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Butternut Squash Ravioli in a Sage Brown Butter Sauce

Butternut Squash Ravioli in a Sage Brown Butter Sauce  |  Lemon & Mocha

I want to be clear right from the first sentence that this is not a recipe for homemade butternut squash ravioli. What we’re focusing on today is this easy and delicious brown butter sage sauce. Add some fall raviolis, toasted hazelnuts and crumbled biscotti cookie and you will think you’re at a fine dining restaurant instead of your own kitchen!

Butternut Squash Ravioli in a Sage Brown Butter Sauce  |  Lemon & Mocha

Now, if you’re feeling really ambitious you certainly could use homemade ravioli for this dish, but fall brings a wide variety of fresh butternut squash and pumpkin ravioli to the grocery stores so I’m all about taking advantage to get a quick meal on the table.

Butternut Squash Ravioli in a Sage Brown Butter Sauce  |  Lemon & Mocha

Every time I see squash ravioli in a brown butter sage sauce on a restaurant menu I always end up ordering it so I decided it was time to make some to enjoy at home. If you’ve never had brown butter, it’s simply butter that has continued to cook over low heat after it has melted until it has a darker color and tastes rich, nutty and toasted.

Butternut Squash Ravioli in a Sage Brown Butter Sauce  |  Lemon & Mocha

Also, if you’ve never browned butter that means you’ve never made my Perfect Chocolate Chip Cookies! If that’s the case please stop reading right now and go bake these cookies!

Butternut Squash Ravioli in a Sage Brown Butter Sauce  |  Lemon & Mocha

Okay, for those of you that are still with us, the sauce is simply brown butter that we then use to fry a couple sage leaves before removing from the heat. A little seasoning and Parmesan are added before tossing with the cooked ravioli. The toasted hazelnuts and crumbled biscotti add just the right amount of crunch to the finished dish. I love using hazelnuts since they’re so buttery, but you could also use toasted pine nuts or pistachios. Enjoy this one and have a great weekend!

Butternut Squash Ravioli in a Sage Brown Butter Sauce  |  Lemon & Mocha

Butternut Squash Ravioli in a Sage Brown Butter Sauce
 
Yield: 4 servings
Ingredients
  • ½ cup chopped hazelnuts
  • 1 pound fresh butternut squash or pumpkin ravioli
  • 6 tablespoons unsalted butter
  • 6 fresh sage leaves, torn
  • Pinch of ground nutmeg
  • ½ cup fresh grated Parmesan, plus more for serving
  • 2 amaretti or biscotti cookies, crumbled
Directions
  1. Toast the hazelnuts. Preheat oven to 350 degrees F. Spread the chopped hazelnuts on a baking sheet then bake for 3-5 minutes, or until lightly toasting, being careful not to let burn. Set aside.
  2. Cook the fresh ravioli according to the package directions. If they’re done before the browned butter sauce, very lightly toss with olive oil so they don’t stick together.
  3. Melt the butter in a large sauté pan over medium-low heat. Once melted, let the butter continue to cook, swirling the pan occasionally. Once the butter is a light tan and starts to smell a lightly nutty, add the torn sage leaves. Let the sage leaves lightly crisp up then remove from the heat. Add the ground nutmeg. Add the cooked raviolis and toss to coat. Add the Parmesan. Plate the raviolis and sauce then top each plate with the toasted hazelnuts and crumbled cookies. Top with additional Parmesan, if desired.

Recipe slightly adapted from Food Network.

Lemon Herb Risotto with Salmon and Crispy Panko

Lemon Herb Risotto with Salmon and Crispy Panko  |  Lemon & Mocha

Tomorrow is my birthday! Woo hoo! I love my birthday, but I’ve been so busy planning for our little guy’s arrival that I haven’t given it much thought this year. I did, however, decide to make a special birthday meal. And by that I mean I made it in August since I’ve been trying to get the blog ahead in anticipation of taking a few months off, but it had the spirit of my birthday just the same.

