Butternut Squash Ravioli
Recipe from Heather Fink, dietitian with Nutrition and Wellness Solutions, LLC
The bright orange flesh of butternut squash is a rich source of fiber, vitamins A and C, and manganese. Baking the squash is the only time-consuming part of the process; the rest of this mouth-watering dish comes together within minutes. I use a potato peeler on the squash; I wasn't sure it was going to effectively tackle the hard exterior the first time I tried it, but it works perfectly! This recipe does not demonstrate how to make the ravioli; I purchase the ravioli and make the topping.
1 butternut squash
1 T. olive oil
1 package of butternut squash ravioli
2 T. butter
2 T. olive oil
2 T. brown sugar
¼ - ½ cup chopped walnuts
¼ fresh sage leaves, chopped (optional)
- Preheat the oven to 400 degrees.
- Peel the squash and cut it in half lengthwise. Scoop out the seeds and then cube the squash.
- Place the squash in a 9"x13" baking dish with 1 T. olive oil. Stir to mix. Bake at 400 degrees for 40-50 minutes, or until tender.
- Meanwhile, boil water and cook the ravioli according to the package directions.
- In a small saucepan, melt the butter. Add the olive oil and brown sugar and stir constantly until the sugar has dissolved. Add the walnuts and set aside.
- Mix the cooked and drained ravioli, roasted squash and the brown sugar sauce together. Add the sage, if desired (the dish is outstanding with or without the sage).
- Serve hot.