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On 3/19/2023 at 3:47 PM, jedovaty said:I like the idea of trying to make some cookies, and the ravioli filling sounds doable as well.
Over in this post, I shared the recipe for the butternut squash filling that Evan Funke has in American Sfoglino. He simmers the purée with butter and sage leaves to reduce it, making it thick and also very flavorful. Edited to add that in my hands, it reduced in volume to about half of the original. I think you could easily adapt that to a canned purée.
On 3/19/2023 at 3:47 PM, jedovaty said:I like the idea of trying to make some cookies, and the ravioli filling sounds doable as well.
Over in this post, I shared the recipe for the butternut squash filling that Evan Funke has in American Sfoglino. He simmers the purée with butter and sage leaves to reduce it, making it thick and also very flavorful. I think you could easily adapt that to a canned purée.
