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"A passion for cooking is what I have...Sharing that passion is what I love to do." -Sarah Vasques, The Home Chef

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Butternut Squash Ravioli with Garlic Cream Sauce

Published by: Sarah

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comments:
  • May
  • 15

When I found out I had high cholesterol, I figured out how to make this sauce without all of the bad stuff from heavy cream. While it does have butter, it is a very small amount when divided by 6 servings. This sauce is also wonderful with portobello ravioli. I promise you, it will become […]

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When I found out I had high cholesterol, I figured out how to make this sauce without all of the bad stuff from heavy cream. While it does have butter, it is a very small amount when divided by 6 servings. This sauce is also wonderful with portobello ravioli. I promise you, it will become a family favorite.

2 T Butter
1 T EVOO
2 tsp Fresh Chopped Garlic
¼ c. Cream Sherry
3 T Flour
1 – 2 c. Fat Free Half & Half
2# Frozen Butternut Squash Ravioli, cooked per pkg. directions 
Chopped Chive for garnish

Melt butter with EVOO in a sauté pan over medium heat. 
Add garlic & sauté 3 minutes stirring constantly .
Add sherry & simmer until 2 T liquid remains.
Add 1 c half & half and whisk until thickened.
If sauce is too thick add more half & half.
Add cooked ravioli and toss to coat. 
Plate ravioli’s individually or on a platter.
Sprinkle with chives & serve.

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Butternut Squash & Pear Soup with Curry

Published by: Sarah

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comments:
  • Apr
  • 18

This recipe won first prize in Taste of Home’s Healthy Cooking magazine (Dec./Jan 2011 issue). 1 (2-3 lb.) Butternut Squash 3 T Unsalted Butter 1 Onion, chopped 2 cloves Garlic 2 tsp Fresh Ginger, minced 1 T Curry Powder 1 tsp Salt 4 c. Chicken Stock 4 Ripe Bosc Pears, peeled & diced ½ c. […]

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This recipe won first prize in Taste of Home’s Healthy Cooking magazine (Dec./Jan 2011 issue).

1 (2-3 lb.) Butternut Squash
3 T Unsalted Butter
1 Onion, chopped
2 cloves Garlic
2 tsp Fresh Ginger, minced
1 T Curry Powder
1 tsp Salt
4 c. Chicken Stock
4 Ripe Bosc Pears, peeled & diced
½ c. Heavy Cream or FF ½ & ½

Preheat oven to 375°.
Cut squash in half lengthwise & remove seeds.
Line a baking sheet with parchment paper.
Place squash cut side down on sheet pan.
Bake 45 minutes or until very soft.
Scoop out pulp & reserve.
In a soup pot, melt butter.
Add onion, ginger, garlic, curry & salt.
Cook & stir 10 minutes or until softened.
Add stock & bring to a boil.
Stir in pears & reserved squash.
Simmer 30 minutes.
Hit with a hand blender.
Add cream & heat through.
Serve warm, room temp. or cold.

NOTE: You can save time & money by using  a 20 oz. bag of frozen squash. Omit the beginning of the recipe & add the frozen squash with the pears. Bon Appetite!

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