All you need is a bit of time and then you can freeze these babies and use them whenever you want.
Here's the thing:
When I look at a butternut squash (or any large squash for that matter) I'm dead certain I'm going to chop off a finger while cutting it in half. It wouldn't be the first time I cut myself badly in the kitchen, but let's not discuss that. (shiver) Then one day I read about a safe method for cutting any large squash in half. You get a nice long, sharp knife and a hammer. That's what I said: a hammer. Set the knife where you want to cut the squash, hold on to the handle of the knife with your left hand and tap the knife firmly with the hammer along its length until it works on through the squash. Try it, it works like a charm. On any squash. No appendages lost. No ER.
These squash pockets are another of Giada ("The Rack") De Laurentis's recipes but I changed a few things. I'm at a loss to explain why she added amaretti cookies to the filling- not my taste at all. Texture? A touch of sweet? Sometimes I think Giada adds something "Italian" merely to make the recipe different without much thought to flavor. It doesn't always work. I've seen her do it several times and without even tasting it I thought to myself: she just ruined that recipe.
Anyway-I put some dried sage in for more flavor. I think this dish is better as a savory- not a sweet. And while I like acorn squash with brown sugar this seems better with just the dried fruit and nuts to give it a touch of sweetness. As for the brown butter sauce, if you put the fruit and nuts in when she says to, you end up with tasteless dark brown pebbles. So I browned the butter, then added the sage, nuts and fruit at the end.
As for the scrumptious filling, I scarfed down the leftovers for dinner.
Butternut Squash Tortellini in Brown Butter Sauce
(Adapted from Giada De Laurentiis, Everyday Italian)