Butternut Squash Risotto

As the cooler months are coming to a close, I wanted to make another hearty dish that can be served on its own or as a side dish. I like to serve this with roasted salmon and roasted broccoli or asparagus.

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Butternut Squash and Apple Soup

I first discovered this soup at my sister's house. She was making a giant pot of this on a very cold day and it was the perfect dinner. Luckily, she had made this soup many times and had already perfected it to her taste preferences. The two tips she gave me were to halve the recipe if I was not feeding a huge group. She also suggested reducing the amount of curry powder. She said the first time she made it exactly as the recipe stated it was a curry overload. I like curry flavors, but my sister prefers a hint of curry- nothing too overpowering. I also always prefer my soups to be a little spice, so I add red pepper flakes. This recipe is also a great vegan option that is filling but not heavy. However you tackle this soup, it's a delicious comfort food and freezes very well for future use.

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Roasted Butternut Squash Ravioli

I'm sure most of you are over recipes involving squash, pumpkin, or any of the other delicious autumn/winter flavors. But now that it's not 100 degrees every day, I am so excited and actually want to use these things. So if you have room for one more butternut squash recipe before summer rolls around, give this a try.

I wasn't even going to make these ravioli until early today, when a batch of butternut squash/feta muffins turned out being a total bust, leaving me with 3/4 of the squash untouched. I wasn't in the mood for a soup, nor am I a skilled risotto maker, so these ravioli were perfect. To save some time, you can roast the butternut squash a day ahead and just puree it when needed.

I have to admit that I cheated and used wonton wrappers instead of making fresh pasta. But that cheat saves tons of time and seeing as how I have never owned a pasta machine, it's the next best bet. This ravioli has a really rich, and creamy filling that you have to love! I loaded up on the Parmesan (why wouldn't I) and added a little bit more butternut squash than in the original recipe, but aside from that, everything else was perfect.

I'm sitting here in a food coma, wondering why I decided to have half of this recipe for lunch. Seriously, I think you could feed 3 hungry, or 4 moderately hungry people with this recipe. But it was so delicious and heavenly that I couldn't stop. It is time consuming, and if you're anything like me, you nibble as you work. So if you're ready to indulge in some sinful ravioli, here you go...
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