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Ideas for leftover butternut squash ravioli filling

jules127 Sep 14, 2009 05:43 PM

I have extra filling from a roasted butternut squash mixed with fresh sage, egg and cream. Does anyone have an idea of how I could use the leftovers?

  1. j
    justathought Dec 6, 2009 09:44 AM

    I made butternut squash raviolis yesterday.....today it will be butternut squash biscuits served with pork tenderloin and greens (I'll see what is at the market).

    1. q
      QSheba Sep 16, 2009 04:05 PM

      Could you make a sort of butternut squash risotto with it? Incorporate it at the end so as not to scramble/curdle the egg?

      1. scuzzo Sep 15, 2009 11:00 PM

        I love to experiment. I'd mix it with some beaten egg, flour, baking powder, maybe some grated cheese, like parm, and cook it to a crisp exterior on a wafflemaker! I'll be the inside would stay moist...

        1. Emme Sep 15, 2009 10:07 PM

          great ideas already...

          wondering if you couldn't add some flour and make gnocchi from it...

          you might also make a napoleon of sorts -- i'd layer some baked and crispy filo dough, some of the filling, some caramelized onions, and a little gruyere, then broil to melt cheese and top with another filo dough round

          you could also add to pancake or waffle batter... adjust the eggs accordingly... or use as a filling for blintzes.

          1. toutefrite Sep 15, 2009 12:02 PM

            "white" lasagna!

            1. s
              Scott D Sep 15, 2009 11:48 AM

              Not traditional, but the very first thing that popped into my head was to use it as a filling for arancini di riso.

              1. r
                rdnnyc Sep 15, 2009 11:04 AM

                This might be nice mixed into a basic risotto.

                1. Paula76 Sep 15, 2009 02:02 AM

                  You could use it as a filling for a pie with phyllo or puff pastry or add more eggs to the mix and make a nice frittata.

                  1. burp_excuzme Sep 15, 2009 12:58 AM

                    Spread it on top of pita or pizza dough as a sauce base instead of the boring ol' marinara. Top with figs, balsamic vinegar, brie or goat cheese with basil. Or even sausage. Or exotic mushrooms.

                    3 Replies
                    1. re: burp_excuzme
                      cheesecake17 Sep 15, 2009 11:11 AM

                      The pizza sounds to die for. I need to try that!!!!!

                      1. re: burp_excuzme
                        jmullen1251 Sep 15, 2009 11:56 AM

                        i second this - i do the same but top with prosciutto, fried sage leaves and goat cheese

                        1. re: jmullen1251
                          burp_excuzme Sep 15, 2009 11:21 PM

                          Fried sage leaves! That's awesome! Is that really edible?

                      2. fmed Sep 15, 2009 12:49 AM

                        Use it to stuff wonton wrappers, fried spring rolls, empanada dough, phyllo. Augment the filling with cheese, dried chorizo, or whatever you think will complement it.

                        1. j
                          jpc8015 Sep 15, 2009 12:31 AM

                          How about more butternut squash ravioli? It would freeze well.

                          1. enbell Sep 14, 2009 08:22 PM

                            I also thought of soup. Then the idea of mixing with tamale masa or even polents came to mind. I have no idea if these would "work" though.

                            1. goodhealthgourmet Sep 14, 2009 06:29 PM

                              love both of howchow's ideas.

                              you could also make a squash bisque - the egg may seem odd for that, but i actually think it would thicken the soup nicely.

                              1. h
                                howchow Sep 14, 2009 05:53 PM

                                You could add it to some mashed potatoes or make potatoe croquettes.

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