Last but certainly not least, the final submission for the Summer Fresh recipe challenge. I will admit my mind immediately went to pork when thinking about the recipe for the Cranberry Madeira sauce. Then I was thinking chicken stuffed with goat cheese. Then I had this crazy idea that the sauce with it's tart cranberries and sweet wine would be perfect for some squash ravioli. But alas with the pasta maker sadly gone to appliance heaven, I had to go back to the drawing board. And so was born...
1 buttercup squash, quartered
1/2 cup butter
1 tsp nutmeg
1 tbsp cream
1 container Cranberry Madeira fresh sauce
1 tbsp sage leaves, thinly sliced
1/4 cup cream
1 cup ricotta
1/4 cup parmesan
1 package fresh lasagna sheets
Preheat the oven to 400. Roast the squash until soft, about 40 min. Meanwhile brown the butter and nutmeg, being careful not to burn. Once the squash has roasted, puree in a food processor with the brown butter and cream until smooth. Reduce the oven temperature to 375.
Simmer the Cranberry Madeira sauce, cream, and sage leaves until thickened.
To assemble, spread half the sauce in the bottom a 9 X 13 dish. Cover with two lasagna sheets. Spread on half the pureed squash followed by two more pasta sheets. Spread on the ricotta, sprinkle with the parmesan and cover with two pasta sheets. Spread on the remaining squash puree, the last two pasta sheets, and finish with the sauce. Cover with foil and bake 1 hour. Serves 4-6.
And there you have it. Five fresh sauces, five recipes. Good luck to the other participating Food Bloggers of Canada members. May the best recipe win.