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Recipe Central Stuck for a dinner idea? Got a fantastic recipe you want to share? Come on in!

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Old 01-20-2011, 01:41 PM
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Lollyellen Lollyellen is offline
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Default Butternut Squash & Italian Sausage Ravioli

At the Wallymart the other day, I was surprised to see they had pre-diced packages of butternut squash (in the pre-chopped veggies section of the produce aisle - baby carrots, celery, diced onion, etc.), so having vaguely remembered a pasta recipe done with butternut squash on the Food Network (but never paid close attention to because I hate & despise chopping up whole butternut squash), I grabbed some - along with some three-cheese ravioli (where you find tortellini and other prepared pastas) to make this week.

So I ended up just winging it and not hunting down the Food Network recipe...Not at all low carb or heart-healthy (sausage) but reeeeeally, really warm and cozy on a freezing cold January day!

Ingredients - as listed here, will make enough for 2 adults. Increase appropriately for more people.

1 package three cheese ravioli (the large, half-moon shaped ones is what I used)

1 package pre-diced butternut squash (about 1-2 cups, about 1/2" cubes)

1/2 package (that's all I had leftover in my freezer and it was just right) mild Italian sausage

Olive oil

Salt and cayenne pepper to taste


1. Preheat oven to 425 to roast your squash. I lined a roasting pan with foil and dribbled in some olive oil, enough to coat the squash. Stir to coat squash with oil thoroughly and sprinkle on sea salt to taste, and a TINY TINY touch of cayenne pepper for a little kick!

2. Roast squash at 425 for 30 minutes and stir about every 10-15 minutes so it roasts evenly. Important though - I like my squash unsquashy...roasted just enough so that is soft, but still retains its body.

3. While squash roasts, brown your Italian sausage in a skillet. Set aside when brown.

4. Prepare ravioli as directions on package indicate. I added a few drops of olive oil so they wouldn't stick.
Drain and set aside.

5. Spray a glass casserole dish with cooking spray and line the bottom with cooked ravioli. Layer the sausage over the ravioli and add a sprinkle of Parmesan cheese on top of the sausage. Add a layer of butternut squash when it comes out of the oven; top with another sprinkle of Parmesan.

6. Pop casserole into the oven at 425 for about 10 minutes - enough for your Parmesan to melt.

That's it!

Laura, Mom to Sam (11) and Charlie (3)
"I just give birth to 'em...I don't explain 'em..." - Laura's Mom
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Old 02-03-2011, 08:34 PM
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