Butternut Squash Ravioli - 13 WTHR Indianapolis

Butternut Squash Ravioli

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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)

  1. Preheat the oven to 400 degrees.
  2. Peel the squash and cut it in half lengthwise. Scoop out the seeds and then cube the squash.
  3. 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.
  4. Meanwhile, boil water and cook the ravioli according to the package directions.
  5. 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.
  6. 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).
  7. Serve hot.

 

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