Ingredients
Scale
- 2 cups butternut squash, peeled and cubed
- 1 cup heavy cream
- 3 cloves fresh garlic, minced
- 1 cup low-sodium vegetable broth
- ½ cup freshly grated Parmesan cheese
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
- Pinch of nutmeg (optional)
Instructions
- Preheat the oven to 400°F (200°C). Toss cubed butternut squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender.
- In a large skillet over medium heat, add olive oil and sauté minced garlic for about 1 minute until fragrant.
- Blend the roasted butternut squash, heavy cream, and vegetable broth in a blender until smooth.
- Pour the blended mixture back into the skillet over low heat. Stir in grated Parmesan cheese until melted; add nutmeg if desired.
- Cook ravioli according to package instructions. Drain and toss gently with the sauce until well coated.
Notes
- Experiment by adding sautéed spinach or crispy sage leaves for added flavor.
- Store leftovers in an airtight container in the refrigerator for up to three days; reheat gently on low heat.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Sauce
- Method: Roasting/Blending
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 420
- Sugar: 5g
- Sodium: 380mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 90mg