Recipe by Joanne Bruno
I bought my first bunch of asparagus the other day. I know it’s not exactly the season yet, but they were so skinny and tender that I just felt the time was right, which means, increasingly so, that my dearest butternut is on its way out. At least for this year.
Every year I swear I’ll never tire of it, not even in the depths of summer, but the truth is that my body stops craving it sometime after Easter. It just knows. For it’s swan song, I give you this walnut and chard butternut squash ravioli salad. It has the flavors of fall and winter, with all the lightness of a summer meal. The perfect way to say goodbye as one door closes and hello as another opens.
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Adapted from 101 Cookbooks
Joanne Bruno is a food writer and fourth year MD/PhD student. Find more of delicious ramblings over at her blog: Eats Well With Others
Calories per serving: 200 per serving
1 1/2 lb butternut squash ravioli
3 tbsp olive oil
fine grain sea salt
1 butternut squash , cut into 1-inch cubes
2 yellow onions, thinly sliced
1 bunch swiss chard, leaves stemmed and torn into strips
1/4 cup parmesan cheese
1/2 cup walnuts, toasted and chopped
zest of one lemon
1/4 cup chives, minced
1. Add the raviolis to a pot of boiling salted water. When the raviolis float and are cooked through, strain and toss with 1 tbsp olive oil. Set aside.
2. Heat oven to 400 degrees. Toss the butternut squash cubes with 1 tbsp olive oil and some salt. Put on a baking sheet and roast for 20-30 minutes or until tender.
3. To caramelize the onions, heat another tbsp of olive oil in a big skillet with a pinch of salt. Add the onions to the skillet and cook over high heat until the onions collapse and turn deep brown in color.
4. Add the raviolis to the skillet. Stir in the chard. Wait until the chard begins to wilt, then stir in the cheese and most of the walnuts. Gently fold in the butternut squash and lemon zest. Remove from heat.
5. Serve garnished with chives, remaining walnuts and a touch of extra parmesan.