, this does count as a recipe because you have to roast the squash.


1 butternut squash (duh)

1 box of pre-made cheese ravioli (like Bertoli and they are usually in a cold case near the deli)

Fresh spinach

Olive oil


Salt and pepper


Preheat oven to 400.

Slice the squash long ways making two halves. Scoop out the seeds and drizzle with olive oil, salt and pepper. Put the squash, insides facing up, on a foil lined try into the oven. Roast for about 40 minutes. Really, it’s hard to let it go too long and it’s better than not enough time. It should be fork tender when ready.

Cook ravioli according to the instructions. When done, place in a tablespoon of butter in a sauce pan and add ravioli to saute. Add in spoonfuls of the cooked squash and stir gently. Add in the basil leaves (diced) and let all the flavors blend together (about 3 minutes). Plate and serve!

The beauty of this dish is that the final product looks way fancier than it has any right to given the amount of effort that goes into the dish. This would be great for a dinner party, especially when there are vegetarian guests.

Butternut Squash Soup


I love this because it’s so simple. And because it’s a great fall dish!


1 large butternut squash (or precut squash works well too)

1 large yellow onion

1/2-1 tsp Thyme – preferably fresh but dried is ok

1/2-1 tsp Sage – ditto

Chicken stock

2 tablespoons butter

Salt and pepper


Peel, seed and cube the squash into 1 inch(ish) chunks.

Dice onion and saute in butter. Add sage and thyme. Then add in cubed squash and lightly cook adding salt and pepper to taste. Add chicken stock and cover and let simmer for about 20 minutes or until the squash is fork tender.

Transfer mixture to a food processor. Cover food processor with a towel before blending. Again add salt to taste. Ladle in to bowls and serve as an appetizer, soup course or the main meal. I think it would be delicious with fresh bacon crumbles and a blue cheese salad on the side!

Asian Noodles

I modified a recipe I found last week and the result was fan-freaking-tastic! I love this dish, the flavors are so dynamic and it makes delicious leftovers. Serve it hot or eat it cold, either way it’s a winner.

I’m giving amounts here more as a guide line. Add more of what you like and less of what you don’t!

12 oz whole grain linguini noodles

2 medium carrots sliced into 2inch long sticks (like really skinny little sticks)

1 cup of sugar snap peas

4 scallions, chopped

3 table spoons lite soy sauce

1 tablespoon honey

1 teaspoon rice vinegar

1/4 cup toasted sesame seeds

1 tablespoon olive or sesame oil

After the carrots are sliced, steam them gently with the snow peas. Combine liquid ingredients and scallions. Cook noodles and while still hot, add them to the liquid. Set aside.

For the shrimp:

1/4 cup lite soy sauce

2 table spoons rice vinegar

1 teaspoon honey

2 teaspoons peeled and minced fresh ginger (Safeway carries and orgainc minced ginger that is great and lasts for weeks!)

1 garlic clove, minced

1 small squirt (like 1/2 a teaspoon) of Siracha hot sauce. Go easy, this stuff is deadly. Also red pepper flakes will work.

30 ish shrimp. I buy cooked and thawed shrimp an then warm them in the dressing. This could be done with raw shrimp too, I just don’t have the patience to de-vein. I also think it’s gross.

Combine liquid ingredients and bring to a simmer. Toss in shrimp and let cook until warmed through. Combine with noodle mixture and include the liquid from the shrimp bowl. Make a lot because you’re going to want this for lunch the next day. Enjoy!

*On a side note – I was not a huge fan of the carrots and snap peas. The crunchy texture was not for me so I think steaming them will be good. But I had a FLASH of inspiration – cucumbers! Not sure if it’s going to work, but I think a couple of long skinny cucumbers on top of the completed dish are going to be fantastic!

Lenten Deliciousness – Fish Tacos

Because it’s Lent, we’re not supposed to eat meat on Fridays. Because we’re not supposed to eat meat, all I want to eat is meat.

I have honed this recipe over the last two Fridays and I ate so many tacos this past Friday night, I nearly grew gills. This is a super easy dish and it got rave reviews from my toughest food critic, Peter.

Tortillas – we used flour, but corn is good too

Frozen breaded fish fillets

Cabbage – the already chopped kind, like for coleslaw


Shredded cheese

Sour cream

Pineapple or another fruit based salsa – something sweet and spicy


Cook the fish according to instructions. Warm tortillas and layer with sour cream, fish, cheese, cabbage salsa and top with avocado. Roll up and dive in!