Roasted Butternut Squash Ravioli Filling
Golden roasted butternut squash mingles with crushed amaretti cookies and aged Parmesan, creating a filling that's both rustic and refined. The unexpected sweetness from brown sugar and warm nutmeg transforms humble squash into something magical — ideal for cozy autumn dinners when you ...
By Chef Laura Bonicelli
Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 15 min
Servings
8 servings
Ingredients
- 1 medium butternut squash
- 2 tablespoonsbrown sugar
- 1 1/2 cupsgrated Parmesan or Asiago
- 2 amaretti cookies (crushed)
- Kosher salt (to taste)
- freshly grated nutmeg (to taste)
Nutrition Facts
Per Serving (serves 8 servings)
* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.
Instructions
- 1
Preheat the oven to 450º F. Spray a baking sheet with cooking spray.
- 2
Cut the squash in half crosswise. Place, cut side down, on the baking sheet. Bake for . Turn the heat down to 400º F and bake for another 30 to --until very tender.
- 3
Remove the squash from the oven. Cool. Peel and discard the seeds and stringy membrane.
- 4
Cut the squash into pieces and mash well or run through a food mill or ricer.
- 5
Mix with the other ingredients; taste and adjust the seasonings. Use this mixture to fill ravioli.