Mar 16, 2009, Updated Oct 15, 2024 Butternut squash is one of my favorite vegetables. Mashed, I love its thick, starchy texture – it is sweet, subtle, creamy and comforting. I equally love it cubed and roasted, then tossed with goat cheese in a pasta. Or pureed with a touch of cream to make a simple and delicious soup. Not to mention its starring role in baked goods like muffins. Also, a butternut squash packs a lot more flesh than other squash varieties due to its shape. It has only a small cavity with seeds in the knob at the base, and the entire length is solid and edible. In need of a comfort food to take the chill out of the howling wind, I opted for roasting a squash as a filling for chewy, homemade pasta. I started by baking the butternut squash in the oven till it softened and caramelized – always a surefire way to warm your belly and your heart. I mashed the soft squash with some fresh sage and mascarpone to make creamy filling for some homemade ravioli. I rolled out some long sheets of homemade fresh pasta, and studded it with teaspoonfuls of the squash mixture. A little bit of folding, snipping, and a crimp here and there, and ta da! The brown-sugary sweetness of the squash pairs beautifully with a simple brown butter sauce, with some chopped, toasted hazelnuts adding crunch. It would be equally delicious with this incredible Sage and Brown Butter Sauce. Some freshly shaved, nutty Parmigiano-Reggiano finished it perfectly. See next: How Long to Cook Fresh Ravioli
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