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At the grocery store the other day talking to the produce manager--yes, I do that--and she told me about the beautiful butternut squash being overlooked in favor of "springier" vegetables. I asked her if it had less flavor in the spring compared to the fall. She explained that their supplier is in a cold-climate year round--these are good squash. I bought one and made this. It's delicious. I won't overlook the squash in the spring again, and neither should you. :)

Double the recipe to feed 4-5.

Notes: Olive oil is garlic-infused.


Ingredients: 12 ounces frozen or fresh cheese ravioli, 1 small butternut squash, 2 tbsp. garlic infused olive oil, sea salt, pepper, 1 tsp. dried oregano, 1 1/4 cups chicken or vegetable broth, 1/4 cup heavy cream or full-fat coconut milk, 1/2 cup chopped arugula, 1/4 cup breadcrumbs, and grated Parmesan cheese.

Serves 2.

1. Roast Squash: Preheat the oven to 425* F and line a sheet pan with parchment paper. Peel, chop and remove the seeds from the squash. Tumble onto the baking pan and add the garlic-infused olive oil, sea salt, pepper to taste, and oregano. Roast for 20-25 minutes until fork-tender. Remove to cool slightly.

2. Make the sauce: Put the squash into a blender with the chicken broth. Blend until smooth. Bring to a simmer in a saucepan, then turn off the heat. After 3 minutes or so, stir in the cream or coconut milk. (Make sure the sauce is not scalding hot, so you don't get curdles.)

3. Cook ravioli and serve: Boil it until it floats, about 3-5 minutes, then drain. Toast the breadcrumbs in a small skillet pan over medium heat for a few minutes until golden, then set aside. Tip the pasta into a serving dish or between two plates. Add the butternut squash over the top, then the toasted breadcrumbs and chopped arugula. Add Parm to taste.

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