Creamy Butternut Squash Ravioli

Creamy Butternut Squash Ravioli

A few friends and I were chatting about the changing weather and how it affects our eating patterns.  We’re still experiencing some pretty warm temperatures this week, but it will turn soon, ready or not.  You know it’s fall when the squash start to appear in the grocery stores.  I love all the winter squash varieties:   spaghetti, butternut, acorn, pumpkin.  Get to know your winter squash and more great recipes here at Epicurious.

Winter squash are higher in complex carbohydrates versus summer squash, but oh so more rich in vitamin A because of their orange color and that means beta-carotene.  We’re trying to prevent cancer, improve our immunity, and improve protein metabolism.  Vitamin A does all of that and more.  See my post here.

I love this creamy butternut squash sauce over fresh ravioli.  Because the butternut is so subtle, it blends well with the bitter/salt of the crispy sage leaves, nutmeg, garlic and onion.  Don’t be afraid to add a little more flavor than you think.  Top with generous amounts of Parmesan cheese since you’ve cut so much fat by using fat-free half and half.

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