Butternut Squash Ravioli Filling with Garam Masala and Thyme recipe

All Recipes Fruits and Vegetables Vegetables Squash Winter Squash Butternut Squash

Ingredients

1 butternut squash, halved and seeded
2 tablespoons extra-virgin olive oil, or to taste
2 teaspoons dried thyme
salt and ground black pepper to taste
2 tablespoons butter
⅓ cup diced yellow onion
1 large clove garlic, diced
3 tablespoons plain yogurt
1 teaspoon garam masala
½ teaspoon ground nutmeg
2 tablespoons milk, or to taste
¼ cup grated Romano cheese

Nutrition Info

279.3 calories
carbohydrate: 33.9 g
cholesterol: 24.3 mg
fat: 15.4 g
fiber: 5.9 g
protein: 6.2 g
saturatedFat: 6.3 g
servingSize: -
sodium: 192.8 mg
sugar: 7.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 375 degrees F (190 degrees C).

  2. Place butternut squash halves on a baking sheet. Drizzle olive oil over squash. Season with thyme, salt, and pepper.

  3. Bake in the preheated oven, turning once, until squash feels soft when pierced with a fork, about 1 hour. Cool until easily handled.

  4. Melt butter in a large skillet over medium heat. Cook and stir onion until translucent, about 5 minutes. Add garlic, cook and stir until fragrant, about 1 minute.

  5. Scoop flesh of the squash into a food processor, add onion-garlic mixture, yogurt, garam masala, and nutmeg. Blend until smooth, adding milk to loosen slightly. Pulse in Romano cheese.

  6. Refrigerate squash filling until set, about 30 minutes.

Recipe Yield

4 servings

Recipe Note

Just made this up today....love it! A warm, satisfying, not over the top with spices, filling, perfect for ravioli. Garnish ravioli with green onions. This is my first time posting on here. Please enjoy!

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