Every year, I say “this is my year”. Usually by October I find myself cozied up with a glass of wine, wondering what the fuck happened. *sips wine*
Even though sometimes it feels like one step forward, two steps back, when I look at the big picture I’ve reeeeally come a long way. Thank you everyone for all of the support I received yesterday on Facebook and Instagram. It feels like I can start to put everything behind me.
This recipe is inspired by one of my favourite restaurants, Cactus Club. Yeah yeah, it’s a chain, but if you ever tried the butternut squash ravioli, you know. If you’ve never tried delicata, it’s probably the creamiest squash in the world. It’s like butternut squash’s hot older brother. It’s like if cream cheese died and reincarnated as a vegetable. I topped it off with a simple basil and olive oil puree.
1 Delicata Squash
1/4 cup extra virgin olive oil
1/4 cup pine nuts
1/2 tsp salt
1/2 tsp garlic powder
Preheat oven to 350F. Halve the delicata squash and remove seeds with a spoon. Wrap in tin foil and roast for 30 minutes.
Once fully cooked, remove the inside of the squash by scraping it with a spoon. The peel is also soft and can be eaten, keep it for later or eat it. In a food processor, combine squash, olive oil, salt and garlic powder. Move to a small mixing bowl and manually stir in pine nuts.
You can use the puree as a dressing for zoodles or spaghetti squash, or stuff them in steamed beet slices to create the impression of ravioli! Bone app the teeth!