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low carb butternut squash ravioli


Butternut squash is an antioxidant powerhouse and it’s the best way to pack in nutrients while on a budget. It also makes your kitchen smell amazing. Crisp, cool breezes and Cobalt blue skies with crunchy, brown leaves fluttering from tall oak trees to the aroma of roasted squash wafting through the kitchen. It’s a warm delight just as the days eerily become shorter and it’s usually a comfort to just bite into alone. It is human nature to crave comfort food as we embrace cooler weather, but comfort food here at Crumbs takes on new meaning. I mean, shouldn’t comfort food truly make you feel good? Because food isn’t just about how it tastes but how it makes you feel too. 

Last week, my local Whole Foods sold butternut squash for .99 per lb so like any conscious consumer, I stocked up on a seasonal staple. There’s so much you can do with butternut squash, even just roasting it and eating it plain with a little coconut oil and brown sugar is enough. It gives a creamy, savory texture adding robust and great flavor to what it is really an inexpensive but healthy meal.  

At just $4/per person for this meal, this butternut squash recipe may just be my most inexpensive recipe I ever posted…and there’s more coming. Granted it’s not strict fast appropriate but it doesn’t contain any meat and between the squash and marscapone cheeses, it creates a perfect marriage of savory and naturally sweet. I also used low carb won ton wrappers ($2 for a pack, or .50 for the 24 that I used) which are easy to work with and made the dish taste light eliminating that feeling of being overstuffed. 

Butternut Squash Ravioli (Vegetarian, Low Carb) 

$4 a person 

Prep time: 45 minutes (if you roast the squash in advance) 

1 medium squash, sliced and cooked 

24 individual won ton wrappers taken from the package 

Sea salt 

Black pepper 

Cayenne pepper 

Sage 

Allspice, a pinch 

1/3 cup of marscapone cheese 

1/3 cup of organic shredded Parmesan cheese plus more for sprinking 

1 clove of garlic 

1/2 cup of Earth Balance 

Prep…

The night before… 

I highly recommend roasting your squash the night before which will save time immensely. However, if you adore the aroma of butternut squash roasting in the oven and want to add a heartwarming aroma to the dish that smells better than an autumn candle in my opinion, go right ahead. 

1. Preheat oven. Line a pan with aluminum foil and plac squash on it. Coat it in olive oil and sea salt. Put in oven for 45 minutes. Remove after 45 minutes and allow to cool before you carefully slice away and cut into it to save the squash to store aside. If doing the night before, squash can be refrigerated for up to 2 days. 

Prep day…

1. Take a mixing bowl and add the squash, cheeses, sea salt, pepper, Sage and cayenne pepper to it. You can mix with a wooden spoon by hand if you think you can get a smooth consistency and want to sneak in an extra arm workout or use a mixer. 

2. Lay your won ton wrappers on a board. Wet the pad of your fingertip with water and run it on the edges of the wrapper. Drop a teaspoon of the squash mixture into the center. Fold over wrapped into a half moon and seal up edges otherwise your mixture will fall out and you’ll just be eating the won ton wrappers. 

3. Salt some water and bring it to a rolling boil. Drop your won ton raviolis in and let them cook. They are done when they float to the top. Transfer them with a slotted spatula to a deep skillet.

4. The skillet…melt the Earth Balance into a pan with one clove of garlic to create a garlic butter sauce for your raviolis to bathe in as you transfer them from the boiling water to the skillet. Sprinkle some Sage, a pinch of allspice.  They only cook 2-3 minutes. Once done, transfer them to a plate and garnish with Parmesan cheese. 

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