Hearty Butternut Squash & Beef Sauce with Cherry Tomatoes for Butternut Squash and Sage Ravioli
A heartier take on her butternut squash ravioli sauce: lots of onion and celery, garlic, thyme and a little rosemary, browned ground beef, red and green cherry tomatoes simmered until they pop, then roasted squash blended with chicken broth and a touch of white miso, finished with shaved extra sharp Gruyère.
"Today's gonna be much heartier." She kept the herbs light: "just a little bit of minced rosemary and fresh thyme for this one. I didn't want the rosemary to overpower the flavors." On the tomatoes: "these beautiful cherry tomatoes from Forked People. So I'm deciding to add those to the dish." To finish: "And then, you know, that's it."
kitchen Ingredients
- onions a ton · chopped · Diced small, per photo
- celery a lot · chopped · Diced small, per photo
- garlic minced
- rosemary just a little bit · minced · Kept light so it doesn't overpower the other flavors
- fresh thyme leaves · Loose leaves visible in photo
- ground beef a bunch · browned
- cherry tomatoes halved · Forked People · Photo shows a mix of red and green varieties, cut in halves or quarters
- butternut squash one · roasted, then blended with chicken broth
- chicken broth Blended with the roasted squash
- white miso a touch
- butternut squash and sage ravioli To serve
- extra sharp Gruyère a little bit · shaved · For topping
local_dining Instructions
Roast one butternut squash, then blend it with chicken broth to make the squash mixture.
Cook a large amount of chopped onions and celery in a deep pan.
Add the minced garlic, a little minced rosemary, and fresh thyme.
Add the ground beef and cook until browned.
Add the cherry tomatoes. Simmer until they soften and pop.
Add the butternut squash mixture.
Stir in a touch of white miso.
Serve the sauce with butternut squash and sage ravioli. Top with a little shaved extra sharp Gruyère.
Inspiration
"Today I'm making a new rendition of a butternut squash sauce for the butternut squash and sage raviolis." She calls it "this week's rendition." The cherry tomatoes from Forked People were a spur-of-the-moment addition.
Open Questions
- help_outlineWhat fat did you cook the onions and celery in, and how much?
- help_outlineRoughly how many onions and celery stalks?
- help_outlineHow much ground beef, and what fat percentage?
- help_outlineHow many garlic cloves?
- help_outlineHow many cherry tomatoes, about?
- help_outlineHow much chicken broth did you blend with the squash?
- help_outlineWhat temperature and how long did you roast the squash?
- help_outlineHow much miso is "a touch"?
- help_outlineWere those red flecks red pepper flakes?
- help_outlineHow long do the tomatoes take to soften and pop?
- help_outlineDid you season with salt and pepper, and when?
- help_outlineAre the ravioli homemade or store-bought, and how do you cook them?
- help_outlineHow many people does this serve?
Answer any of these below and I'll fold them in.
View original transcript
Today I'm making a new rendition of a butternut squash sauce for the butternut squash and sage raviolis. So today's gonna be much heartier. I have a ton of chopped onions and celery a lot. Then I added minced garlic and some aromatics. Just a little bit of minced rosemary and fresh thyme for this one. I didn't want the rosemary to overpower the flavors. And then I also have these beautiful cherry tomatoes from Forked People. So I'm deciding to add those to the dish. I've added a bunch of ground beef. I roasted from beef to brown before adding the tomatoes. So now once those were added, I am gonna let them simmer until they soften and pop. And then I'm going to add my butternut squash mixture. So I basically just roasted one butternut squash and blended together with chicken broth. And once I add that to the dish, I'm gonna add a touch of white miso. And then, you know, that's it. I'm going to serve that sauce with the butternut squash and sage ravioli with a little bit of shaved extra sharp gruyere on top. And that's going to be this week's rendition.