The Cheerful LightThis year, we have been getting a box from a farm each week, filled with wonderful things. It has been a triumphant success. With the weather turning a chill shoulder, our weekly box is now beginning to sport squash, including a butternut. I quite like butternut: I use it where I can, in particular when a dish calls out for pumpkin.
It is also the time of year when our culinary (re)investigations turn away from the sunny foods of the Mediterranean, and on to the thick gravies and rices of south eastern Asian countries and the casseroles of this one. To that end, it was time for a send off in grand style: time to make squash ravioli.
We made sheets of pasta. We filled them with a mix of roasted butternut, parmesean, and nutmeg, and tamped and cut with the little tool I found in a dim corner of an Italian market. We heated butter and oil in a pan, and fried sage leaves until they were crisp. We poured that over the ravioli, and then more shredded cheese. We tore bits off the loaf of bread to sop the stuff up at the bottom of the bowls. We ate too much. It was tremendous.
Somewhere in there, too, someone made a cake. We might eat the cake tomorrow.
All content under copyright by the author. Dancing is permitted. The strange deltic glyphs in the sand under tidal flow are a pleasure to watch in their deepening. Offer not valid in Kansas. We put it down and then we lost it. It all happens in the corner of the eye. Commentary accepted at pen@goob.com, although the traps are agressive and the pointy bits simply drip with dark liquour. We have a dog, but we do not own it. Thank you.