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.

INGREDIENTS

- Extra virgin olive oil - Kosher salt & pepper - Onion - Garlic cloves - Mascarpone - Parmesan cheese - Ground cumin - Ground nutmeg - Ground cinnamon - Cloves - Kosher salt - Black pepper

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Preheat the oven to 400 degrees and line a sheet tray with non stick foil or parchment. Drizzle the olive oil over the cut side of the butternut squash and season with salt and pepper.

INSTRUCTIONS

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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.

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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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Continue to cook for another 2-3 mins, then allow to cool to room temperature. Allow the roasted squash to rest until it's cool enough to handle.

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