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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Butternut Squash Ravioli Filling

Makes: 6 servings Yield: 1 cup
Prep 20 mins Roast 350°F 30 mins
Butternut Squash Ravioli Filling
Ingredients
  • 1 1  pound  butternut squash
  • 2  tablespoons  olive oil
  • 1/4  teaspoon  salt
  • 1/8  teaspoon  freshly ground black pepper
  • 1/4  cup  finely shredded Parmesan cheese (1 ounce)
  • 1/8  teaspoon  ground nutmeg
Directions

1. Preheat oven to 350 degrees F. Cut squash in half lengthwise. Seed and peel squash; cut into 1-inch pieces (you should have about 2 2/3 cups).

2. Place squash in an 8x8x2-inch or 9x9x2-inch baking pan. Drizzle with oil and sprinkle with salt and pepper; toss gently to coat. Roast, uncovered, about 30 minutes or until tender, stirring once.

3. Transfer squash to a medium bowl. Mash with a fork or potato masher. Stir in cheese and nutmeg.

Nutrition Facts (Butternut Squash Ravioli Filling)
  • Servings Per Recipe 6,
  • cal. (kcal) 232,
  • Fat, total (g) 8,
  • chol. (mg) 108,
  • sat. fat (g) 2,
  • carb. (g) 32,
  • Monosaturated fat (g) 5,
  • Polyunsaturated fat (g) 1,
  • Trans fatty acid (g) 0,
  • fiber (g) 2,
  • sugar (g) 2,
  • pro. (g) 8,
  • vit. A (IU) 67,
  • vit. C (mg) 13,
  • sodium (mg) 289,
  • Percent Daily Values are based on a 2,000 calorie diet

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