Yesterday’s playtime included squash (told ya you’d be seeing a lot of this) and cookie cutters… Which I heart, because cookie cutters equal perfect shapes and perfect shapes make this perfectionist, perfectly happy.
At first I thought, “ravioli!” Which was then immediately followed by, “boring!” So instead, I went for a mix between lasagna and ravioli – A ravioli stack. Easy, but elegant. What more could a girl want!?
1 butternut squash (peeled)
1 T of sea salt
Using a mandoline, thinly shave the neck of the squash. Using a stainless cookie cutter, cut out circles. In a large bowl, combine squash circles and sea salt, soak for about 2 hours to soften. Once softened, rinse well. You might even want to soak the squash in unsalted water for about 2o minutes to make sure it’s released the salt.
- . 75 C soaked pumpkin seeds
- . 75 C soaked sunflower seeds
- 2 T nutritional yeast
- 1 T olive oil
- 1 T lemon juice
- 1 T apple cider
- 1 clove of garlic
- 1 T dried Italian herbs
- . 5 C cup soaked sun-dried tomatoes
- . 75 – 1 C water (enough to move in blender)
- sea salt to taste
- 3-4 C packed spinach
- 1 T kalamata olives (stones removed)
Combine all ingredients, except spinach and olives, in a high-speed blender, blend until smooth. Transfer half of the sauce (about 1 C) to a food processor (If you use both cups of sauce, double spinach and olives) – add spinach and olives. Pulse until mixture is slightly chunky in texture. Set aside.
2 T of pesto
1 T olive oil
Using a fork, whisk ingredients together.
Layer butternut squash with spinach stuffing. Drizzle with pesto, and garnish with lemon zest.