Winter Squash Ravioli

Any winter squash such as butternut or kabocha is suitable.

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Any winter squash such as butternut or kabocha is suitable.



  • 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


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