The Cooking Cardiologist shows us how to make Grill Roasted Butternut Squash Pecan Sage with Ravioli.
Fall is a time to begin warming, using root vegetables and earth flavors in recipes. It is preparation for the winter ahead, hunkering down and getting ready to sit around a warm fire. This recipe has great flavors of sage and roasted squash. Everything is accomplished on your outside grill. Mark this recipe for a repeat seasonal dish! It is vegetarian and heart hardy.
1 peeled medium to large chopped fresh butternut squash
1 cup Pacific Organic Bone Stock Chicken (unsalted), Whole Foods
2T olive oil
2T chopped pecans
1T finely chopped fresh sage plus 6 whole sage leaves for garnish
4 Cheese Raviolis of choice or fillings according to taste preference prepared according to package directions. Boil until just slightly al dente.
Chopped flat leaf parsley for garnish
1 large iron skillet
4 6-inch mini-iron skillets
Tongs and spatula
Insulated handle holder or oven mitt to handle the iron skillets
On a medium heated grill, add 1 tablespoon olive oil and 1 teaspoon butter to the large iron skillet. Preheat the skillet on the grill. Add the butternut squash. Sauté the squash with adding ½ cup of the chicken stock. Steam grill for 10-15 minutes until squash has softened. Close the lid and keep adding more broth if necessary to allow the squash to steam cook.
In the meantime, cook the ravioli according to package directions. Drain and set aside, lightly oiling the ravioli. When the squash is soft and the chicken stock has evaporated, add 1 t butter and sauté to begin browning the squash. Add the pecans and sage. Simmer to brown. Add 1t butter to a mini-skillet. Add the sage leaves and sauté until the sage leaves are crisp. Remove from skillet and set aside on a paper towel.AlertMe