Chef Drue Kennedy of Seasons 52 stops by to whip up their fall kabocha squash ravioli.
See more at http://www.seasons52.com/kansascity.
Kabocha Squash Ravioli
with brown butter, walnuts and crispy sage
Ingredients:
10 Kabocha Squash Ravioli (you can also use your favorite squash ravioli)
1 Cup Caramelized Butternut Squash, Diced (see recipe below)
2 oz. Brown Butter (see recipe below)
4 Leaves Crispy Sage (see recipe below)
Walnuts, Hand Crushed and Toasted
Procedure:
Place ravioli in boiling water until ravioli float. Lay out on tray and cool slightly.
Heat small saute pan.
Place caramelized squash and brown butter in pan and heat until warm. Add ravioli once squash is golden brown, season with salt and pepper and heat until warm.
Pour contents onto plate and drizzle with any leftover brown butter.
Scatter chopped walnuts and add crispy sage leaves.
Serve warm.
Serves 2
Caramelized Butternut Squash
1 Butternut Squash, Peeled
1 oz. Brown Sugar
2 oz. Butter, Softened
1 Pinch Black Pepper, Freshly Cracked
1 Pinch Kosher Salt
1 Pinch Cinnamon
Spritz Canola Oil
Preparation Steps:
Heat oven to 350*.
Cut squash in half and remove seeds.
In a bowl combine all ingredients except oil.
Spread mixture over all sides of squash.
Bake in oven cut side down for 40 to 45 minutes. Let Cool.
Cut roasted squash into ½" cube pieces.
Brown Butter:
2 Sticks Butter
Squeeze of Fresh Lemon
1 pinch Kosher Salt
Preparation Steps:
Place butter in sauce pan and turn burner on the lowest setting.
Allow butter to simmer slowly and melt until the white specks that form in the butter turn pale brown. Remove from heat.
Cool butter to room temperature and combine with fresh lemon juice and salt.
Save mixture for caramelizing the butternut squash.
Crispy Sage:
4 Leaves Sage
1 pinch Kosher Salt
2 oz. Canola Oil
Preparation Steps:
Pick largest sage leaves.
Place oil in pot and heat to a medium temperature.
Once heated, place sage carefully into oil. *Caution: adding sage will cause the oil to splatter
Cook for 30-45 seconds, or until sage is crispy.
Allow leaves to drain and season with Kosher salt.
