As if I didn’t already have an obsession with all things “squash”, they had to go and put two of my favorite combinations together ~ Butternut Squash & Pasta! But, why stop there?! This Butternut Squash Ravioli Recipe will satisfy every single craving you have with Sweet Butternut & Delicata squashes, Savory – thyme & mushrooms, Sour – dried cranberries, Salty – Canadian Bacon and Crunchy – roasted California Walnuts.
Can you tell I went rummaging through my fridge and pantry to make up this recipe? I had no idea it would turn out as good as it did, but, all I can say is, I will probably be dreaming about when I can make it again, just like I did with these Butternut Squash Ravioli’s in a Browned Butter Cranberry Pecan Sauce.
Fancy enough to serve to friends this holiday season, but, I totally wouldn’t blame you if you wanted to keep all the ravioli’s for yourself.
BUTTERNUT SQUASH RAVIOLI’S WITH BACON, CRANBERRIES, WALNUTS (print it!)
- 1 Tbsp olive oil
- 1 Delicata squashed, seeded and quartered in 1/4 inch slices
- 1 small red onion, diced
- 2 cups cremini mushrooms, sliced
- 4 slices lean Canadian Bacon, diced
- 1/3 cup dried cranberries
- 1 fresh thyme sprig or 1/2 tsp dried thyme
- 4 cups Pasta Prima Butternut Squash Ravioli’s
- 1/3 cup roasted walnuts, roughly chopped
- pinch crushed red pepper flakes, optional
1. Heat olive oil in a large nonstick skillet over medium heat. Add the the squash, onion, mushrooms, bacon, cranberries and thyme. Stir fry until tender and slightly caramelized, about 10 minutes.
2. Meanwhile, cook the ravioli’s according the packaged directions. Once the vegetable mixture is cooked, turn off the heat and remove the thyme sprigs. Add 1/2 cup of the ravioli water with the ravioli’s. Sprinkle with walnuts and crushed red pepper flakes, if using.
3. Gently toss and scoop into 4 bowls. Dig in and enjoy fall in a bowl!
NOTE: Make this dish vegetarian by subbing fakin’ bacon or omitting the Canadian Bacon..
Makes 4 servings, about 2 cups each, 9 points+
Nutritional information per serving calculated at caloriecount.com
STEP – BY – STEP:
One of my all time favorite ravioli’s is stuffed with Butternut Squash and Herbs. There is something about that combination that seriously makes me scream like a school girl (inside of course!) whenever I see them at the market.
I picked up this Two-Pack of Pasta Prima Butternut Squash Ravioli’s at Sam’s Club as soon as I saw them.
An ingredient list I can recognize.
5 points+ a serving (not Simply Filling but Simply Delicious )
I just discovered Delicata Squash this year and it has fast become my all time favorite squash. The flavor is similar to a cross between butternut squash and sweet potatoes in my opinion.
The squash is thin enough you can eat it and it really does add a nutty taste. Smaller size Delicata Squash have a thinner skin and the freshness of the squash makes it softer too.
Prepare all your vegetables and toppers before you start cooking to make this recipe a cinch to make. I chopped all my veggies while I “dry roasted” the walnuts in a nonstick pan for 5-7 minutes over medium heat until golden.
After heating the olive oil over medium heat, add the squash, onion, mushrooms, bacon, cranberries and thyme.
I used Canadian bacon as a healthy alternative to get that salty, sweet, smoky bacon flavor without all the fat.
Cook for 10 minutes, until the mix is softened and slightly caramelized. You will notice the cranberries plump up, while the mushrooms and onion brown.
Remove from heat and add 1/2 cup of the ravioli water, the ravioli’s, walnuts and crushed red pepper flakes. Gently toss, divide into 4 bowls and serve at once.
Sometimes the best recipes come from not having a recipe at all. The butternut squash ravioli’s are tasty on their own, but, adding in a little salty “bacon”, tart cranberries, nutty roasted walnuts and fresh thyme puts this dish over the top good in every way!
I definitely made up for my low stats yesterday as I hit the 10,000 step mark and AL is at 8 Activity Points and 121% ~ plus I am still going! Woot, Woot! Now, if I could only make every day like that.
We are off to freeze watching our nephew play football. I have another fun “Greek” giveaway coming up for you all this weekend ~ stay tuned!
QUESTION OF THE DAY:
Have you ever made Butternut Squash Ravioli’s? If so, how did you make them. If not, how do you want to try making them?