Ravioli with Creamy Acorn Squash Sauce

As I alluded to last week on the blog, I'm in full fall mode over here. That's right, there are pumpkins on my mantle and also in all of my baked goods. And I love it.

Today I'm sharing a really tasty recipe for a creamy and flavorful acorn squash sauce. I actually made (and photographed) this dish ages ago when I was up at my parents' cabin after the holidays. My mom had bought some Giovanni Rana butternut squash ravioli and tasked me with creating a sauce for it. I know squash on squash seems like a bit of overkill, but it's a really comforting and hearty meatless meal. The squash is roasted to bring out its nutty flavor and is complemented further by the additions of onions, garlic, and dry white wine. I love the sauce on this ravioli, but it would be wonderful on cheese ravioli or even a whole wheat penne.

And if you like this ravioli, be sure to come back on Wednesday! I've got another deliciously different way to dress up butternut squash ravioli coming your way then!



Ingredients:

• 1 acorn squash
• 2 Tbs. olive oil, divided
• 1/2 medium yellow onion, thinly sliced
• 2 garlic cloves, minced
• 1 tsp. fresh thyme leaves
• 1/3 cup dry white wine
• 2/3 cup whole milk
• 1/8 tsp. ground nutmeg
• Salt and pepper, to taste 
• 12 oz. cooked butternut squash ravioli *I like Giovanni Rana brand
• Fresh grated Parmesan, for serving

Preheat oven to 400 degrees.

Slice squash down the middle from top to bottom. Scoop the seeds and membranes out and place cut side up on a baking pan. Drizzle each cut side with 1/2 Tbs. olive oil and season with salt and pepper. Roast for 40-45 minutes, until squash flesh is fork tender. Remove from oven and allow to cool slightly.

Once squash is cool enough to handle, use a large spoon to scoop out the cooked flesh and discard the skins. Mash the flesh well with a potato masher or puree in a blender or food processor until smooth.

Heat remaining oil in a large skillet over medium heat. Add onions and saute for 10 minutes, stirring frequently. Stir in garlic and saute for another 2 minutes.

Stir in the squash puree and season with salt, pepper, nutmeg, and thyme. Cook for two minutes and then pour in the white wine. Increase heat and bring mixture to a boil. Reduce heat and simmer for 5-6 minutes. Stir in the milk and cook until thickened, about 5 more minutes.

Remove sauce from heat. Season with additional salt and pepper.

Pour sauce over cooked pasta, garnish with grated Parmesan, and serve.