Butternut Squash Ravioli Filling with Garam Masala and Thyme

Just made this up today....love it! A warm, satisfying, not over the top with spices, filling, perfect for ravioli. Garnish ravioli with green onions. This is my first time posting on here. Please enjoy!

• Preparation Time: 20 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 20 mins
• Calories: 279 Calories

Ingredients

• ½ teaspoon ground nutmeg
• 2 tablespoons butter
• salt and ground black pepper to taste
• 2 teaspoons dried thyme
• 1 teaspoon garam masala
• ¼ cup grated Romano cheese
• 3 tablespoons plain yogurt
• 1 butternut squash, halved and seeded
• 2 tablespoons milk, or to taste
• 2 tablespoons extra-virgin olive oil, or to taste
• 1 large clove garlic, diced
• ⅓ cup diced yellow onion

Recipe Instructions

Step 1

Preheat oven to 375 degrees F (190 degrees C).

Step 2

Place butternut squash halves on a baking sheet. Drizzle olive oil over squash. Season with thyme, salt, and pepper.

Step 3

Bake in the preheated oven, turning once, until squash feels soft when pierced with a fork, about 1 hour. Cool until easily handled.

Step 4

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.

Step 5

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.

Step 6

Refrigerate squash filling until set, about 30 minutes.