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    Home > Blog > Seasonal > Butternut Squash Mezzaluna

    Butternut Squash Mezzaluna

    by Teri Lyn Fisher · Published: Oct 19, 2016 · Modified: May 25, 2020

    Jump to Recipe
    A bowl of butternut squash mezzaluna with roasted garlic sage cream sauce and a fork.

    I never had butternut squash ravioli until I went to culinary school. During one of my first courses we learned how to make pasta from scratch and one of the first things we did with it was make butternut squash ravioli. We made it with it’s perfect counterpart, browned butter and crispy fried sage. I instantly fell in love with the dish and have been making it 2 to 3 times a year at home ever since!

    Today I’ve made one of my favorite variations of that dish, our Butternut Squash Mezzaluna with a Roasted Garlic and Sage Cream Sauce! I prefer making mezzaluna over ravioli because it’s kind of like the ‘lazy mans ravioli’. I’ve kept the filling pretty simple to allow the mild flavor of the butternut squash to shine, but changed the sauce up to a super decadent roasted garlic and sage cream sauce. The dish is finished with diced, dried cranberries for a pop of sweet and tart to cut through the overall richness and crushed, toasted pecans for texture. This meal is seriously fall in a bowl (or in this case a shallow dish) and perfect to cook and share with loved ones. PLUS, this recipe makes A LOT of mezzaluna and they freeze really well, so really you’re making like 3 to 4 meals in 1, ya know? :) Enjoy! xx, Jenny

    A close up of butternut squash mezzaluna with roasted garlic sage cream sauce on a fork.

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    A bowl of butternut squash mezzaluna with roasted garlic sage cream sauce and a fork.

    Butternut Squash Mezzaluna with Roasted Garlic and Sage Cream Sauce

    5 from 2 votes
    PRINT RECIPE Pin Recipe
    RECIPE BY Teri & Jenny
    Prep Time: 45 minutes mins
    Cook Time: 30 minutes mins
    Chill Time: 30 minutes mins

      INGREDIENTS  

    • ½ recipe homemade pasta

    filling

    • ½ pound butternut squash, peeled seeded and diced
    • 3 ounces grated Parmesan
    • 1 ½ teaspoons minced thyme
    • 1 teaspoon salt
    • ½ teaspoons cracked black pepper
    • 1 egg, beaten

    sauce

    • 2 tablespoons unsalted butter
    • 4 cloves roasted garlic, minced
    • 2 tablespoons minced shallots
    • ⅓ cup dry white wine
    • 1 tablespoon minced sage, divided
    • 1 cup heavy cream

    garnish

    • dried cranberries, diced
    • finely crushed pecans

      INSTRUCTIONS  

    • Make pasta dough according to the instructions from steps 1-3.
    • For filling: Steam butternut squash until fork tender. Place squash in a food processor and puree until smooth and the steam dissipated. Transfer puree into a mixing bowl and stir in the remaining ingredients. Cover and refrigerate filling for 30 minutes.
    • Using a 3-3.5” circle cutter, cut out pasta dough rounds. Fill the center of each dough circle with 1 ½ teaspoons of the squash mixture and lightly brush the perimeter of the circle with the beaten egg. Fold each mezzaluna in half. Set aside.
    • For sauce: Place butter into a large skillet and place over medium heat. Add roasted garlic and shallots and and sauté for 3 to 4 minutes and season with salt and pepper. Deglaze the pan with the wine and simmer until the pan is almost dry. Add the cream, half of the sage and and simmer until the mixture has reduced by half. Add the remaining sage and adjust seasonings.
    • Bring a pot of water to a boil and add a small handful of salt. Add 15 mezzaluna to the pot and boil for 3 to 4 minutes or until they begin to float. Transfer mezzaluna from the boiling water, with a slotted spoon, into the cream sauce, add the remaining sage and swirl to coat.
    • Transfer mezzaluna to a serving platter and top with a sprinkle of diced cranberries and crushed pecans. Serve.

      NOTES  

    • *Makes 50 mezzaluna (sauce serving is for ~15)

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    October 19, 2016 / 7 Comments

    About Teri Lyn Fisher

    Teri Lyn Fisher is half of Spoon Fork Bacon. She is also a food and cosmetics photographer. She is a big fan of hot dogs. #sfbTERI

    Previous Post: < Previous Post Pumpkin Beer Cheese Soup
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    Reader Interactions

    October 19, 2016 / 7 Comments

    Comments

      5 from 2 votes (2 ratings without comment)

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    1. Medora

      December 15, 2019 at 12:58 am

      Just wondering:
      Is the egg only for sticking the pasta together? Or part go in the butternut mix?

      Reply
      • Jenny Park

        December 18, 2019 at 3:57 pm

        just for sticking the pasta together!

        Reply
    2. Laura

      January 13, 2017 at 4:29 pm

      Upset I could not pin the recipe.

      Reply
      • Teri Lyn Fisher

        January 24, 2017 at 9:04 am

        You can pin all our recipes. When you roll over an image a pin button appears. I wonder what happened on your end.

        Reply
    3. Marisa

      October 19, 2016 at 4:06 pm

      Sage and browned butter are magical! I could put that sauce on anything and be transported. We love our ravioli and I can see why you’d like the mezzaluna version – less area to try to get to adhere. The dish sounds amazing I’m definitely trying it out. Have a great week!!

      Reply
    4. Gaila

      October 19, 2016 at 9:10 am

      I love all the flavors you packed into these mezzaluna and of course that cream sauce! all my fall favorites!

      Reply
    5. heather (delicious not gorgeous)

      October 19, 2016 at 9:04 am

      that roasted garlic and sage cream sauce sounds amazing! ????

      Reply

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