It’s that time of year again – the air is crisp, the leaves are changing, and the cozy scent of spices fills the kitchen. As I stand in my kitchen, rolling out paper-thin wonton wrappers and carefully stuffing them with the most divine butternut squash filling, I can’t help but feel the nostalgia of Thanksgivings past. This Thanksgiving Butternut Squash Ravioli with Brown Butter and Pecans has become a cherished tradition in our household, a dish that brings the family together and leaves everyone feeling warm, satisfied, and eager for seconds.
Why This Thanksgiving Butternut Squash Ravioli with Brown Butter and Pecans Recipe Will Become Your Go-To
The Secret Behind Perfect Thanksgiving Butternut Squash Ravioli with Brown Butter and Pecans
What makes this Thanksgiving Butternut Squash Ravioli with Brown Butter and Pecans so special is the perfect balance of flavors and textures. The tender, slightly sweet butternut squash filling is the star of the show, complemented by the earthy sage, the crunch of toasted pecans, and the rich, nutty brown butter sauce. The wonton wrappers provide a delicate, al dente texture that contrasts beautifully with the creamy filling. It’s a truly indulgent and comforting dish that’s sure to impress your guests and have them coming back for more.
Essential Ingredients You’ll Need
At the heart of this Thanksgiving Butternut Squash Ravioli with Brown Butter and Pecans recipe are a few key ingredients:
- 2 cups butternut squash, peeled and cubed: The sweet, velvety butternut squash is the foundation of this dish, providing a delicious and nutritious filling.
- 1 tablespoon olive oil: This helps to roast the butternut squash to perfection, bringing out its natural sweetness.
- 1 teaspoon ground sage: The warm, herbaceous flavor of sage complements the butternut squash beautifully, adding depth and complexity to the filling.
- 1/2 teaspoon salt and 1/4 teaspoon black pepper: These simple seasonings help to balance the flavors and bring out the best in the other ingredients.
- 1 (12 oz) package wonton wrappers: These delicate wrappers create the perfect ravioli-like texture, encasing the flavorful butternut squash filling.
- 6 tablespoons unsalted butter: The brown butter sauce is the crowning glory of this dish, adding a rich, nutty flavor that ties everything together.
- 1/2 cup chopped pecans: Toasted pecans provide a wonderful crunch and add a natural sweetness that complements the butternut squash.
- 2 tablespoons chopped fresh parsley: The fresh parsley adds a bright, herbaceous note that helps to cut through the richness of the dish.
Step-by-Step Thanksgiving Butternut Squash Ravioli with Brown Butter and Pecans Instructions
Preparing Your Thanksgiving Butternut Squash Ravioli with Brown Butter and Pecans
Preparing this Thanksgiving Butternut Squash Ravioli with Brown Butter and Pecans is a labor of love, but the end result is so worth it. With a prep time of 30 minutes and a cook time of 30 minutes, you can have this delicious dish on the table in just 60 minutes. You’ll need a large baking sheet, a saucepan, and a large pot of boiling water to bring this recipe to life.
1- Begin by preheating your oven to 400°F. Toss the 2 cups of cubed butternut squash with 1 tablespoon of olive oil, 1 teaspoon of ground sage, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper on the large baking sheet. Roast the squash for 20-25 minutes, or until it’s tender and caramelized.
2- While the butternut squash is roasting, set a large pot of salted water to boil on the stovetop. Once the water is at a rolling boil, you’ll be ready to start assembling the ravioli.
3- In a food processor, blend the roasted butternut squash until it’s smooth and creamy. Taste and adjust the seasoning if needed.
4- Lay the wonton wrappers out on a clean surface and place a heaping teaspoon of the butternut squash filling in the center of each one. Lightly wet the edges with water and fold the wrappers in half, pressing firmly to seal.
5- Carefully drop the ravioli into the boiling water and cook for 2-3 minutes, or until they float to the surface.
6- While the ravioli are cooking, melt the 6 tablespoons of unsalted butter in a saucepan over medium heat. Continue cooking, swirling the pan occasionally, until the butter turns a deep golden brown and has a nutty aroma.
Pro Tips for Success
- Don’t be afraid to add a little extra sage or seasoning to the butternut squash filling if you want to amp up the flavor.
- To ensure your ravioli don’t stick together, make sure to keep the wonton wrappers lightly floured and work in small batches when boiling.
- Keep a close eye on the brown butter sauce – it can go from perfectly toasted to burnt in a matter of seconds, so be vigilant.
- For a fun presentation, try garnishing the ravioli with a sprinkle of chopped pecans and fresh parsley just before serving.
Serving and Storing Your Thanksgiving Butternut Squash Ravioli with Brown Butter and Pecans
Perfect Pairings for Thanksgiving Butternut Squash Ravioli with Brown Butter and Pecans
This Thanksgiving Butternut Squash Ravioli with Brown Butter and Pecans is the perfect centerpiece for your holiday table, serving 4 people. To round out the meal, consider serving it alongside a crisp green salad with a light vinaigrette, roasted brussels sprouts, or a crusty loaf of bread. For beverages, a dry white wine or a festive autumn-inspired cocktail like an apple cider mimosa would complement the dish beautifully.
