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 caloriescarbohydrate: 33.9 gcholesterol: 24.3 mgfat: 15.4 gfiber: 5.9 gprotein: 6.2 gsaturatedFat: 6.3 gservingSize: -sodium: 192.8 mgsugar: 7.5 gtransFat: : -unsaturatedFat: : -
Directions Butternut Squash Ravioli Filling with Garam Masala and Thyme
Directions
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Preheat oven to 375 degrees F (190 degrees C).
Place butternut squash halves on a baking sheet. Drizzle olive oil over squash. Season with thyme, salt, and pepper.
Bake in the preheated oven, turning once, until squash feels soft when pierced with a fork, about 1 hour. Cool until easily handled.
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.
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.
Refrigerate squash filling until set, about 30 minutes.