Follow the easy directions below on how to cook a butternut squash and make Butternut Squash Ravioli!

Baked Butternut Squash

1. Choose two, small-medium sized butternut squash, or one large squash.

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Locally grown is great!

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2. Wash and dry the butternut squash, then use a small pairing knife to pierce the “bulb” end on 4 sides. Place on a microwave safe plate and cook for 3 minutes, flipping the butternut squash half way through. This will make it easier to cut.

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3. Place your butternut squash on a cutting board, and take out a sharp knife and spoon.

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4. Slice the top and bottom ends off of the butternut squash.

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5. Stand the squash upright and slice it all the way through. This shouldn’t be too difficult since it’s softened slightly in the microwave.

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6. Scoop out the insides of the butternut squash with a spoon or grapefruit spoon.

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7. Pre-heat oven to 400 degrees and place butternut squash halves on a foil-lined cookie sheet. Mist or drizzle with a small amount of olive oil, salt & pepper (optional) and bake for 40-50 minutes, or until a small knife can be easily inserted into the thickest part of the squash.

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If the squash isn’t cooked all the way through, but is starting to get too brown, place a sheet of foil over the top and continue to bake.

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8. Allow your squash to rest until it’s cool enough to handle.

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9. Take a large spoon and scoop out the baked flesh from the peel. It’s ok if some of the peel stays with the flesh, it’s safe to eat.

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10. At this point you should have about 3 cups of baked butternut squash!

Butternut Squash Ravioli Recipe

Makes 40 ravioli.

Ingredients:

  • 3 cups baked butternut squash
  • 1 Tablespoon extra virgin olive oil
  • 2 cloves garlic
  • 1/4 onion
  • 1/4 teaspoon cinnamon
  • Salt & pepper
  • 40 wonton wrappers

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Directions:

1. Chop onion and garlic. Sauté onion in olive oil with some salt & pepper until softened, ~4-5 minutes. Add garlic and sauté for another minute being careful not to burn.

2. Transfer cooked onion and garlic to a food processor.

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3. Add butternut squash and cinnamon to food processor and pulse until all the ingredients are combined and smooth (may need to work in batches.)

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4. Place butternut squash filling into bowl and taste. Add more salt and pepper if necessary.

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5. Setup a work station that includes a cookie sheet lined with wax paper, small bowl of water, cutting board and butternut squash filling.

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Place wonton wrappers onto a plate and cover with a moistened paper towel.

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6. Place wonton wrapper on cutting board and moisten all four sides with water.

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7. Place ~2 teaspoons butternut squash filling into the center of the wonton wrapper.

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8. Fold one corner over to the other and seal two sides, pressing any air out of the middle of the ravioli.

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9. Fold one corner over, then fold the other corner over on top.

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Squeeze gently to make sure corners stick together.

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10. Place ravioli on wax paper lined cookie sheet.

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Once you get more comfortable making the ravioli, you can start doing several at a time.

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11. Once you’ve made all the ravioli, place the cookie sheet directly into the freezer and allow raviolis to freeze through for ~1-2 hours.

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12. Once raviolis are frozen, place inside a freezer safe bag and store in freezer. Raviolis should keep well for 4-5 months and can go directly from the freezer to the stove or pot of boiling water.

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13. Follow my Pan Fried Butternut Squash Ravioli with Walnut Butter Sauce and Bacon for the best way to cook up your butternut squash ravioli!

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Enjoy!

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