Fall’s approaching and I’m noticing more and more butternut squash in the stores. When it comes to butternut squash, one of my all-time favorites is still my butternut squash risotto, it’s by far the best comfort food during the Fall and Winter months. But I think this dish might be the runner-up. I had two of my girlfriends over for dinner and drinks this past weekend. Collectively, we all decided on something Italian. The next step was figuring out what to make. I had two very picky eaters on my hands and I thought it might have been too risky using butternut squash in a pasta dish, but let me tell you, they loved it, and I loved it. I’ll be sure to make this number again when Mark returns from his San Francisco business trip.
- 3 cups butternut squash, cut into small cubes
- 1 large yellow onion, thinly sliced
- 1/4 cup toasted pepitas
- 1/4 cup toasted pine nuts
- 3/4 cup freshly grated Parmesan cheese
- 16 ounce bag of dry, mini cheese filled ravioli (you can used fresh, large, and/or different filled raviolis if you’d like)
- pepper and salt to taste
- 2 teaspoons garlic powder
- 4 garlic cloves
- olive oil (used throughout the cooking process, keep the bottle handy)
Preheat oven to 375. In a medium bowl, toss cubed butternut squash, minced garlic, 1/2 teaspoon salt and 1 teaspoon garlic powder together. Drizzle with olive oil (about 3-4 tablespoons) and mix until lightly coated. Pour butternut squash onto a baking pan, spread out and bake for 15 minutes. After 15 minutes, stir around roasted butternut squash a little. Bake for another 10 minutes. While the butternut squash is baking, over a medium heat, heat up a medium frying pan drizzled with olive oil (about 1 tablespoon). Toss in thinly sliced onions and stir onions around every minute or so. Caramelizing onions takes a while, so just be patient, they’re worth the wait. You will see the onions gradually change color from white to translucent, then to a lightly toasted color, then to a beautiful chestnut brown. Once you are at the brown point, add some salt, just a couple of dashes will do (about 1/4 teaspoon). There’s going to be a lot of residue on the bottom of your pan towards the end of the caramelization process, so , butternut add a couple tablespoons of water to loosen up all of that goodness. Then on a separate stovetop burner, bring a big pot of water to a boil, add salt. Now add your ravioli (follow your ravioli packaging cook time). Once ravioli is done boiling, drain, then toss with a light drizzle of olive oil (about 1 tablespoon). At this point, your butternut squash should be done and out of the oven, so combine caramelized onions with your roasted butternut squash. Add toasted pepitas and pine nuts and one teaspoon garlic powder. Then, toss everything in with your cooked ravioli. Mix in Parmesan cheese, pepper to taste. Serve hot.