Roasted Fall Squash Raviolis Recipe

Cooking Instructions

1. 1

   Prepare the Squash

   Preheat the oven to 400°F (200°C). Cut the butternut squash in half, remove the seeds, and brush the flesh with 2 tablespoons of olive oil. Season with salt and pepper. Place the squash cut-side down on a baking sheet and roast for about 30-35 minutes until tender. Let cool slightly, then scoop out the flesh and mash it.

2. 2

   Prepare the Brussel Sprouts

   Trim the ends of the Brussel sprouts and slice them in half. In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the Brussel sprouts, season with salt and pepper, and sauté until they are golden and tender, about 8-10 minutes.

3. 3

   Cook the Maitake Mushrooms

   In the same skillet, add another tablespoon of olive oil and the maitake mushrooms. Sauté for about 5-7 minutes until they are golden and cooked through. Season with salt and pepper.

4. 4

   Make the Apple Pears

   Dice the apple pear into small cubes. In a separate small pan, add the diced apple pear with a teaspoon of olive oil and sauté until slightly softened, about 3-4 minutes.

5. 5

   Cook the Ravioli

   Bring a large pot of salted water to a boil. Add the fresh ravioli and cook according to package instructions until they float to the top. Drain and set aside.

6. 6

   Combine and Serve

   In a large mixing bowl, combine the roasted butternut squash puree with the cooked ravioli, sautéed Brussel sprouts, maitake mushrooms, and apple pearls. Toss gently to combine. Serve warm, garnished with fresh sage leaves and grated Parmesan cheese.