Winter Squash Filling
15m prep 1h 0m cook 1h 15m ready
About 1 ¾ cups Use to stuff ravioli or tortellini. We prefer them with the browned butter and sage mixture from Baked Gnudi with Brown Butter and Sage. Preheat the oven to 375°F. Line a baking pan with foil.
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Ingredients
- 1 medium butternut squash (1½ pounds)
- ½ cup grated Parmesan (2 ounces)
- ⅛ teaspoon grated or ground nutmeg
- Salt to taste
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Step 1.
Halve lengthwise: 1 medium butternut squash (1½ pounds)
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Step 2.
Scoop out the seeds and membranes. Place the halves cut side down in the pan. Bake until tender when pierced with a knife, about 1 hour. Let cool slightly, scoop out the pulp, then pass through a ricer or food mill, or puree in a food processor until smooth. You should have about 1 ½ cups (slightly more or less is fine). Mix the squash with: ½ cup grated Parmesan (2 ounces); ⅛ teaspoon grated or ground nutmeg; Salt to taste
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Step 3.
The filling can be covered and refrigerated for up to 4 days.
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