In October, after my first visit to Ignite Phoenix, I felt inspired and wrote a post/blog entry wherein I made a declaration to “…try a new passion/hobby each month and see what sticks.” Not sure that painting will stick, but I did give it a try.
I’ve certainly achieved the arts-and-crafsty look, although it wasn’t my intention, but perhaps someone with a steadier hand and an easier first design could do it better. In fact, I’m pretty sure they could. Here are the steps I took to stencil myself some “art.”
All credit goes to Chef Hubby who whipped this up for dinner. It’s easy to make and so savory. The flavor profiles remind me of a butternut squash ravioli I’ve had in a 5-star restaurant in Phoenix, minus the 5-star prices.
Pasta Prima All Natural Ravioli – Butternut Squash
Olive Oil, Almond Oil and Walnut Oil
Spices: Salt, Crushed Red Pepper, Nutmeg, Ginger, Anise and All Spice
Soften the Acorn Squash by putting it in the microwave for 8 minutes (high).
Peel the squash, remove the membrane (where the seeds are) and dice it.
Season the squash with your spices. Go light on the All Spice.
Make the ravioli according to the package’s instructions. Do not fully cook them.
Combine Olive Oil with the Almond and Walnut Oils. Walnut Oil is actually Grape Seed Oil infused with walnut. Use mostly olive oil and the other two for taste.
Sautee the acorn squash in the oil blend. Add the Spinach to return some of the moisture that was lost when microwaving the squash.
Add the ravioli until it is slightly crispy.
Season again with salt and peper and little more walnut oil. Or, hold the salt, if Parmesan cheese is available.