Brown Butter Butternut Squash Ravioli

Ingredients:

  • 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed
  • 4 tablespoons unsalted butter
  • 1 small shallot, minced (or ½ small onion)
  • 2–3 cloves garlic, minced
  • 1 cup vegetable broth (or chicken broth)
  • ½ cup heavy cream or whole milk (optional for richness)
  • ½ teaspoon salt (or to taste)
  • ¼ teaspoon black pepper
  • ⅛ teaspoon nutmeg (optional, for warmth)
  • ¼ cup grated Parmesan
  • 1 bag of your favorite ravioli or any other pasta

Instructions:

  1. Roast the Squash (optional for deeper flavor):
    Toss cubed butternut squash with a little oil, salt, and pepper. Roast at 400°F for 25–30 minutes, until tender and caramelized. (Or boil/steam if preferred.)
  2. Brown the Butter:
    In a large skillet or saucepan, melt the butter over medium heat. Let it cook, swirling occasionally, until it turns golden brown and smells nutty (about 4–5 minutes). Be careful not to burn it.
  3. Sauté Aromatics:
    Add the minced shallot and garlic to the browned butter. Sauté until softened and fragrant, about 2–3 minutes.
  4. Blend the Sauce:
    Transfer the roasted squash, sautéed aromatics, and broth to a blender. Blend until smooth and silky (add cream or milk here if using). You can also blend directly in the pot with an immersion blender.
  5. Simmer & Season:
    Pour the blended sauce back into the pan. Heat gently over low heat, stirring in salt, pepper, nutmeg, and Parmesan if using. Adjust thickness with a splash of broth or milk.
  6. Serve:
    Toss with pasta, spoon over gnocchi or ravioli, or use as a base for a fall-inspired entrée.