This is an interesting recipe I found in Redbook magazine. Overall it took me about an hour to make, but it is because I didn’t have a potato peeler to peel the squash, and using a knife took twice as long.
You will need: ravioli, butternut squash (I chose a medium one and had plenty), ¼ cup pesto sauce (I used basil pesto sauce I already had), ¼ cup walnut pieces, 16 sage leaves and ¼ cup grated Parmesan cheese (optional).
To make:
1. Heat a large saucepan with water. When boiling, cook squash for 4-5 minutes.
2. Drain squash with small strainer, and when water returns to boiling, cook ravioli according to package instructions. Drain and toss in pesto sauce.
3. Heat 1 tbsp olive oil in skillet. Add squash and cook for 5 minutes, adding salt and pepper to taste.
4. Add 1 tbsp to same skillet and cook sage leaves for one minute. Dry on paper towels.
5. Add squash to raviolis, and add walnuts, sage and cheese.
Like I said, this took me a bit longer than I think it should have, but only because of the lack of a potato peeler. I will also say that sage and squash are two unique tastes, but together they make sense. So if you were worried about trying this recipe because of the combination of tastes, don’t be!