With squash season upon us already, make the most of this gorgeous gourd and try my warming recipes for Butternut Squash Risotto with Sage and Goats Cheese and Chickpea and Butternut Squash Curry.
Sauce for ravioli
As filling and as tasty as they are, offering up store-bought ravioli at the family dinner table regularly can leave a bit of a gap in the nutrition department. This is one of the reasons I like to serve them with a homemade sauce. My 5 minute ravioli sauce has been a reader favourite for years but let me up the ante a little bit with this new offering. A pasta sauce made from scratch can be a heavily disguised, nutritious serving of vitamin-packed vegetables. What’s more, aside from appearing a bit boring, undressed pasta can go a little sticky and flabby without a good dousing of slick and flavoursome sauce! Sadly, no amounts of extra virgin olive oil are going to help that. I’ve tried!
Serving suggestions
Not sure which ravioli will work with your butternut squash sauce? Here are my top five pairings: Absolutely all ravioli and sauce dishes should be served with a salad on the side, in my opinion! Especially this butter-hued one. Vibrant greens and yellows on a plate are just what’s needed as the evenings get longer and darker. Buttery green beans are great too if you prefer a warmer accompaniment.
Storage and leftovers
Leftover sauce can be kept for 2-3 days in an air-tight container the fridge. Just reheat on the hob. I don’t usually suggest freezing sauces that contain cream as I don’t like the grainy texture once thawed.
More butternut squash recipes
Butternut Squash Casserole (Gratin) Creamy Butternut Squash Gnocchi Creamy Orzo Pasta with Roasted Butternut Squash Chickpea and Butternut Squash Curry
