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This right here, the one you are reading, yes, this very post is thetalkingkitchen’s 100th blurp of letters and pictures I have bestow upon you.



When I started this blog I hoped I would make it to this day, and then 200, 300 and so on, but I had to reach 100 first and it’s finally here. I’d like to thank myself, but it’s all of YOU that deserve the thanks. Thanks for reading, stopping by, commenting, and clicking around. Thanks for keeping me accountable. I made a commitment to blog and knowing you’re there on the other side reading, keeps me going. (Now if you could only make me work out…)

In honor of thetalkingkitchen and it’s readers, I bring you a dish that highlights what we’re all about over here. Mostly simple, healthy, satisfying and tasty meals that are light on the wallet, without skimping on the flavor. It also happens to be meatless monday so I made sure to abide. Just like the Dude.

And I’m pretty sure the Dude would abide with these slightly cinnamon spiked butternut squash ravioli doused in sage butter.

Because they are amazing!!!

And with as little effort as these took, I’ll be making these babies all.the.time.

Start by whipping up some sage butter. Chopped sage and room temperature butter is all you need. Perhaps a lil salt for some preservation.

Refrigerate until solid.

Time for squash.

Just slice in half, with your sharpest knife possible, these boys are tough! Then just drizzle in olive oil and sprinkle with salt, pepper and cinnamon.

Bake. Let cool. Scoop.

Food process half at a time, until smooth.

Don’t forget that sweet caramelized roasted garlic!

Emulsion blender, oh the uses I find for thee. Thank you for providing a super easy, no mess way of making the puree. Reason # 53489654 why I am making these again!


Next just assemble.

About 1/2 Tablespoon should do it, you don’t want to overstuff them.

Give it a little pinch.

Pretend it’s your annoying big brother (or sister) and pinch some more. (I’m the youngest so…)

And there you have it. A perfect little butternut squash wonton pocket. How cute!!

Line ’em up to get frosted. (well actually frozen, but frosted sounded so much better.)

Now it’s time for the butter.

Let the pan frying begin.

Nice golden brown.

Steam action.

And there you have it.

Cute as can be plump dumplings bursting with creamy butternut squash puree, saturated in sage butter. Heaven!

I gobbled these up so fast I could barely take a pic. A must try, and just in time for the fall season (and a 100 post celebration!)

Happy Monday!




butternut squash ravioli with sage butter

makes about 40 ravioli

1 butternut squash

3-4 cloves garlic

40 wonton wrappers

sage butter




6 Tbsp butter

1/4 c. fresh sage, finely chopped

1. To make the sage butter, finely chop ~1/4 c. fresh sage and fork mash it into ~6 Tbsp room temperature butter. Roll into log and refrigerate until solid.

2. Preheat oven to 400 degree. Slice butternut squash in half and coat each side with extra virgin olive oil. Place on a baking sheet with garlic cloves and sprinkle inside with salt, pepper and a pinch of cinnamon.

3. Roast for about 40 minutes, or until fork tender.

4. After roasting, let cool and remove insides to a food processor or mixing bowl.

5. Add in garlic cloves, and pulse until smooth, or use an emulsifier and blend until smooth. You should have about 3 c. butternut squash puree.

6. Assemble each ravioli with about 1/2 Tbsp of butternut squash puree.

7. Place on lined baking sheet and freeze.

8. Once frozen, transfer to freezer safe bag, or get cooking.

9. To cook, heat on med-high about 2 tsp of oil in a skillet. Add frozen ravioli and brown on one side. (Or bring water to boil and slide the ravioli in.)

10. Add about 2 Tbsp water and cover, reduce heat to medium and let steam for 3-5 minutes.

11. Remove ravioli from skillet and add sage butter, heat on med-high, until slightly browned. Then add back in ravioli. Coat in butter and serve.