Minutes Prep time: 20
Minutes Total time: 40
Servings: 5
Difficulty: Intermediate
PAM® Ultimate No-Stick Cooking Spray
1 bag (10 oz each) Birds Eye® Steamfresh Cauliflower Florets
1/2 medium butternut squash, peeld and cut into 1/2-inch cubes (about 2 cups)
1 tablespoon vegetable oil
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1 pkg (20 oz each) refrigerated cheese-filled ravioli
6 tablespoons butter
6 fresh sage leaves
1/4 cup shredded Parmesan cheese
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 263 mg | 26% |
| Carbohydrate | 55 g | 18% |
| Cholesterol | 99 mg | 33% |
| Total Fat | 31 g | 48% |
| Iron | 3 mg | 15% |
| Calories | 571 kcal | 28% |
| Sodium | 1082 mg | 45% |
| Protein | 19 g | 39% |
| Saturated Fat | 14 g | 71% |
| Sugars | 6 g | 1% |
| Vitamin C | 28 mg | 47% |
Preheat oven to 450°F. Spray large baking sheet with cooking spray. Microwave cauliflower according to package directions. Pour cauliflower out onto a cutting board and cut into 1-inch pieces.
Toss cauliflower and butternut squash with oil, salt, and pepper. Spread in single layer on baking sheet. Roast 20 minutes, turn and continue roasting until browned, 5 to 10 minutes.
Bring a large pot of water to a boil. Cook ravioli according to package directions; drain.
Melt butter in a 12-inch skillet over medium heat. Add sage leaves to pan. Cook until butter is golden brown, swirling the pan frequently to cook evenly. Butter may spit and spatter so be cautious. It’s done when the milk solids are golden brown, and it has a nutty aroma. Remove from heat if your vegetables aren’t quite done cooking yet so it doesn’t burn.
Pour ravioli, roasted vegetables and Parmesan into skillet and toss with sage butter. Serve your butternut squash and cauliflower ravioli with additional Parmesan, if desired.
Butternut Squash and Cauliflower Ravioli
