Hubbard squash are believed to have
originated in the West Indies. Blue Hubbard has been a New England favorite for
generations. The fruit have excellent storage qualities; flesh is best baked.
1 2-lb. buttercup or hubbard squash, halved
1 T. olive oil
2 shallots, chopped
2 T. parsley, finely chopped
1 1/4 C. grated Parmesan cheese
Salt and freshly ground pepper to taste
64 wonton skins, store bought
1 egg white
1/4 C. olive oil
1 T. garlic, chopped
1 t. grated lemon rind
2 T. chopped fresh sage leaves
1 T. chopped Italian parsley
Preheat oven to 450° F. Cut squash in half and remove seeds. Place squash on
oiled baking sheet, flesh side down. Bake for 25 to 40 minutes or until flesh is
tender and browned. Cool and scrape out flesh. Mash by hand. You should have
about 1½ cups.
Heat oil in skillet over medium heat. Add shallots and sauté until softened
about 2 minutes. Turn heat to low and continue to cook until shallots are a
golden color, about 5 minutes. Stir into squash purée along with parsley and
Parmesan. Season well. Cool.
Lay 32 wonton wrappers on counter. Brush edges with egg white. Fill with 1
heaping teaspoon of squash mixture. Place second wrapper on top and seal edges,
pushing out any air bubbles. Place on cookie sheet and lay parchment paper
between layers. Freeze for one hour or up to 3 days.
Heat oil in medium skillet on low heat. Add garlic and cook gently for 5
minutes. It should not brown. Add lemon rind, sage leaves and parsley. Stir
together for 1 minute or until sage leaves become slightly crispy. Reserve.
Bring a large pot of salted water to boil, add ravioli and bring back to boil.
Boil 2 to 3 minutes or until wrapper is cooked, drain and toss in skillet with
sauce, adding a little cooking liquid if needed.
Serve 3 or 4 per person.