Recipes

INGREDIENTS:

• 1 lb butternut squash, peeled, seeded and chopped into 1-inch pieces (about 5 cups)
• 1 clove garlic, peeled and smashed
• 28 to 30 whole-wheat dumpling or wonton wrappers

TOMATO-SAGE SAUCE:

• 2 tsp olive oil
• 2 cloves garlic, minced
• 2 medium tomatoes, seeded and chopped
• 2 tsp chopped fresh sage
• 1/4 tsp each sea salt and ground black pepper

ASIAN SAUCE:

• 8 tsp low-sodium soy sauce
• 2 slices ginger (1/4 inch each), smashed
• 4 tsp thinly sliced green onion
• 4 tsp sesame seed oil

MUSHROOM SAUCE:

• 2 tsp olive oil
• 1 medium onion, chopped
• 4 cups white mushrooms, sliced
• 1 tsp chopped fresh thyme
• 1/4 tsp each sea salt and ground black pepper

INSTRUCTIONS:

1. Heat squash, garlic and 1 cup water in a wide saucepot over medium-high heat. Cover and cook for 18 to 20 minutes, until squash is very soft. Drain in a colander. Return squash mixture to pot and mash with a potato masher or fork until smooth.
2. Place pot with squash over medium heat and cook for about 3 minutes, stirring constantly, so excess water can evaporate; set aside to cool.
3. Meanwhile, bring a large pot of water to a boil over high heat. Assemble ravioli: Place 1 tbsp mashed squash mixture in center of each wrapper. With wet fingers, moisten outer edge of each wrapper, then fold in half diagonally (corner to corner) and seal to form triangle. Cook stuffed wrappers for 3 to 4 minutes in boiling water. To serve, place 7 to 8 stuffed wrappers in a dish and top with 1 of Three Sauces.

TOMATO-SAGE SAUCE:

1. Heat oil in a small saucepan over medium-high heat. Stir in garlic and cook for 1 minute. Then toss in tomatoes, sage, salt and pepper. Cook for 2 minutes; serve immediately.

ASIAN SAUCE:

1. In small bowl, blend all sauce ingredients with 1/2 cup water. Serve immediately. 

MUSHROOM SAUCE:

1. Heat oil in a medium saucepan over medium-high heat. Add onion and sauté for 2 minutes, until soft. Add mushrooms, thyme, salt and pepper and cook for another 2 to 3 minutes. Serve immediately.