Lemon Herb Risotto with Salmon and Crispy Panko  |  Lemon & Mocha

I thought I would combine two of my favorite dishes: salmon and risotto. I’ve had risotto with plenty of proteins on top, but never salmon. Now after having them together I don’t know why every restaurant doesn’t have a salmon risotto dish on their menu because it was so crazy delicious.

Lemon Herb Risotto with Salmon and Crispy Panko  |  Lemon & Mocha

The lemon herb risotto is rich and creamy, while still tasting light because of the lemon and fresh parsley and chives. The risotto is a little cheesy, without being too cheese forward, which is perfect when paired with the tender salmon.

Lemon Herb Risotto with Salmon and Crispy Panko  |  Lemon & Mocha

I baked the salmon very simply with some olive oil, salt and pepper and added some crispy panko breadcrumbs over top for extra texture. I could eat this combination every day of the week! It hit all the right flavor and texture notes and I gobbled up every last bite. Plus, it got two thumbs up from Matt, who I consider my in-house salmon skeptic. If he honestly enjoys it then I know it must be good!

Lemon Herb Risotto with Salmon and Crispy Panko  |  Lemon & Mocha

If you’ve never made risotto before then now is the time! It’s the perfect cozy fall dish and is definitely not as intimidating as it seems. Enjoy, everyone!

Lemon Herb Risotto with Salmon and Crispy Panko  |  Lemon & Mocha

Lemon Herb Risotto with Salmon and Crispy Panko
 
Yield: 2 servings
Ingredients
for the risotto
  • 3 cups low sodium chicken broth
  • 3 tablespoons unsalted butter, divided
  • 1 tablespoon olive oil
  • 1 small leek, halved lengthwise, thinly sliced and rinsed
  • ¾ cup arborio rice
  • ⅓ cup dry white wine
  • ⅓ cup fresh grated Parmesan
  • Zest of 1 lemon
  • Juice of ½ lemon
  • ¼ cup chopped parsley
  • 2 tablespoons chopped chives
for the salmon
  • 2 4-ounce salmon filets (preferably skin off, but if not just remove after baking)
  • 3 tablespoons olive oil
  • Salt and pepper
for the panko
  • 2 tablespoons panko bread crumbs
  • ¼ teaspoon olive oil
Directions
for the risotto
  1. Heat the chicken broth in a saucepan then keep warm over low heat.
  2. In a medium saucepan, heat 1 tablespoon of the butter and the tablespoon of olive oil over medium heat. Add the leek then season with salt. Cook for 5 minutes, stirring occasionally.
  3. Add the rice, season with salt. Cook for 1 minute, while stirring, until the rice is coated. Add the wine and cook while stirring until absorbed, about 1 minute.
  4. Add ½ cup of the warm chicken broth. Cook until absorbed, stirring frequently. Continue this process in ½ cup increments of the chicken broth until you’ve used it all up. This takes about 18 minutes. Remove the risotto from the heat and add the remaining 2 tablespoons of butter, Parmesan, lemon zest, lemon juice, parsley and chives. Season with salt to taste.
for the salmon
  1. Preheat oven to 350 degrees F. Line a baking sheet with nonstick aluminum foil or spray with cooking spray. Place the salmon filets on the baking sheet then drizzle with the olive oil. Season with salt and pepper. Bake for 18-20 minutes or until cooked and it easily flakes when you touch it with a fork. Serve over the risotto with the panko sprinkled on top.
for the panko
  1. Add the panko to a small sauté pan over medium heat. Drizzle with the olive oil. Sauté, stirring frequently, until the panko is lightly browned, about 5 minutes.

 Risotto recipe from March 2017 issue of Food Network Magazine.

Some of the links above are affiliate links, which means I may receive a small commission for my referral. This does not affect the retail cost of the item. Thank you for supporting Lemon & Mocha!

