Step 1: Roast the Perfect Butternut Squash High Heat Caramelization: Preheat oven to 425°F. Brush the cut sides of the squash with olive oil and season with salt and pepper.

NOTE: Before you start these recipes, roast your squash at 350 degrees for between 45 minutes and an hour. Halve the squash, scoop out the seeds, then rub salt, pepper and a liberal amount of olive ...

2 packages butternut ravioli 1 ½ sticks of butter 5 sprigs fresh sage, coarse chop. 2 - 3 cloves garlic, minced ¼ cup parmesan cheese ½ tsp fresh ground black pepper ...

Drain, and shock with cold water. Melt butter in a sauté pan. Lay ravioli in pan, season with salt and pepper and brown on both sides. Garnish with cheese, fresh sage and chives.

Allow the squash to cool enough to handle, then scoop out the flesh. (You should have about 2 cups of mashed squash.) While the squash is cooling off, whisk the ricotta and egg together using a fork.

In a food processor, combine the flour, flaxseed, 4 eggs and oil, and pulse. Process until the flour is incorporated and evenly moistened. Lightly flour the countertop. Remove the dough and knead ...

Check out our 29 butternut squash recipes to see all you can do with it— like soups, curries, used for stuffing, and made into your new favorite fall casserole!

Her friend, Terri Fitzgibbons, brought her to the New Scenic, and the butternut squash ravioli worked for her on many levels --- a classic pasta dish with a twist that's filling, but not overly so.