BUTTERNUT SQUASH 3 WAYS: MUSHROOM RAVIOLI WITH BROWN BUTTER, SAGE AND BUTTERNUT SQUASH

Butternut Squash 3 Ways: Mushroom Ravioli with Brown Butter, Sage and Butternut Squash image

Provided by Food Network Kitchen

Time 1h5m

Yield 2 servings

Number Of Ingredients 8

1 large butternut squash (about 3 pounds)
1 tablespoon extra-virgin olive oil
1 stick (8 tablespoons) unsalted butter
10 fresh sage leaves
1/4 cup chopped hazelnuts
Kosher salt and freshly ground black pepper
One 10-ounce bag fresh mushroom ravioli
Freshly grated Parmesan, for serving

Steps:

Preheat the oven to 400 degrees F. Line a baking sheet with aluminum foil.
Trim the top and bottom of the squash. Cut in half lengthwise, scoop out the seeds with a large spoon and place the halves, cut-side down, on the prepared baking sheet. Rub all sides with the olive oil. Bake until fork-tender, about 50 minutes. Let cool.
Use a small spoon to scoop 1/2- to 1-inch pieces of flesh (leaving skin behind) from the neck portion of one of the squash halves. You should have about 2 cups. Place in a bowl and set aside. Reserve the remaining squash for another use.
Place the butter in a large skillet and melt over medium-low heat. Add the sage, hazelnuts, 1/2 teaspoon salt and a few grinds black pepper. Cook until the butter stops bubbling, and the butter solids begin to brown on the bottom of the pan, about 5 minutes. Keep an eye on it as it can go from nutty brown to burnt very quickly. Once the butter is a nice, nutty brown color, turn off the heat. Using a slotted spoon, remove the sage and place on a paper towel to drain. Add the squash to the pan and toss to coat, seasoning with salt if needed.
Meanwhile, bring a large pot of salted water to a boil. Add the ravioli and cook according to the package instructions. Remove with a slotted spoon, add to the squash and browned butter and toss to coat.
Divide between two shallow bowls, then top each with some of the crisped sage and a sprinkling of cheese.