A couple of weeks ago I wrote about using a salty-sweet pecan mixture to garnish slightly smoky, slowly cooked winter squash. The combination of flavors and textures was so unexpected and delicious that I thought it would carry over into other squash dishes, specifically ravioli and suchlike stuffed pasta. I suggested substituting the pecan mixture for crushed amaretti in the filling or sprinkling it on top of the ravioli.
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