- 1 butternut squash, halved and seeded
- 2 tablespoons extra-virgin olive oil, or to taste
- 2 teaspoons dried thyme
- salt and ground black pepper to taste
- 2 tablespoons butter
- 1/3 cup diced yellow onion
- 1 large clove garlic, diced
- 3 tablespoons plain yogurt
- 1 teaspoon garam masala
- 1/2 teaspoon ground nutmeg
- 2 tablespoons milk, or to taste
- 1/4 cup grated Romano cheese
- 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.
09/22/2019
recipepes.com
butternut squash ravioli filling with garam masala and thyme, recipe
PT15M
PT1H
5
455 calories
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