Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Brands

Diets

Winter Squash Ravioli

Any winter squash such as butternut or kabocha is suitable.

Get access to everything we publish when you sign up for Outside+ Join today!.

Any winter squash such as butternut or kabocha is suitable.

Servings
6

Ingredients

  • 1 1/2 lb. winter squash, peeled, seeded, cut into 1-inch chunks
  • 3 Tbs. extra virgin olive oil
  • 1 Tbs. maple syrup
  • 1/2 tsp. salt, or to taste
  • 1 medium onion, chopped
  • 1/2 cup chopped pecans
  • 2 Tbs. minced fresh sage, plus more for garnish
  • 48 square won ton wrappers

Preparation

Preheat oven to 400F. Line baking sheet with parchment.

Put squash in bowl; toss with 2 Tbs. oil, maple syrup and salt. Spread on baking sheet. Roast, stirring twice, about 25 minutes. Transfer squash to bowl, and mash.

Heat remaining 1 Tbs. oil in skillet over medium heat. Add onion; sauté 10 minutes. Add pecans and sage; cook, stirring 2 minutes. Add onion mixture to squash; mix well. Season with salt and pepper. Bring pot of water to a simmer.

Working with 1 won ton wrapper at a time, spoon 1 1/2 tsp. squash mixture on center of wrapper; bring 2 opposite corners together, forming a triangle. Moisten edges with water; press to seal. Place on baking sheet; cover with damp towel. Repeat to fill all.

Add half of ravioli to water. Cook 5 minutes; do not boil. Remove with slotted spoon to serving dishes; keep warm. Repeat with remaining ravioli.

Top with Wild Mushroom Ragu. Garnish with sage.

Nutrition Information

  • Calories 387
  • Carbohydrate Content 55 g
  • Cholesterol Content 0 mg
  • Fat Content 15 g
  • Fiber Content 5 g
  • Protein Content 8 g
  • Saturated Fat Content 2 g
  • Sodium Content 230 mg
  • Sugar Content 2 g