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Butternut Squash Ravioli

Okay.  It’s officially Fall.  Time for squash.

Butternut squash is a favorite because you can do absolutely anything with it – from sauces to soups and everything in-between.

Tonight’s squash became a sauce for butternut squash ravioli.  I had been thinking about this all day and since I was getting off earlier than usual, I thought I’d also bake a loaf of bread and make a nice dessert…  I made the nice dessert.  I didn’t bake the bread – and I’m actually glad I didn’t.  Dinner was rich enough without it.

The sauce took no time after roasting the squash.  And the squash only took 30 minutes in the oven.  I peeled it, cut it into cubes, drizzled some olive oil and sprinkled with salt & pepper.  Onto a sheet pan and into a 400° oven for 30 minutes.

For the sauce itself, I sauteed about a half-cup of diced onions in a pat of butter.  When they were translucent, I added the cooked squash and a handful of chopped walnuts.  I then added a cup of heavy cream and started breaking up the squash a bit.   I then added about a half-container of Boursin cheese.  I was originally going to do a butternut and sage sauce, but the cheese was there.  As the sauce thickened, I added some water.  Probably a full cup over the course of the cooking.

Next went in about 4 ounces of arugula.  I just stirred it in and let it wilt.  Next went the drained ravioli.

Not counting the 30 minutes of squash-roasting (I checked my email while it was cooking) dinner took 10 minutes to put together.

And I had the time to make dessert using one of my Adluh mixes!

Not bad at all.

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