Butternut Squash Ravioli Recipe

Recipe inspired by Mary Sue Milliken and Susan Feniger

Difficulty: Simple

Makes: Enough filling for 2530 ravioli

Nutrition (per serving, based on 1 of 27.5 servings): 65 calories; 5 g total fat; 3 g saturated fat; 2 g carbohydrates; 0 g fiber; 0 g sugar; 3 g protein; 14 mg cholesterol; 100 mg sodium

Ingredients

1 medium butternut squash
2 tablespoons unsalted butter
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup finely grated Panela or Parmesan cheese
2 cups hot, seasoned chicken stock or use 2 additional tablespoons butter and 1/2 cup more grated cheese

Instructions

Preheat the oven to 375F.
Slice the butternut squash lengthwise and scoop out the seeds and stringy bits.
Place the squash halves cut-side up in a baking dish that fits them snugly. Put 1 tablespoon butter into each hollow and sprinkle with half the salt and pepper.
Cover the dish tightly with aluminum foil and bake 4050 minutes, or until the squash is very soft.
Remove from the oven and let cool until you can handle the squash. Scoop the flesh into a food processor.
Add the grated cheese and the remaining salt and pepper, then process until smooth. Taste and adjust seasoning as needed.
Use the filling to shape and cook ravioli as desired. Serve the ravioli in hot broth, or tossed with melted butter and additional grated cheese.