Thank you so much for supporting Habitat for Humanity of Greater Plymouth! Your donation will help us get to the finish line on two Veteran homes.

View the Hippy Pilgrim Butternut Squash Ravioli recipe below.

Watch the Cooking Show at: https://youtu.be/2enfJNdGiXs

As we look to celebrate Thanksgiving in our own homes, we know full well that many among us do not have stable, affordable housing. Your support will help change that for two deserving Veterans and their children. Thank you!

With thanks as well to our Event Sponsor, Adams Communications

Recipe:

Hippy Pilgrim’s Butternut Squash Ravioli

Ingredients for Roasting the Squash

1 small to medium butternut squash

2 TB Olive Oil

Hippy Pilgrim Pumpkin Spice Vanilla Sugar Hippy Pilgrim Thanksgiving Garlic Salt Water for the Pan

Filling Ingredients

1 cup of roasted mashed butternut squash

1⁄2 cup ricotta cheese

1 egg yolk (reserve the egg white in a small bowl for sealing the raviolis) Dash Hippy Pilgrim Thanksgiving Garlic Salt

2 TB Hippy Pilgrim Dipping Oil Starter Base

Wonton Wrappers (smaller square shaped ones)

Sauce Ingredients

Stick of unsalted Butter

Dash Hippy Pilgrim Pumpkin Spice Vanilla Sugar Chopped fresh sage

Grated Orange Zest

Method

Preheat the oven to 375 degrees. Fill a small roasting pan halfway with water.

Split the squash down the middle and de-seed.

Place skin side down in the water.

Brush the flesh of the squash with olive oil and sprinkle Pumpkin Spice Vanilla Sugar and Hippy Pilgrim Thanksgiving Garlic Salt. Roast for 60 to 90 minutes until soft and tender.

While the squash is roasting make the sauce by melting the butter in a pan and adding the sugar and spices. Remove from heat and set aside.

To make the filling combine in a small bowl 1 cup of roasted mashed squash, 1⁄2 cup ricotta, 1 egg yolk, pinch of Hippy Pilgrim Thanksgiving Garlic Salt and 2 TB Dipping Oil Starter Base. Mix well.

Fill the center of each wonton wrapper with a teaspoon of filling. Do not overfill.

Use the reserved egg white to coat the edges of the wrapper and fold the wonton in half to form a triangle. Press the tines of a fork into the edges to seal the two sides.

Boil wontons for 1 to 3 minutes in salted water and remove with a strainer or slotted spoon and place on a plate. Drizzle with a little butter sauce and top with a sprinkle of Pumpkin Spice Vanilla Sugar, a sprinkle of the Dipping Oil Starter Base and a tiny sprinkle of Thanksgiving Garlic Salt. Optional garnishes include grated orange zest, fresh pomegranate and toasted pine nuts or walnuts for some crunch.

You can make these in advance and freeze them on a cookie sheet. Once frozen place in Ziploc Bags and boil them up whenever you are in the mood!

Like Hippy Pilgrim on Facebook for more great recipes and be sure to visit our Self Service Farm Stand located at 32 Forest Street in Plympton. Open 7 days a week 8-6!

Shop online at www.hippypilgrim.com

Cookin' for a Cause: Butternut Ravioli for Thanksgiving!

Featuring Susannah Locketti from Hippy Pilgrim