Butternut Squash Ravioli in Brown Butter Sauce

Grab your fork and tuck into these little pillows stuffed full of savory squash drenched in a brown butter sauce.

I’m so excited to share a favorite autumn recipe with you today. Savory butternut squash ravioli in brown butter sauce. Nutty, sweet, savory, and pure fall.

INGREDIENTS

- Butternut squash - Extra virgin olive oil - Kosher salt & pepper - Onion - Garlic - Mascarpone - Parmesan cheese - Cumin - Nutmeg - Cinnamon - Cloves - Egg - Won-ton wrappers - Unsalted butter - Sage leaves

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Preheat the oven to 400 degrees and line a sheet tray with non stick foil or parchment.

INSTRUCTIONS

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Drizzle the olive oil over the cut side of the butternut squash and season with salt and pepper.

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Place on the lined sheet tray cut side down and roast for about 45 mins or until the squash can be easily pierced with a fork.

While the squash is roasting, heat 1 Tbsp. of olive oil in a sauté pan set over medium heat and add the diced onion. Cook until softened and golden, about 5 mins, then add the minced garlic.

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