Butterscotch Pumpkin Haystacks

Butterscotch Pumpkin Haystacks  |  Lemon & Mocha

Once October hits I am all about the pumpkins. Not just pumpkin flavors, like Friday’s Pumpkin Spice Latte Whoopie Pies, but actual pumpkins. My house is usually covered in them during this time of year, from actual pumpkins on our doorstep, pumpkin wreath on our door, indoor ceramic pumpkins, fabric pumpkins, wood signs with pumpkins… you get the idea!

Butterscotch Pumpkin Haystacks  |  Lemon & Mocha

One other form of pumpkin I look forward to this time of year are mellowcreme pumpkins. Yes! Those corn syrup, sugary pumpkin candies that look like candy corn, but taste way better. The little sugar bombs are creamy on the inside and look so adorable right before you snarf them down. I have tasted plenty that taste waxy so the brand you buy is key in them actually tasting delicious or not. My go-to is Zachary’s, which can be difficult to find, but I can usually find them at the Christmas Tree Shop. I normally hate Brach’s, however, I believe they may have changed their recipe, including adding honey, and I bought a bag this year that was actually pretty good.

Butterscotch Pumpkin Haystacks  |  Lemon & Mocha

The reason we’re buying these cute sugary pumpkin candies is so we can make cute nostalgic haystack treats! Did you have these when you were a kid? I haven’t had them for years and years, but I was dying to make some.

Butterscotch Pumpkin Haystacks  |  Lemon & Mocha

Butterscotch flavored chips are melted down and then mixed together with creamy peanut butter, mini marshmallows and crunchy chow mein noodles. You drop them onto a baking sheet to make little haystacks; don’t forget to plop a little mellowcreme pumpkin onto each one! The combination may sound a bit strange, but they are buttery, sweet, crunchy and crazy addictive. I couldn’t stop eating them!

Butterscotch Pumpkin Haystacks  |  Lemon & Mocha

It’s a good thing I made only a half batch, which you can easily do. The recipe below will make about seventy haystacks so you will probably want to halve it as well unless you are making them for a party or a large group of people. Some recipes substitute peanuts for the mini marshmallows, but I love the soft and gooey texture they add. Have you ever had these fun and tasty treats before?

Butterscotch Pumpkin Haystacks  |  Lemon & Mocha

Butterscotch Pumpkin Haystacks
 
Yield: about 70 haystacks
Ingredients
  • 11-ounce bag of butterscotch flavored morsels (about 1⅔ cups)
  • ¾ cup creamy peanut butter
  • 3½ cups miniature marshmallows
  • 2 5-ounce cans chow mein noodles
  • 1-2 bags pumpkin mellowcremes
Directions
  1. Line 2 baking sheets that will fit in your fridge with wax paper and set aside.
  2. Melt the butterscotch morsels using either a double boiler or a microwave. If you’re using a double boiler, melt the morsels over medium heat, stirring occasionally, then skip to the next step. If you’re using a microwave, heat the morsels in a large microwave-safe bowl for 30 seconds. Stir then continue to microwave and stir in 15 second increments until they’re melted.
  3. Stir in the peanut butter and the mini marshmallows. Stir in both cans of the chow mein noodles until completely coated. Spoon little stacks onto the prepared baking sheets, adding a pumpkin mellowcreme to each stack. Put in the fridge to set completely.
  4. Once set, you can either store at room temperature or in the fridge.

Recipe from Nestle.

Pumpkin Spice Latte Whoopie Pies

Pumpkin Spice Latte Whoopie Pies  |  Lemon & Mocha

Happy October! I know it’s been October since Tuesday and I’ve already posted since then, but now that I’m sharing a pumpkin recipe with you all it feels more official. I’m super unique and love pumpkin recipes in the fall. Especially baked goods because the smell that fills up the kitchen is amazing.

Pumpkin Spice Latte Whoopie Pies  |  Lemon & MochaFood Network Magazine stayed true to the season and made their October cookies these Pumpkin Spice Latte Whoopie Pies. I’ve made whoopie pies in the past, but they turned out a little dense so I was curious to see how their pumpkin spice version would stack up.

