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.
Locally grown is great!
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.
3. Place your butternut squash on a cutting board, and take out a sharp knife and spoon.
4. Slice the top and bottom ends off of the butternut squash.
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.
6. Scoop out the insides of the butternut squash with a spoon or grapefruit spoon.
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.
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.
8. Allow your squash to rest until it’s cool enough to handle.
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.
10. At this point you should have about 3 cups of baked butternut squash!
Butternut Squash Ravioli Recipe
Makes 40 ravioli.
- 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
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.
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.)
4. Place butternut squash filling into bowl and taste. Add more salt and pepper if necessary.
5. Setup a work station that includes a cookie sheet lined with wax paper, small bowl of water, cutting board and butternut squash filling.
Place wonton wrappers onto a plate and cover with a moistened paper towel.
6. Place wonton wrapper on cutting board and moisten all four sides with water.
7. Place ~2 teaspoons butternut squash filling into the center of the wonton wrapper.
8. Fold one corner over to the other and seal two sides, pressing any air out of the middle of the ravioli.
9. Fold one corner over, then fold the other corner over on top.
Squeeze gently to make sure corners stick together.
10. Place ravioli on wax paper lined cookie sheet.
Once you get more comfortable making the ravioli, you can start doing several at a time.
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.
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.
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!