Butternut Squash Ravioli with Brown Butter Sage Sauce and Candied Walnuts

These take quite some time to make but are so worth it. Have to make at least once every fall!

INGREDIENTS:

RAVIOLI
1 butternut squash
few pinches salt, pepper, cinnamon, nutmeg
1 package wonton wrappers (I used the nasoya ones which can be found in the produce section of the grocery store near the tofu)
splash of almond milk (or any kind of milk)

BUTTER SAUCE
unsalted butter (amount depends on how much ravioli you are serving - ravioli can be frozen, sauce should be made fresh)
few pinches sage
pinch of brown sugar (optional)
pinch of black pepper
pinch of salt (if using unsalted butter - optional)

CANDIED WALNUTS
walnuts
white granulated sugar (use 1 part sugar for 2 parts of walnuts)
parchment paper

DIRECTIONS
STEP 1 - Preparing the squash
Cutting and roasting the squash can be time consuming and I recommend doing this ahead of time (you can do it the night before and store in the fridge, or even freeze). Preheat oven to 400 degrees F. To prepare the squash, cut off the top stem. Slice the squash where the skinny part meets the bulbous part. cut the now cylindrical shaped piece lengthwise. cut the bulbous part in half as well and scoop out all the seeds. You should now have 4 pieces of squash - leave the skin on for now. line a sided pan with foil and coat with olive oil. Place squash in pan, flesh-side down and place pan in the oven. Bake for 15-20 minutes then turn squash over so that it is now skin down. Bake for another 20 minutes or so or until the squash is mushy and easily pierced with a fork. Let cool fully. Once cooled, peel skin off of squash using hands and/or a knife. Put squash pieces in a bowl and use a vegetable masher to mash it (alternatively, use a food processor if you want a finer puree). Add small amount of salt, pepper, cinnamon and nutmeg and mix. Add a few splashes of almond milk until desired consistency is reached - the mixture should be thick but smooth.

STEP 2 - Making the candied walnuts
I chose this as step 2 because you can do it ahead of time, while your squash is roasting. Chop walnuts into small pieces and add to a pan. Add sugar. I used a 2 cup bag of walnuts and 1 cup of sugar, but it can be scaled as you wish. Turn heat to medium and stir constantly. The sugar will melt (all on it's own, no water required!). Keep stirring until all sugar is melted and walnuts are coated, being careful not to burn. when done, spread walnuts on a piece of parchment paper to cool. once cool, store in a tupperware container.

STEP 3 - Making the raviolis
Spread a large piece of wax paper on the (clean) counter. put a bowl of water next to it as well as your bowl of squash mixture and package of wontons. wash hands! Take out 9 wonton wrappers at a time and arrange them on the wax paper. place a small amount (about a tsp) in the middle of each wrapper. dip finger in the water and trace around the edge of the wrapper. Fold into a triangle, pressing to seal the sides. Then, using more water, fold in the sides and top. Make sure they are well sealed and that no squash is coming out. Repeat for each and continue until wonton wrappers are gone (mine made just enough to fill them). As you work and finish a batch of 9, place raviolis in the freezer.

STEP 4 - Making the sauce and plating
To make the sauce, melt butter in a saucepan. (for 2 people eating, I used a 1/2 stick butter). Using medium heat, wait for butter to bubble. After a few minutes, add a few pinches of sage. Keep allowing butter to bubble until it turns golden brown, stirring frequently. Be careful not to burn it. In the end, optionally add a pinch of brown sugar and a pinch of salt.
Meanwhile, bring a pot of water with a splash of olive oil to a boil. Add ravioli and boil for a few minutes. (If frozen, boil for a few more). Place on plate, and top with browned butter and a handful of candied walnuts.