Saturday, November 5, 2011

November 2: Ravioli with sauteed butternut squash

I was standing in the check out line at the grocery store and saw this recipe on the cover of a magazine and it looked so yummy. I have a real love for winter squash. I bought the magazine and was very glad I did. This recipe is so good.




2 TB olive oil
1/2 medium butternut or Hubbard squash (about 1 lb), peeled and cut into 1/2 inch pieces
salt and pepper
2 cloves garlic, thinly sliced
1 TB small fresh thyme springs (I also use dried)
1 16 oz pkg cheese ravioli or whole wheat pasta
1/4 c grated Parmesan

Heat the oil in a large nonstick skillet over medium heat. Add the squash, season with salt and pepper and cook, covered, stirring occasionally for 8 minutes.

Add the garlic and thyme and cook, uncovered, tossing occasionally until the squash is tender and beginning to brown, 2 to 3 minutes more.

Meanwhile, cook the ravioli or pasta according to package directions. Transfer the ravioli to plates, top with the squash mixture and sprinkle with the Parmesan.




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