This is AWESOME! And it’s easy to make. Great for a Fall dinner when butternut squash is in season, even better when you find pre cut butternut squash like I did when I made this. I had Chicken and Kale ravioli I needed to use up and this was a great combination.
Ingredients:
- 1 20 oz. package of butternut squash (or peel and cut one whole squash into small cubes)
- 1/2 yellow onion, thinly sliced lengthwise
- 2 tablespoons olive oil
- 1 large package of fresh ravioli, I used chicken sausage and kale
- 4 Tablespoons butter (1/2 stick)
- fresh sage leaves or poultry seasoning
- Pine nuts (totally optional but really good)
- Pecorino or Parmesan Cheese
Steps:
Preheat oven to 375 degrees. Put butternut squash and onion on a cookie sheet, drizzle oil on top and mix. Roast in oven for about 15 minutes, stir and then roast for 10 minutes longer until caramelized.
Cook Ravioli as directed. in a small saucepan, melt butter and simmer until it begins to brown, but don’t let it burn. It will have a very nutty taste. Just before serving, drop in the sage leaves to crisp in the butter or stir in a teaspoon of poultry seasoning. If using pine nuts, add them too.
Mix pasta, squash, onion and brown butter. Top with freshly grated parmesan or Pecorino cheese.
PS: I haven’t tried it yet, but some roasted kale might be good in this too, or on the side.