More Chestnuts and Squash

Today for lunch, I ate ravioli primavera. I used the butternut squash and chestnut ravioli I bought from Eataly on Saturday. As for the vegetables, I roasted a carrot, some string beans, and broccoli in a 350 degree oven for 12 minutes with a little olive oil, salt and pepper. I also sautéed two handfuls of chopped shiitake mushrooms for 5 minutes in a lightly oiled frying pan under medium heat. I then added a handful of chopped pecans and stirred the mushrooms and pecans for another minute. I served the ravioli with the roasted vegetables, mushrooms and toasted pecans on top. I ate my ravioli with a little drizzle of olive oil, but butter or even tomato sauce would be delicious too.

I loved the mild nutty flavor of the roasted vegetables and the toasted pecans. The ravioli were the perfect balance of sweet and savory, though I have to say, the butternut squash dominated the chestnut. Regardless, I love butternut squash and can never seem to get enough. I was excited to see that my mom purchased a large butternut squash for me to make soup with. I don’t know how I will hack into the enormous gourd, but I am up for the challenge. (I know I am contradicting my last post where I promised I would never chop and peel another squash).