chefkellydigby's Recipe

ROASTED GARLIC & BUTTERNUT SQUASH WITH CHEESE RAVIOLI

Category: PASTA

My hubby enjoyed this surprising combination of pasta and the nutritious butternut squash.
Don't let the butternut squash scare you...a hint, look in your grocers produce section for already cut-up butternut squash, the price difference is nominal and you don't have to mess with seeds and peeling it!

Serves 4-6
16 oz of frozen or fresh cheese ravioli
1 pound of diced butternut squash
1 (32 oz) jar of ready made alfredo sauce
olive oil
1 head of garlic- completely peeled
1/2 cup shredded Pecorino Romano or Parmesan cheese
1 tablespoon chopped fresh flat-leaf parsley

Directions
Preheat oven to 400 degrees
Place the cubed butternut squash, and garlic cloves on a jelly roll pan.
Sprinkle with olive oil and mix so that all the butternut squash and garlic are completely covered.
Bake until squash is tender and browned.approximately 20 minutes
Set aside.
Cook the ravioli according to directions, drain.
Heat the Alfredo sauce in a microwave safe bowl until heated through.
In a large pasta serving bowl or platter layer the ravioli with the roasted squash and garlic.
Pour the heated sauce over the pasta & squash.
Sprinkle the dish with shredded cheese and parsley.
Note: check the garlic in the oven after 10 minutes to make sure it doesn't get too browned, you may have to remove the garlic before the squash so it doesn't get bitter.
Roasting it will make it very sweet, over-cooking will cause it to become bitter.
Serve with crusty bread.