Thinking Pumpkins; Anticipating Fall

By Lori Powell

I have never had a pumpkin patch...until now. When I moved into my rental house, there was a raised bed with rotting pumpkins.

Agreed, it was not so pretty, but thought, wow! How cool would it be to have pumpkins? Well, those pumpkins became compost over the winter and their seeds produced offspring.

First there was a small green one, which is becoming rather large. And then a small orange one popped up, and now a white mini pumpkin. They are literally taking over the garden so I had to take out a couple of plants and steer the vines to the outside of the box to protect the rest of the herbs and tomato plants that were about to be overcome by the big beauties!

So in anticipation of fall – I can’t wait for one of my favorite seasons – this is my ode to winter squash near the end of summer: store- bought squash ravioli with cabbage and pancetta. Bring on the crisp air…please!

PS: More to come on the pumpkin patch…with real pumpkin recipes!

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Squash Ravioli with Pancetta and Cabbage
Serves 1 to 2

1 tablespoon olive oil
1 ounce chopped pancetta
1 onion, chopped
2 cups chopped Savoy cabbage
1 tablespoon chopped fresh sage
½ cup dry white wine
1 tablespoon unsalted butter
Salt and freshly ground pepper
8 ounces squash ravioli
¼ cup finely grated Parmesan cheese

Heat oil in a medium skillet over moderate heat and cook pancetta, stirring, until crisp, about 4 minutes. Add onion and cook until soft, about 5 minutes. Stir in cabbage and sage and cook, stirring, until wilted, about 3 minutes.

Add wine and simmer until reduced by half. Stir in butter and season with salt and pepper.

Meanwhile cook pasta according to package directions. Drain well. Spoon cabbage mixture into 1 to 2 serving bowls and top with ravioli and Parmesan. Sprinkle with black pepper.

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