Squash and Goat Cheese Ravioli with Nutty Butter Sauce

On November 7, 2025November 6, 2025 By Julie Laing | Twice As TastyIn Column, grainsLeave a comment

There’s no way to make homemade pasta look quick and easy when the alternative is to boil a pot of water and dump in a box of dried noodles. But homemade pasta shortcuts do exist, and this week, I share one of my favorites in my Twice as Tasty column for the Flathead Beacon: wonton wrapper ravioli.

Like hand-rolled Homemade Pumpkin Gnocchi, filling store-bought wonton wrappers with squash and goat cheese still creates impressive pasta with a made-from-scratch delicacy. But whereas both squash gnocchi and Homemade Pan-Fried Potato Gnocchi showcase the pasta, the ravioli filling plays a huge flavor role. Its nutty butter sauce and my recommended base of torn arugula or kale enhance the filling—and work equally well as a gnocchi presentation.

Learn to make Squash and Goat Cheese Ravioli with Nutty Butter Sauce

Roasted Winter Squash Puree

On November 10, 2022November 18, 2023 By Julie Laing | Twice As TastyIn Column, frozenLeave a comment

When I planned my Twice as Tasty column for the Flathead Beacon this month, I knew I wanted to share my favorite recipe for pumpkin pie. But I quickly realized I didn’t have enough space to print the full scratch-made version. Instead, I’m breaking down the pie recipe by its homemade components: spice mix, pumpkin puree, pie crust, and the final filling and baking.

There are several advantages to this—beyond staying within my word-count limit. Each component is presented as a standalone recipe, showing you how it can be made in advance and put to other uses. You can also choose how homemade you really want your finished pie to be. You could make your own spice mix but buy canned puree. Or you could mix and roll your own crust but use a store-bought spice blend that’s already in your cupboard.

If you do decide to go entirely homemade, spreading out these recipes over a few weeks will hopefully make the project seem less daunting. You’ll also get to enjoy bonus goodies, like roasted pumpkin seeds, pumpkin cookies, and pie crust snacks, along the way.
Learn to make Roasted Winter Squash Puree

Roasted and Curried Squash Soup

On February 24, 2022November 18, 2023 By Julie Laing | Twice As TastyIn Column, soups3 Comments

If you’ve yet to fall for squash soup, now’s your chance. There are so many directions you can take this soup: different varieties (including pumpkin), various spices and herbs, chunky or smooth. As I explain this week in my Twice as Tasty column for the Flathead Beacon, every spin you put on it changes the flavor.

I find squash soup most flavorful if you roast the vegetables, add spices and finishing touches at the cooking stage that maximizes their flavor, and puree the soup to remove any potential stringiness and ensure balance in each spoonful.
Learn to make Roasted and Curried Squash Soup