roasted butternut squash & sage roasted butternut squash & sage

Ah, nothing like roasted squash and sage to welcome the cooler days ahead. We took this much-loved combo, stirred in warm, nutty brown butter and packed it into a pillowy ravioli. While the nippy air may chase away the summer crops, you’ll be more than happy to hibernate with this sweet, root vegetable filled with fiber, vitamin A and potassium.

Try It With

sauteed kale or roasted mushrooms

roasted butternut squash & sage

Suggested Pairing: Wine

Malbec

Big juicy, dark plum & blueberry. Full-bodied & rich to hold up to the roasted squash.

Suggested Pairing: Beer

Dark Ale

roasted butternut squash & sage

Ingredients

Ricotta, mozzarella, butternut squash, butter, sage, nutmeg, allspice, clove, salt pepper

roasted butternut squash & sage

Cooking Instructions

  1. bring a large pot of salted water to a boil
  2. add ravioli and stir gently
  3. boil for 3-4 minutes or until ravioli begin to float
  4. strain and serve with a bit of extra virgin olive oil or butter
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