Cheese Ravioli with Acorn Squash and Spinach

Behold the humble acorn squash

I'm not sure if I've mentioned it before, but we get a weekly box of local awesomeness delivered by Natures Garden, Delivered. Once a week, a different assortment of mostly locally grown/in season fresh fruits and veggies shows up on my doorstep and, I must say, it has totally revived my passion for cooking. It's a different variety of food each week, so it makes me stretch my creative muscles as I try to figure out what to do with what arrived. It totally takes me out of my comfort zone, and I love it! Although I'm not sure I want to ever see a scuppernong grape ever again and purslane didn't go over all that well, either. Sorry, Georgia.

My last delivery included an acorn squash, which I had no idea what to do with. Then it came to me: make it into a puree and make a totally awesome sauce to serve over cheese ravioli! I always keep a few bags of frozen ravioli in my freezer because they make a quick dinner when I'm strapped for time (or lazy) and, on the healh-o-meter, they aren't too bad. I could probably make my own, but I'm too busy typing this here blog and looking at funny internet cats for that.

It tasted WAY better than it looks, I promise!

Acorn Squash Sauce
Serves 3 at 136 calories per person

1 small yellow onion, chopped
1 tablespoon peanut oil
1 acorn squash, pureed
1 tablespoon maple syrup
1 teaspoon Better than Bouillon vegetable base dissolved in one cup of boiling water
1 teaspoon crushed rosemary
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/8 teaspoon ground ginger
1 cup frozen spinach, thawed

1. Cook the onion in the peanut oil in a skillet over medium heat.
2. Combine the onion, squash, maple syrup, veggie broth, and spices in a food processor.
3. Transfer to a pot and add the spinach. Heat until warm all the way through. Serve over your favorite pasta!

How to make your squash* puree:

Carefully cut the squash in half with a serrated knife. The rind is very tough, so be careful not to hurt yourself. Scoop out the seeds and discard. You can either brush the squash with oil, place the halves cut-side  down on a greased baking sheet, and bake at 350 for 30-45 minutes or cut the squash into strips and steam for 30-45 minutes. Either way, the skin will easily peel away when fully cooked. Then all you have to do is throw the squash in a food processor or blender. It freezes very well, too.

*This method works for any type of winter squash with a hard rind, including pumpkin.

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