Pumpkin Spice Latte Whoopie Pies  |  Lemon & Mocha

First of all, I love that the cookies for these whoopie pies are so cute and little! Especially because once you sandwich two together with some filling it ends up being quite a lot so they really are the perfect size.

Pumpkin Spice Latte Whoopie Pies  |  Lemon & Mocha

Second, they are moist, definitely not dense and packed with pumpkin spice goodness! I ate one on its own while it was still warm and it was so good. Kind of like a little pumpkin cake in a cookie shape.

Pumpkin Spice Latte Whoopie Pies  |  Lemon & Mocha

The filling is a coffee buttercream, which is a delicious combination with the pumpkin flavoring. Don’t forget the fun fall sprinkles to roll them in!

Pumpkin Spice Latte Whoopie Pies  |  Lemon & Mocha

Pumpkin Spice Latte Whoopie Pies
 
Yield: 15-16 2" whoopie pies
Ingredients
for the cookies
  • 2 cups all-purpose flour
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 6 tablespoons unsalted butter, at room temperature
  • ¾ cup granulated sugar
  • ½ cup brown sugar
  • ½ teaspoon vanilla extract
  • 1 large egg, at room temperature
  • 1 cup pure pumpkin puree
for the filling
  • 2 tablespoons milk
  • 2 teaspoons instant coffee granules
  • 12 tablespoons unsalted butter (1½ sticks), at room temperature
  • 2 cups confectioners’ sugar
  • ¼ teaspoon salt
  • Fall sprinkles or nonpareils, for decorating
Directions
for the cookies
  1. Preheat oven to 375 degrees F, making sure to position oven racks in the upper and lower thirds positions. Line 2 baking sheets with parchment paper and set aside.
  2. In a medium bowl, sift together the flour, pumpkin pie spice, baking powder, baking soda and salt.
  3. In the bowl of a stand mixer or in the large bowl with a hand mixer, beat the butter, granulated sugar, brown sugar and vanilla on medium-high speed for 5 minutes, or until pale and fluffy. Add the egg, beat until combined. Add the pumpkin puree and beat on low speed until combined, scraping the sides of the bowl as needed. Add the flour mixture and beat on low until just combined.
  4. Scoop 1½ tablespoon mounds of batter onto the prepared baking sheets, about 2 inches apart. Use damp fingers to shape them into rounds. Alternatively, use a piping bag fitted with a ½-inch round tip to pipe 1½-inch rounds of batter. Bake for 14-16 minutes, switching the pans halfway through baking. They are done when they’re golden and the tops spring back with lightly pressed. Let the cookies cool for 5 minutes on the baking sheet set on a wire cooling rack then transfer to a wire cooling rack to cool completely. Let the baking sheets cool slightly then repeat with the remaining batter.
for the filling
  1. Combine the milk and instant coffee in a small bowl until the coffee dissolves.
  2. In the bowl of a stand mixer or in a large bowl with a hand mixer, beat the butter, confectioners’ sugar and salt on low speed until combined. Increase the speed to medium-high and beat for 3 minutes, or until smooth. Add the milk mixture then beat on medium-low until smooth, about 1 minute, scraping the sides of the bowl as needed. Refrigerate for 20 minutes, or until slightly firm.
  3. When the cookies are cool and the filling is slightly firm, sandwich about 1 tablespoon of filling between 2 cookies. Roll the edges in sprinkles. If the filling is too soft, refrigerate the whoopie pies for 30 minutes, but let sit at room temperature before serving.

 Recipe adapted from January/February 2019 issue of Food Network Magazine.

Some of the links above are affiliate links, which means I may receive a small commission for my referral. This does not affect the retail cost of the item. Thank you for supporting Lemon & Mocha!

Big News!

I have some exciting news to share on Lemon & Mocha today: our little family is growing! Matt and I are expecting a baby boy in November! Yes, as in next month! We could not be more excited and I’m so happy to finally share this news with you all 😀 We took these photos back in early August when I was 26 weeks along; my bump is quite a bit bigger now! Counting down the days until we get to meet our little guy 😀