Ravioli with a Savory Butternut Squash Puree

Butternut squash is a tasty veggie that I love to puree and stir into risotto, pasta and whatever else I can imagine. This is a different take on a couple of my recipes – Cornish Game Hen with a Pumpkin Puree and Savory Sage and Sausage Risotto. Buitoni brand Spicy Beef & Sausage Ravioli is being used, but you could easily substitute it for your favorite ravioli or a different kind of pasta. The sauce could easily accommodate more pasta (add one more 9 oz. package of ravioli), but it is so good that you may want to smother the pasta with it! Serves 2 hearty appetites or 4 lighter appetites or if you use a second package of ravioli it will serve 4 – 8 depending on your appetite.


1 – 2 lb. butternut squash cooked
2 tablespoons of butter
1 small yellow onion chopped about 1 cup
1/2 teaspoon of granulated sugar
1 cup of chicken broth
1 teaspoon of poultry seasoning
A sprinkle of kosher salt
1 – 9 oz. package of Buitoni brand Spicy Beef & Sausage Ravioli or ravioli or pasta of your choice
Fresh grated parmesan cheese


Cut squash in half vertically and place in a cake pan flesh side down. Add water a quarter of the way up the squash, cover with foil and bake in a preheated oven at 375 degrees for 45 minutes or until fork tender. While squash is cooking add butter to a large skillet and melt over medium high heat. Add onions and sauté until they start to brown around the edges. Add sugar and sauté until caramelized about 5 -10 minutes. They will have a light brown color. Remove flesh from squash and add to a blender along with onion mixture, poultry seasoning, salt and chicken broth. Puree until smooth and add back to skillet. Simmer over low heat stirring often to warm and blend flavors, about 10 minutes. Make sure it does not burn. While sauce is warming cook pasta according to package directions. Drain pasta and gently toss with sauce, plate and top with fresh grated parmesan cheese and serve.

Suggested Beverage

Try J. Lohr Chardonnay Vintage (California), Hahn Estates Chardonnay (Monterey), Straccali Chianti Vintage (Tuscany), Rodney Strong Pinot Noir (California), Dogfish Head Punkin Ale (Milton, DE) or Michelob Brewing Co. Jack’s Pumpkin Spice Ale (St. Louis, MO).

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