Step 2: Roast the Perfect Butternut Squash Prep for Roasting: Preheat oven to 400°F. Place squash halves cut-side down on a baking sheet lined with parchment.

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 ...

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 ...

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 ...

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.

6 oz. cherry tomatoes 2 (8.8 oz.) packages Midtown by H-E-B Frozen Porcini Mushroom Ravioli 1 (24.3 oz.) jar Orti di Calabria Butternut Squash Pasta Sauce 2 oz. Parmesan Cheese, grated Directions: ...

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.

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!