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Cucurbita (Latin for gourd)[3][4] is a genus of herbaceous vegetables in the gourd family, Cucurbitaceae (also known as cucurbits or cucurbi) native to the Andes and Mesoamerica. Five species are grown worldwide for their edible vegetable, variously known as squash, pumpkin, or gourd, depending on species, variety, and local parlance,[a] and for their seeds. Other kinds of gourd, also called bottle-gourds, are native to Africa and belong to the genus Lagenaria, which is in the same family and subfamily as Cucurbita, but in a different tribe. These other gourds are used as utensils or vessels, and their young fruits are eaten much like those of the Cucurbita species.
Most Cucurbita species are herbaceous vines that grow several meters in length and have tendrils, but non-vining “bush” cultivars of C. pepo and C. maxima have also been developed. The yellow or orange flowers on a Cucurbita plant are of two types: female and male. The female flowers produce the fruit and the male flowers produce pollen. Many North and Central American species are visited by specialist bee pollinators, but other insects with more general feeding habits, such as honey bees, also visit.
There is debate about the taxonomy of the genus, as the number of accepted species varies from 13 to 30. The five domesticated species are Cucurbita argyrosperma, C. ficifolia, C. maxima, C. moschata, and C. pepo. All of these can be treated as winter squash because the full-grown fruits can be stored for months; however, C. pepo includes some cultivars that are better used only as summer squash.
The fruits of the genus Cucurbita are good sources of nutrients, such as vitamin A and vitamin C, among other nutrients according to species. The fruits have many culinary uses including pumpkin pie, biscuits, bread, desserts, puddings, beverages, and soups.
Homemade Butternut Squash Ravioli with Brown Butter Sage Sauce – it’s like fall perfection on a plate. In fact, it’s one of my favorite pasta recipes.
In my opinion, there are three necessary pieces of equipment: a stand mixer with a dough hook, a pasta roller, and a ravioli maker. These are amazon links to the exact products I use. Now, you certainly don’t need all of this equipment and people have been making pasta by hand for centuries, but if you have them, making pasta is a breeze.
Do I have to make my own pasta?
Absolutely not! If you don’t have a pasta roller or simply don’t want to make homemade pasta you can use wonton wrappers instead. Sandwich the filling between two wrappers and seal together with a little water. Cook ravioli in boiling water for 2 to 3 minutes.
Can I make my own butternut squash puree?
Yes! To make your own puree is pretty simple. Peel and scoop out seeds from a large butternut squash. Cut squash into 1/2″ cubes and toss in a little olive oil. Cook in a 400° oven for 45 to 60 minutes, or until squash is completely soft. Puree squash in food processor until completely smooth. You’ll need about 1 1/2 cups of puree.
Can I freeze the pasta?
Please do! If you are going through the effort of making pasta you should definitely make extra to freeze. After assembling the ravioli, place them flat in a freezer safe container and freeze! When ready to cook, pop them straight in boiling water from the freezer and cook until al dente, about 2 minutes. Frozen pasta will keep for about 3 months in the freezer.
An easy butternut squash ravioli recipe made with wonton wrappers – the perfect shortcut instead of making your own pasta. They are delicate and light, perfect in a sage butter sauce.
Sure! Making butternut puree is pretty simple and tastes better than canned. But, if you must use canned, you’ll need about one and a half cups of puree. Season it with salt and pepper and add sautéed garlic to enhance the flavor, and then proceed as directed. I do think the flavor will be best if you roast it, to save time you can use pre-cut butternut or frozen.
I thought long and hard about the best butternut squash ravioli sauce and decided to go with a light butter-sage sauce – it was perfect! If you wish to skip the butter, use olive oil and garlic instead. You can also create a butternut squash sauce by doubling the roasted squash, pureeing it in the blender with some of the pasta water to loosen it, and adding parmesan cheese.
Yes, you can freeze the ravioli. I’d recommend doubling the recipe and making extra to freeze – it won’t take that much longer to assemble.
After assembling the ravioli, place them flat on a sheet pan and flash freeze. Once frozen, transfer the raviolis to a freezer-safe bag or container and label with the date and name.
When you’re ready to cook the butternut squash ravioli, pop them straight into boiling water from the freezer and cook until they rise to the surface, about two to three minutes. Frozen ravioli will keep in the freezer for about three months.
Nutrition information: Serving: 6raviolis, Calories: 355kcal, Carbohydrates: 46.5g, Protein: 11.5g, Fat: 14.5g, Saturated Fat: 7g, Cholesterol: 77.5mg, Sodium: 502mg, Fiber: 4g, Sugar: 3.5g
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