FOFF Butternut Squash Ravioli and Balsamic Sauce

The title of this post is a lie.  I didn’t make ravioli as suggested in Carla Vavala’s recipe on page 41 of her book Fusion of Food and Friends. I used the same recipe but instead of ravioli, I stuffed portabella mushrooms with the squash filling.  A pat on the back for me!

• 1 medium sized Butternut Squash cooked in the microwave for 8 minutes or until done *depending on your oven’s power. *In Carla’s recipe, she used 1 bag of squash ravioli or cheese if preferred.  But don’t use the ravioli if you are going to stuff mushrooms.
• 1 pint mushrooms, peeled, cleaned – gills and stems removed.
• 6 TBS unsalted butter (I used olive oil)
• 3 TBS balsamic vinegar
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/2 TBS fresh chopped sage

Carla’s recipe for ravioli:  Cook pasta as directed. Drain and place in serving dish.  Heat the butter in a skillet then add the vinegar, salt, pepper.  Drizzle over pasta and top with sage.

Joanne’s recipe for stuffing the mushrooms:  Preheat oven to 375 F.  Line a pan with foil.

Remove the cooled “meat” of the squash and discard the skin.  Mash the squash and fill each of the mushroom caps.  Place in the lined foil pan.

Mix the oil, vinegar, salt, pepper, and sage and drizzle over the mushrooms.  *I did not heat it in a pan as Carla did to make a pasta sauce. Bake for 20 minutes.

Gluten free.  Low fat. Delish!

Appetizer or light meal. You pick. Either way, it’s a winner.