I’m really not the type of cook who can taste a certain dish in a restaurant and then turn around and re-create it at home. I’ve had plenty of trials that turned out to be major errors. (Just ask my family!) But, I recently had a moment of success and it was so delicious, I had to share it with you all.
It started last fall when I had a butternut squash pasta dish at Macaroni Grill and absolutely fell in love with that flavor combination. I loved it so much so that it’s still on my mind a year later. (I know–food issues much?)
So, after a little experimentation at home, I came up with a dish that’s perfect for my fall cravings and super-easy to make, too.
Here’s what you’ll need:
3 cups butternut squash, peeled and cut into 1-inch cubes
3 Tbsp brown sugar
3 Tbsp olive oil
1 20 oz pkg refrigerated four-cheese ravioli
4 Tbsp butter
1 tsp dried sage
1/2 cup fresh grated parmesan cheese
Start by preheating your oven to 475°. In a large bowl, mix together the brown sugar and olive oil.
Then, peel and cube the squash. (If you’ve never done this, click here for an easy step-by-step.)
Then, add the squash to the bowl and coat with the oil and sugar mixture.
Pour this onto a roasting pan and place in the oven for approximately 20 minutes. (By the way, the roasted butternut makes a great side dish as well.)
While the squash is roasting, prepare the ravioli according to package directions. I used Buitoni Four Cheese Ravioli –delish!
While the ravioli cooks, melt the butter in a small saucepan, then stir in the sage.
When the ravioli is done, drain and toss with the sage butter sauce and parmesan cheese. Pour it onto a large platter and top with the roasted butternut squash.
It’s super-simple, yet delicious. Hope you love this flavor of fall. I’m making this again tonight!
Sharing with a few of these friends.