H3 Recipe: Butternut Squash Ravioli

Sage Cream Sauce

INGREDIENTS:

1 Tablespoon Butter

1 Tablespoon Shallots, chopped 

3-4 Sage leaves

½ teaspoon Salt

Pinch White pepper

1 cup Skim Milk

2 Tablespoons Half and Half

2 Tablespoons Corn starch

2 Tablespoons Cold water, to mix with corn starch for slurry                   

PREPARATION:

• Heat medium size sauce pot then sauté shallots.


• Add sage leaves and seasonings.


• Add skim milk and half and half. Slowly heat for about 5 minutes, whisking occasionally.


• In separate bowl, combine corn starch and water to make corn starch slurry. Slowly whisk slurry into cream mixture.


• Thicken with slurry until achieve desired consistency

Number of Servings: 4

Serving Size: ¼ cup

Calories: 90

Fat Grams: 3.5

 

Ravioli

INGREDIENTS:

2 cups All purpose flour

½ cup Ground flax seed

4 each Eggs

1 teaspoon Olive oil

Filling:

1 each Butternut squash roasted and mashed

½ cup Parmesan cheese grated

1 each Egg

½ teaspoon Salt

¼ teaspoon Nutmeg

Pinch Pepper

PREPARATION:

• Set up food processor with “S” blade attachment.


• Add flour and flax.


• Add eggs and oil to food processor bowl.


• Process until the flour is incorporated and evenly moistened.  (Suggestion: use the pulse button on your machine to process ingredients.)


• Then lightly flour your work area and knead your dough.


• Let the dough rest for about 30 minutes


• While dough rests, combine ingredients for filling.


• When dough is ready, use the pasta roller attachment on your Kitchen Aid mixer and simply feed the dough through. Repeat until you get to level 4 on your pasta roller. (Level 4 is the desired thickness for your raviolis.) If you do not have a Kitchen Aid mixer, roll out dough on floured surface as thin as you can without our tearing the dough.

 

• Once your pasta is rolled out, simply scoop 1 ounce of filling in rows on your sheet of dough.  Be sure to keep plenty of space between raviolis.


•  Brush an egg-water mixture around and in between the raviolis—this helps the sheet of pasta that gets placed on top of your filling to stick so your filling does not come out during the cooking process.

 

• Use a ravioli cutter, or even a circular cutter, to cut the raviolis.


•  Press the sides of the ravioli with your hands to make sure all filling is sealed inside.


• Repeat until you have made 24 raviolis, or reserve your dough for a later day.  (Raviolis can be made ahead of time, stored in freezer and simply cooked from frozen state.) 

 

• Boil pasta for about 12 minutes or until pasta is soft and slightly aldente.  (Pasta will float after a few minutes but continue to let cook.)

Number of Servings: 12

Serving Size: 2 each

Calories: 190

Fat: 7 grams

H3 Recipe: Butternut Squash Soufflé

INGREDIENTS:

3 each Eggs, whites only

½ teaspoon Butter, unsalted, melted

½ cup Panko Bread Crumbs

6 cups Butternut Squash, mashed

¼ cup Gruyere Cheese, grated

1 teaspoon Thyme, fresh chopped

¼ teaspoon Salt & Pepper, mixed

1, ½ Tablespoon Cornstarch

1, 1/3 cup Skim Milk

Pinch Nutmeg, ground

PREPARATION: 

• Preheat oven to 400˚ F.


• Lightly spray four- 8 ounce ramekins with non-stick pan spray & sprinkle evenly with the panko crumbs.


• Place the ramekins on a baking sheet.


• In a medium sauté pan, add butter, mashed squash and seasonings: thyme, salt and pepper.


• Add skim milk and corn starch slurry (cornstarch + cold water, 1:1 ratio).


• Bring to a light boil over medium heat while whisking frequently.  Reduce heat and stir in gruyere cheese.  Once cheese is melted, pull off heat and let mixture cool.


• In separate bowl, whip the egg whites with an electric mixer until firm peaks form; carefully fold egg whites into vegetable-milk mixture.


• Spoon into ramekins; reduce the heat of the oven to 375˚ F and bake for about 20 minutes, or until the center is firm and slightly golden brown

Number of servings: 4

Serving size: 1 each

Calories: 148

Fat grams: 4

H3 Recipe: Butternut Squash Macaroni and Cheese

INGREDIENTS:

3 cups Butternut squash, peeled and cubed (about 1)              

1 1/4 cups Chicken stock

1 1/2 cups Skim milk

2 tablespoons Garlic, minced

2 teaspoons Salt

1 teaspoon Black pepper, ground

2 tablespoons Fat free cream cheese

1 1/4 cup Gruyere cheese, shredded

1.5 cup Sharp Cheddar, 2% reduced fat, shredded

1/4 cup Parmesan, shredded

1 tablespoon Parmesan, shredded

1 pound Whole wheat macaroni, uncooked

1 teaspoon Olive oil

1/2 cup Panko breadcrumbs

4 1/2 cups Broccoli florets cut small

PREPARATION:

• Preheat oven to 375° F. 


• Combine squash, broth, milk and garlic in a medium saucepan; bring to a boil over medium high heat. Reduce heat to medium and simmer until squash is fork tender, about 25 minutes. Remove from heat.


• Place the hot squash mixture into a blender. Add salt, pepper and cream cheese. Blend until smooth.  Place blended squash mixture into a bowl and stir in gruyere, parmesan and sharp cheddar cheese. Stir until combined.


• Cook pasta in boiling water for about 7 minutes or until al dente.


• Cook broccoli in boiling water until it turns bright green, about 2-3 minutes. 


• Add cooked pasta and cooked broccoli to the squash mixture. Stir until combined.


• Spread evenly in a 13x9 inch greased baking dish.


• Heat oil in a medium skillet over medium heat. Add panko and cook for 2 minutes or until golden brown.  Remove from heat, stir in remaining 2 tablespoons of parmesan cheese. Sprinkle evenly over the hot pasta mixture.


• Bake at 375° F for 25 minutes or until bubbly.  Serve immediately.

 Yield: 26 serving

Nutritional info:

Calories: 130

Fat: 4 grams