Leftover Filling from Butternut Squash Ravioli

[Khadija]

I have some leftover filling from a batch of butternut squash ravioli. It consists of the squash (of course), butter, s & p, and a bit of nutmeg. Any ideas about what I can do with it? I don't feel like making more stuffed pasta right now, but I need to use it up. I've been thinking about soup, but I'm wondering about other possibilities.

[rhinopias]

I made pizza. I put a good layer on a crust and topped with chicken sausage, red onions, and spooned small dollops of fresh goat cheese. Thought it turned out great.

Jim

[andiesenji]

Soup is always good. However You can beat some egg yolks and cream, stir into the squash, beat the egg whites separately then fold into the mixture. Pour into a buttered souffle dish and bake in a preheated oven at 375 degrees until it is puffy and browned, about 15-20 minutes.

[Khadija]

Thanks for the great ideas! The pizza sounds great, but since I don't have any dough on hand and I don't have time to make some, I think I'll try the souffle.

[Eden]

Soup is always good.  However You can beat some egg yolks and cream, stir into the squash, beat the egg whites separately then fold into the mixture.  Pour into a buttered souffle dish and bake in a preheated oven at 375 degrees until it is puffy and browned, about 15-20 minutes.

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same basic idea, but toss in a little parmigiano and put it in a crust, for a really lovely tart.

[Jason Perlow]

Add a lot of parmesan, make phyllo dough triangles with them and serve 'em as appetizers.

[Khadija]

I did wind up making the soup, because my partner really wanted it. I forgot to mention in my first post that the mixture did have a lot of reggiano, which really came through in the soup. However, I really like the tart idea! I've done the phyllo dough appetizers before, but forgot about that those. Thanks for reminding me.

We love butternut squash, so I think I'll need get some more so we can try out some of these dishes!

[Kevin72]

Fritters are a nice use of leftover fillings for stuffed pastas. Breadcrumbs, ricotta, maybe another egg for binding, and then shallow fry or deep fry for your preference. Not sure how appealing butternut fritters sound, though.