ODE TO BUTTERNUT SQUASH
Serves 2 people
This is the recipe that kick-started our project. The idea was to use only one main ingredient, to explore its full potential. As we started discussing this recipe during a dark cold Winter, Bia decided to explore the warmth and the joyful colour of butternut squash.
Read more about how we started our project here.
40 g butternut squash
50 ml vinegar
90 g sugar
150 ml water
200 g all-purpose flour
50 g pumpkin puree
½ tsp salt
50 g soft goat cheese
100 g pumpkin seeds
1 garlic clove
1 pinch of salt
1 tbsp olive oil
10 g basil leaves
3 tbsp grated parmesan cheese
300 g butternut squash
1 garlic clove
1 tsp olive oil
50 ml double cream
1. Cut the butternut squash into small cubes (1x1cm) and set aside in a clean jar.
- In a saucepan combine the vinegar, sugar, and water and let it cook until the sugar is dissolved.
- Pour the hot liquid over the pumpkin and close the jar. Let it cool and set it in the refrigerator for at least 2 h.
2. Preheat the oven to 180º C.
- Cut the butternut squash into small pieces and add them to a baking tray with a drizzle of olive oil. Cover the tray with aluminium foil and roast it in the oven until soft, about 30 min.
- Set aside 300 g of the roasted butternut squash for the cream.
- Let it cool down until safe to touch, and with a fork mash it until it becomes a uniform puree.
- On a clean surface or even in a bowl, mix the flour with the salt, make a well in the middle and add the egg yolks and the pumpkin puree. With a fork, mix the eggs and the puree incorporating the flour until a dough is formed.
- Knead the dough until smooth.
- Cover the dough with plastic wrap and let it rest for 1 h at room temperature.
- Roll out the dough until you can see your hands through it. Divide it into two equal parts.
- On one strip, distribute the filling, 1 tsp per piece, with a two-finger space between them. Brush water around the filling.
- Lay the other strip on top, gently pressing around the mounts of filling, to seal each ravioli.
- Cut each ravioli allowing 1 finger space between them.
- Cook in salted boiling water for 1 min.
3. Into a blender add the pumpkin seeds, salt, garlic, olive oil, basil leaves and parmesan cheese and blend until smooth. If necessary, add a bit of water to soften the mixture.
- Mix the pesto with the soft goat cheese.
4. Chop the onion and the garlic.
- Drizzle a little bit of olive oil in a saucepan and sauté the onion over medium heat until soft.
- Add the garlic and cook for 1 min.
- Add the mashed butternut squash, double cream, salt and black pepper.
- With a hand blender, blend the mixture until smooth.