Butternut squash ravioli

SUNDERLAND, Mass. (Mass Appeal) - Fall has many fruits and vegetables associated with it. As the weather gets colder, Butternut Squash works its way into our menus. But what do you do with the leftovers after a big holiday meal? Rose from the Bridgeside Grille in Sunderland suggests making a Butternut Squash Ravioli.

• Nagoya Wonton Wrappers
• Any Left over butternut squash
• Egg wash

To make ravioli, layout a row of wonton wrappers on a sprayed cookie sheet.

Paint the edges of the wrapper with the egg wash.

Place 1 tsp. of left over butternut squash on the wrapper. Cover with another wrapper and seal the edges.

Cover with wax paper and place in fridge.

Glaze pecans

• 1 cup water
• 2 cups sugar
• 2 cup chopped pecans

Dissolve sugar in water. Add pecans and stir for 1 minute. Spray a jelly roll pan with pam and scoop pecans out of water and place on tray. Sprinkle with brown sugar, and bake in oven at 200 degrees for 10 minutes. Set a side to cool and store in a sealed container.

SAVE the simple syrup

To cook

• 1 TBS butter
• Chopped garlic
• 1/2 cup squash water
• 1 TBS glazed pecan syrup
• 1/4 cup light cream
• Gorgonzola cheese

Melt 1 tbs of butter over medium heat
Add chopped garlic
Add ravioli to pan and lightly saute. Do not crowd the pan
Add 1/2 cup of Squash Water & 1 tbs of glazed pecan simple syrup.
Cook for about 2 minutes
Add 1/4 cup of light cream and continue cooking
Lay fresh arugula on your serving dish
Slide ravioli out onto plate.
Sprinkle with glazed pecans and crumbled gorgonzola cheese

The BridgeSide Grille is located in Sunderland, MA at:

Route 116 Sunderland Center
Sunderland, Ma
(413) 397-8101
website: BridgeSideGrille.com