Butternut Squash Ragu

Name: Butternut Squash Ragu
Prep time: 50 min
Total time: 50 min
Yield: 2
Ingredients: 1.50 cup butternut squash; 1.00 tbsp. extra virgin olive oil; 0.25 tsp. sea salt; 2.00 tsp. dried rosemary or thyme; 1.00 tsp. paprika; 2.00 tsp. garlic; 0.50 cup veggie or beef stock; 0.33 cup heavy cream or oat creamer

50 mins prepServes 2

A creamy and aromatic butternut squash ragu that pairs perfectly with tortelloni, creating a cozy and satisfying meal.

2 servings

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Instructions

1. Preheat oven to 400°F and line a baking tray with parchment paper or use an oven-safe 9X9 baking dish.

2. Place butternut squash in the dish and add olive oil, sea salt, thyme or rosemary, and paprika. Toss to combine.

3. Roast for 25-30 minutes or until fork tender and slightly golden brown.

4. Transfer roasted butternut squash to a high speed blender and blitz or pulse for 5-10 seconds.

5. Add garlic, broth, and heavy cream or oat creamer to the blender and pulse again until smooth.

6. Prepare tortelloni according to package instructions, boiling for 3 minutes until they float to the surface.

7. Remove tortelloni from boiling water and slightly pan fry for 1-2 minutes.

8. Cover tortelloni with the ragu and allow it to simmer and thicken for 5 more minutes.

Butternut Squash Ragu

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