One of the gluten-containing recipes that I miss is Lynne Rossetto Kasper’s Cappellacci with Sweet Squash. It’s a unique blend of sweet and savory that is chock full of vegetables. The most similar commonly available dish is pumpkin ravioli, but this was better. Basically, it’s a squash filling inside a pasta exterior. My alternative has been to make a variation of the filling and use it in other ways. The range of options listed below is also a nice way to stretch one main dish across a week without too much effort.
1 large sweet potato
16 oz pumpkin or winter squash puree (Lynne calls for butternut squash but I’m flexible)
1/2 c parmesan cheese
1 T butter
1 t sage
Black pepper to taste
Cook the sweet potato. Cool, and peel. Puree until smooth with the squash, sage, butter, cheese*, and black pepper.
To use as a soup*: Neglect the cheese in the above step. Add the puree to a pot and heat, stirring regularly. Thin slowly with broth until it reaches your desired consistency and serve topped with cheese and fresh sage leaves, if available.
To use as a dip: Add an additional 1/2 c cheese. Serve with crackers or bread.
Quesadilla: Layer the filling between two corn tortillas. Heat a little butter or olive oil in a pan with a sprinkle of sage. Add the quesadilla and heat until lightly browned. Flip, and brown the other side lightly.
To use in a casserole: Layer with cooked polenta or lasanga noodles. If desired, layer with ricotta cheese, and top with additional parmesan.
Use as a pasta sauce: Heat 1 T olive oil and cook minced garlic for about 30 seconds. Mix into the squash mixture and heat through. Toss with cooked pasta.