Butternut squash ravioli with cashew brown butter (recipe)

Autumn brings us a bounty of lovely fall produce including a wide variety of squash. Hard squash comes in all shapes, sizes and textures. The butternut variety is low in calories and high in vitamins A, C and E.

This recipe for butternut squash ravioli is easy to make and very economical - when in season, squash can be less than a dollar a pound. The crunchy cashews add texture and compliment the nutty brown butter and the sweetness of the squash perfectly. You may also substitute with acorn or turban squash, or even pumpkin. Use the same roasting method as described, though depending on the size they may take longer to cook.

Extra uncooked raviolis can be frozen for later use.

Difficulty level: 1/5

Yield: 4 portions

Butternut squash ravioli with cashew brown butter

1 large butternut squash

1 tsp ground cumin

1/2 tsp cinnamon

1 TBSP Kosher salt

1/2 TBSP pepper

4 oz unsalted butter

1 1/2 cups whole cashews

1 egg beaten with a little water

1 - 12oz package small wonton wrappers (about 40)

2 tsp red pepper flakes

1/4 cup minced parsley for garnish

1. Cut the squash in half and place cut side down on an oiled cookie sheet. Prick the skin in several places with a knife. Roast at 400 degrees for about 45 minutes - 1 hour until soft. Let cool, then remove seeds (discard) and scoop out flesh. With a potato masher work the squash until smooth. Stir in cumin, cinnamon, salt and pepper and mix well. Taste and adjust seasonings.

2. On a flat surface dusted with flour or cornmeal lay out 6 wontons and fill each with about 2 tsp of the squash. Using your finger or a pastry brush smear some eggwash on edges of each wonton. Top each with another wonton and seal in filling. Repeat this process until all wontons are used.

3. Have a large pot of salted boiling water ready to go. In a sauce pot melt butter over medium heat. After foaming subsides, continue to cook butter until it has a nutty aroma and in light brown in color. Remove from heat and add a cashews. Season with a little salt and pepper.

4. Cook ravioli in batches for about 3-4 minutes in boiling water . Drain well and place into large serving bowl or platter. Toss raviolis with brown butter, spooning the cashews on top. Sprinkle with red pepper flakes and parsley. Serve hot.