Note: If you've got leftover squash filling, use it to make butternut squash soup the next day. Just add some soup stock, season with cayenne pepper and puree till creamy smooth.
the butternut squash: slice the squash in half, and scoop out the seeds.
Place both halves cut-face down in 1/4" of water, in a large
roasting pan. Bake at 375F for 40 minutes or until tender.
3. Scoop out the cooked squash and mash well using a fork or potato masher. Add butter, nutmeg and cinnamon. Sprinkle salt and sugar to taste. Let cool. Refrigerate for up to a day, or use immediately.
3. Fill the ravioli. Check out detailed directions
4. Cook in boiling water for 5-7 minutes (exact cooking time will vary, depending upon how large/thick you've made your ravioli). Toss with butter and pepper; sprinkle with parmesan and serve.
Goat Cheese and Herb Ravioli | Spinach Ravioli
or read holy ravioli! an illustrated guide to making ravioli