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

Butternut Squash Ravioli Filling with Garam Masala and Thyme


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!


Edition Details



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


Full cooking time

20 m

Cooking time

1 h

Time for preparing

1 h 50 m




15.4 g




6.2 g


24 mg


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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