Ok, so I’m into butternut squash right now. It’s just so easy. And tasty and I can buy it at the farmers market and it’s almost impossible to get a bad squash…in other words, I heart butternut squash.

I came up with this recipe after seeing a magazine cover and almost drooling on myself while waiting to check out at the grocery store. I make a rule not to buy stuff like that at the grocery because I think it’s over priced (but then I never buy it at all so really, I save a lot this way). So I took a mental picture and decided to try it out. And the results? Delicious!

And yes, CO, this does count as a recipe because you have to roast the squash.

Ingredients:

1 butternut squash (duh)

1 box of pre-made cheese ravioli (like Bertoli and they are usually in a cold case near the deli)

Fresh spinach

Olive oil

Butter

Salt and pepper

Directions:

Preheat oven to 400.

Slice the squash long ways making two halves. Scoop out the seeds and drizzle with olive oil, salt and pepper. Put the squash, insides facing up, on a foil lined try into the oven. Roast for about 40 minutes. Really, it’s hard to let it go too long and it’s better than not enough time. It should be fork tender when ready.

Cook ravioli according to the instructions. When done, place in a tablespoon of butter in a sauce pan and add ravioli to saute. Add in spoonfuls of the cooked squash and stir gently. Add in the basil leaves (diced) and let all the flavors blend together (about 3 minutes). Plate and serve!

The beauty of this dish is that the final product looks way fancier than it has any right to given the amount of effort that goes into the dish. This would be great for a dinner party, especially when there are vegetarian guests.