Active Time:35 minsTotal Time:45 minsServings:4Jump to Nutrition Facts
Active Time:35 minsTotal Time:45 minsServings:4
Active Time:35 mins
Active Time:
35 mins
Total Time:45 mins
Total Time:
45 mins
Servings:4
Servings:
4
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1¼poundsyellow summer squash, trimmed (about 2 large)½cupcanned pumpkin¼cupgrated Parmesan cheese1small clovegarlic, grated½teaspoonground pepper, divided¼teaspoonsaltplus ⅛ teaspoon, divided⅛teaspoongratedorground nutmeg3ouncescreamygoat cheeselog, chilled, sliced into 12 pieces6tablespoonsunsalted butter⅓cupchopped walnuts¼cuploosely packed fresh sage leaves1tablespooncider vinegar
Cook Mode(Keep screen awake)
Ingredients
1¼poundsyellow summer squash, trimmed (about 2 large)
½cupcanned pumpkin
¼cupgrated Parmesan cheese
1small clovegarlic, grated
½teaspoonground pepper, divided
¼teaspoonsaltplus ⅛ teaspoon, divided
⅛teaspoongratedorground nutmeg
3ouncescreamygoat cheeselog, chilled, sliced into 12 pieces
6tablespoonsunsalted butter
⅓cupchopped walnuts
¼cuploosely packed fresh sage leaves
1tablespooncider vinegar
Directions
Preheat oven to 425°F with racks in top third and lower third positions. Line 2 large rimmed baking sheets with parchment paper. Using a mandoline, slice squash into ⅛-inch-thick strips (at least 24 slices). Arrange the slices in a single layer on the prepared baking sheets. Roast until tender, about 10 minutes, rotating the pans from top to bottom once. Let cool slightly, about 5 minutes.
Meanwhile, combine ½ cup pumpkin, ¼ cup Parmesan, grated garlic, ¼ teaspoon each pepper and salt and ⅛ teaspoon nutmeg together in a small bowl; stir until smooth.
Arrange 2 squash slices on a work surface to make an X. Spoon about 2 teaspoons pumpkin mixture in the center of the X. Place 1 cheese round on top of the pumpkin mixture. Fold the opposite ends of the slices over the cheese to create a packet. If needed, tuck any excess squash under the packet. Repeat with the remaining squash slices, pumpkin mixture and cheese rounds.
Place 6 tablespoons butter and ⅓ cup walnuts in a large skillet; cook over medium heat, stirring often, until the butter is melted, about 3 minutes. Add ¼ cup sage; cook, stirring constantly, until the butter is light brown and has a nutty aroma, 3 to 4 minutes. Remove from heat. Use a slotted spoon to transfer the nuts and sage to a small bowl.
Place the skillet over medium-low heat; add the ravioli and cook, basting constantly with the melted butter, until warmed through, about 3 minutes. Stir in 1 tablespoon vinegar, the remaining ¼ teaspoon pepper and ⅛ teaspoon salt and the reserved nuts and sage.
EatingWell.com, October 2024
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Nutrition Facts(per serving)365Calories31gFat16gCarbs10gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
