Grumpy was very skeptical but he ate it anyway and when he was finished it received his "seal of approval". I was happy for this because now I know what I can make when I want that sweet, salty, heat with some pasta and butternut squash, and it is easy to throw together! This dish is part of Presto Pasta Nights of which I am the host for this week. You have until midnight tonight to submit your posts for the week. For the guidelines of submission, please visit the Presto Pasta Nights website. I and the host this week for PPN and will be posting the round up tomorrow!
Cheese Ravioli with Butternut Squash and Sage Browned Butter
1 package cheese ravioli - you can use fresh or frozen - I used frozen but will try fresh next time!
2 cups butternut squash, peeled and diced into cubes
8 sage leaves, sliced into ribbons
3 tablespoons butter
1/2 teaspoon salt
1/4 teaspoon pepper
dash or two of cayenne pepper
Prep squash. You can buy pre-cut squash, but most likely you will want to cut it into smaller pieces. To prep my squash I peel it, cut into slices, then cut the slices into strips and cube them into small pieces. This will allow the squash to cook faster. Place squash in a roasting pan coated with cooking spray. Season with salt, pepper, and cayenne pepper. Place in oven and bake for 20-30 minutes, or until squash is cooked through and starting to crisp. Remove from oven.
Just before the squash is ready to come out of the oven, put a pot of water on to boil and cook pasta according to package directions. When pasta is done, place butter in a large frying pan and melt. Once butter starts to bubble, add sage. Watch carefully so butter does not burn. Swirl butter and sage occasionally and when you see the butter has started to brown, remove from heat.
Add pasta (that has been drained) to butter/sage mixture and toss lightly. Gently stir in squash cubes.
Serve warm. This recipe served just Grumpy and me with no left overs...that means he loved this dish! This recipe should serve 2 as a main course and 4 as a side.