A single roasted butternut squash can provide days of meals. Toss a third with store-bought ravioli, sage and hazelnuts for an impressive restaurant-worthy meal. Save the rest for Autumn Butternut Squash Salad and Curried Coconut Butternut Squash Soup.
| Level: | Easy |
| Total: | 1 hr 5 min |
| Active: | 15 min |
| Yield: | 2 servings |
Ingredients
- 1 large butternut squash (about 3 pounds)
- 1 tablespoon extra-virgin olive oil
- 1 stick (8 tablespoons) unsalted butter
- 10 fresh sage leaves
- 1/4 cup chopped hazelnuts
- Kosher salt and freshly ground black pepper
- One 10-ounce bag fresh mushroom ravioli
- Freshly grated Parmesan, for serving
Instructions
- Preheat the oven to 400 degrees F. Line a baking sheet with aluminum foil.
- Trim the top and bottom of the squash. Cut in half lengthwise, scoop out the seeds with a large spoon and place the halves, cut-side down, on the prepared baking sheet. Rub all sides with the olive oil. Bake until fork-tender, about 50 minutes. Let cool.
- Use a small spoon to scoop 1/2- to 1-inch pieces of flesh (leaving skin behind) from the neck portion of one of the squash halves. You should have about 2 cups. Place in a bowl and set aside. Reserve the remaining squash for another use.
- Place the butter in a large skillet and melt over medium-low heat. Add the sage, hazelnuts, 1/2 teaspoon salt and a few grinds black pepper. Cook until the butter stops bubbling, and the butter solids begin to brown on the bottom of the pan, about 5 minutes. Keep an eye on it as it can go from nutty brown to burnt very quickly. Once the butter is a nice, nutty brown color, turn off the heat. Using a slotted spoon, remove the sage and place on a paper towel to drain. Add the squash to the pan and toss to coat, seasoning with salt if needed.
- Meanwhile, bring a large pot of salted water to a boil. Add the ravioli and cook according to the package instructions. Remove with a slotted spoon, add to the squash and browned butter and toss to coat.
- Divide between two shallow bowls, then top each with some of the crisped sage and a sprinkling of cheese.
Nutrition Facts
| Serving Size | 1 of 2 servings |
| Calories | 1282 |
| Total Fat | 74 g |
| Saturated Fat | 37 g |
| Carbohydrates | 141 g |
| Dietary Fiber | 18 g |
| Sugar | 15 g |
| Protein | 29 g |
| Cholesterol | 183 mg |
| Sodium | 2117 mg |