Butternut Squash Ravioli Filling with Garam Masala and Thyme BarleyJack reviews online

Butternut Squash Ravioli Filling with Garam Masala and Thyme


BarleyJack

Just made this up today....love it! A warm, satisfying, not over the top with spices, filling, perfect for ravioli. Garnish ravioli with green onions. This is my first time posting on here. Please enjoy!

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Edition Details

Author

BarleyJack

Cooking method

Preheat oven to 375 degrees F (190 degrees C).
Place butternut squash halves on a baking sheet. Drizzle olive oil over squash. Season with thyme, salt, and pepper.
Bake in the preheated oven, turning once, until squash feels soft when pierced with a fork, about 1 hour. Cool until easily handled.
Melt butter in a large skillet over medium heat. Cook and stir onion until translucent, about 5 minutes. Add garlic; cook and stir until fragrant, about 1 minute.
Scoop flesh of the squash into a food processor; add onion-garlic mixture, yogurt, garam masala, and nutmeg. Blend until smooth, adding milk to loosen slightly. Pulse in Romano cheese.
Refrigerate squash filling until set, about 30 minutes.

Number of persons

4

Full cooking time

20 m

Cooking time

1 h

Time for preparing

1 h 50 m

Calories

279

Fats

15.4 g

Carbohydrate

33.9g

Protein

6.2 g

Cholesterol

24 mg

Sodium

193 mg

Ingredients Butternut Squash Ravioli Filling with Garam Masala and Thyme

1/2 teaspoon ground nutmeg
2 tablespoons butter
1 teaspoon garam masala
salt and ground black pepper to taste
2 teaspoons dried thyme
1/4 cup grated Romano cheese
3 tablespoons plain yogurt
1 butternut squash, halved and seeded
2 tablespoons extra-virgin olive oil, or to taste
1/3 cup diced yellow onion
1 large clove garlic, diced
2 tablespoons milk, or to taste

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