butternut squash ravioli w/ browned butter, sage, & balsamic reduction
It is officially Fall in New England. The telltale signs are clearly present: cooler temperatures, an earlier sunset, turning leaves on trees and smalls piles of them on the ground, pumpkins on porches, people rushing by with pumpkin spiced lattes wearing sweaters, flannel, scarves, and, my favorite, the puffy vest! It is my absolutely favorite time in Boston. My wavy hair dislikes the heat and humidity of the Summer, the Spring is always so busy as a teacher trying to get through everything before the end of the school year, and Winter is beautiful and cozy and filled with snow-time activities but the darkness usually gets to me by the end of January. Fall is simply the best. The weather, the clothes, and the food are some of my favorite things. This recipe was first introduced to me by my friend, Lauren, and has since become a fall staple. Ingredients:
1 butternut squash
1/4 cup of balsamic vinegar
1/4 cup of brown sugar
4 tablespoons butter
4-6 sage leaves
nutmeg, salt, pepper
1 package frozen or fresh ravioli
Start by peeling and scooping the seeds out of a butternut squash. Then dice it up into 1-2 inch cubes.
Lay the butternut squash in a casserole dish. Drizzle with olive oil, Sprinkle generously with pepper and nutmeg and a dash of salt. Bake at 350 for 35 minutes. Take out the butternut squash and toss making sure all of the squash is coated in the oil and spices. Place it back in the oven for another 20-30 minutes, until the squash is cooked thoroughly.
Meanwhile, add the balsamic vinegar and brown sugar to a small saucepan. Bring to a boil, reduce, and simmer covered for 5 minutes. In a small frying pan, melt the butter and brown, toss in the sage and simmer 5 minutes or so. Prepare the ravioli according to the package. When all ingredients are done, toss together: ravioli, butternut squash, sage and butter sauce, and balsamic reduction into a bowl.
Plate and top with fresh Parmesan cheese. Enjoy!!