Butternut Squash Ravioli Filling


  • 1 ½ pound butternut squash
  • 1 teaspoon salt
  • ¾ cup fresh grated Parmesan cheese
  • 3 tablespoons butter
  • ½ teaspoon nutmeg
  • 3 tablespoons butter
  • 4 fresh sage
  • + 1 more ingredients
    • 1 teaspoon salt

Cut into pieces and put about 1 inch water in the bottom of the baking pan. Bake squash at about 400 degrees F for about 45 minutes, or until it is tender when pierced with a fork. After it is baked, cool the squash for 5 minutes and then scoop out of the shell and mash thoroughly with other fill...

View full recipe at SpringPad


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