Way back when, I hated squash.
I would watch my mother roast squash, smear a little butter on, and eat it just like that. I thought she was nuts. I mean, who eats squash like that?
Well, I do… now. In fact, I’ll cut off the top of an acorn squash, scoop it out, roast it, and eat it just like that. Somewhere along the lines, I became a squash lover.
Yet, I know there are times when you have to feed non-squash lovers. That’s when you hide it in ravioli, smothered in cream sauce. I see so many butternut squash ravioli served with browned sage butter but I wanted to do something different. I loved this dish. In fact, I surprised myself by how much I loved this dish.
I’m so happy it’s fall again!
- 1 recipe for whole wheat pasta dough
- 2 cup butternut squash
- 1 cup summer squash
- 1 clove garlic
- 1 tablespoon olive oil
- salt and pepper
- 1/4 cup caramelized onions
- 1 cup Parmesan cheese
- divider Sauce
- 1 tablespoon butter
- 1 clove garlic
- 1 tablespoon flour
- 2 tablespoon Nuefchatel cheese
- 1/2 cup milk
- 1 tablespoon fresh sage
- 1 tablespoon maple syrup
- salt and pepper to taste
- Preheat oven to 375˚. Peel and cube the butternut squash, dice yellow squash, and roughly chop the garlic. Toss squash mixture in olive oil and spread out on a sheet tray covered in tin foil. Sprinkle a pinch of salt and pepper over and bake for 25-30 minutes until squash in tender. Place squash in food processor and let run until squash is pureed. Stir in parmesan cheese and onions, set aside.
- While squash is roasted, make one recipe of whole wheat past dough. Once pasta is ready to go, divide in half and roll out each on a floured surface into a rectangles, 1/8″ thick. Spoon 1 Tablespoon of squash mixture into rows on one piece of the pasta. Make sure as you create your rows you are leaving enough room to press the edges together. Once you have the first side ready, lay the second piece of pasta over the filling. press down lightly around each ravioli and then cut out squares.
- In a large pot, bring water to a boil.
- While waiting for water to boil, begin to make sauce. Melt butter in a small sauce pan and add in garlic. Saute until garlic becomes soft and fragrant. Whisk in cheese, sage, and flour until mixture is smooth. Continue to cook for 1-2 minutes. Pour milk into the pan while whisking and continue to whisk until sauce is smooth. Add in maple syrup and continue to whisk until sauce begins to think. Taste, add salt and pepper, then remove from heat.
- Once water in the large pot is boiling, add in ravioli, making sure to not crowd the pan. Let boil until ravioli float to the top. Remove with a slotted spoon, plate, and drizzle sauce on top.