Storage and Make-Ahead Tips
Leftovers of this Thanksgiving Butternut Squash Ravioli with Brown Butter and Pecans can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply place the ravioli in a skillet with a bit of the brown butter sauce and gently warm over medium heat until heated through.
For make-ahead convenience, you can assemble the ravioli in advance and store them in a single layer on a baking sheet in the freezer until firm, then transfer them to an airtight container or resealable bag. They’ll keep in the freezer for up to 3 months. When ready to serve, simply drop the frozen ravioli directly into the boiling water and cook for an additional 1-2 minutes.
Variations and Dietary Adaptations for Thanksgiving Butternut Squash Ravioli with Brown Butter and Pecans
Creative Thanksgiving Butternut Squash Ravioli with Brown Butter and Pecans Variations
If you’re feeling adventurous, there are plenty of ways to put your own spin on this Thanksgiving Butternut Squash Ravioli with Brown Butter and Pecans recipe:
- Try substituting the butternut squash with roasted sweet potato or pumpkin for a different flavor profile.
- Experiment with various herbs, like thyme or rosemary, to complement the butternut squash.
- Add a sprinkle of grated Parmesan cheese or a drizzle of balsamic glaze to the finished dish for an extra layer of flavor.
- Swap out the pecans for walnuts or hazelnuts for a different texture and taste.
Making Thanksgiving Butternut Squash Ravioli with Brown Butter and Pecans Diet-Friendly
For those with dietary restrictions, this Thanksgiving Butternut Squash Ravioli with Brown Butter and Pecans can be easily adapted:
- To make it gluten-free, use gluten-free wonton wrappers or sheets of fresh pasta.
- For a vegan version, substitute the butter with a plant-based alternative, like olive oil or vegan butter, and omit the pecans.
- To reduce the carbs, serve the butternut squash filling in a hollowed-out roasted acorn squash or butternut squash half instead of using wonton wrappers.
Frequently Asked Questions
Q: Can I use a different type of squash instead of butternut squash?
A: Absolutely! You can substitute the butternut squash with other types of winter squash, like acorn, delicata, or kabocha, in this recipe.
Q: How long does it take to make the Thanksgiving Butternut Squash Ravioli with Brown Butter and Pecans?
A: The total time for this recipe is 60 minutes, with 30 minutes of prep time and 30 minutes of cook time.
Q: Can I make the Thanksgiving Butternut Squash Ravioli with Brown Butter and Pecans ahead of time?
A: Yes, you can assemble the ravioli in advance and freeze them for up to 3 months. When ready to serve, simply drop the frozen ravioli directly into the boiling water.
Q: How many servings does this Thanksgiving Butternut Squash Ravioli with Brown Butter and Pecans recipe make?
A: This recipe serves 4 people.
Q: What if the ravioli start to fall apart while boiling?
A: To prevent the ravioli from falling apart, make sure to seal the edges tightly and handle them gently when transferring to the boiling water. If a few do start to come undone, simply scoop them out with a slotted spoon.
Thanksgiving Butternut Squash Ravioli with Brown Butter and Pecans
- Total Time: 60
- Yield: 4 servings
- Diet: Vegetarian
Description
Indulge in the flavors of fall with this mouthwatering Thanksgiving Butternut Squash Ravioli smothered in a rich brown butter sauce and topped with crunchy pecans. A delightful autumnal dish that’s perfect for your holiday table.
Ingredients
– 2 cups butternut squash, peeled and cubed
– 1 tablespoon olive oil
– 1 teaspoon ground sage
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 (12 oz) package wonton wrappers
– 6 tablespoons unsalted butter
– 1/2 cup chopped pecans
– 2 tablespoons chopped fresh parsley
Instructions
1. Preheat oven to 400°F. Toss the butternut squash cubes with olive oil, sage, salt, and pepper. Roast for 25-30 minutes until very tender.
2. Transfer the roasted squash to a food processor and blend until smooth.
3. Place a wonton wrapper on a clean surface. Spoon about 1 tablespoon of the butternut squash filling into the center. Wet the edges of the wrapper with water, then fold the wrapper in half to form a half-moon shape. Press the edges to seal.
4. Bring a large pot of salted water to a boil. Carefully add the ravioli and cook for 2-3 minutes until they float to the top.
5. Meanwhile, in a large skillet, melt the butter over medium heat. Cook, swirling the pan occasionally, until the butter begins to brown and smell nutty, about 5 minutes.
6. Remove the cooked ravioli with a slotted spoon and add them to the browned butter. Gently toss to coat.
7. Serve the Thanksgiving Butternut Squash Ravioli with the browned butter sauce, toasted pecans, and fresh parsley.
Notes
For the best texture, be sure not to overcrowd the pot when boiling the ravioli. Cook them in batches if needed. The brown butter sauce can be made in advance and reheated before serving.
- Prep Time: 30
- Cook Time: 30
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Conclusion
This Thanksgiving Butternut Squash Ravioli with Brown Butter and Pecans is a truly special dish that’s sure to become a new family favorite. The perfect balance of sweet, savory, and indulgent flavors will have your guests raving, and the cozy, comforting vibes will have everyone feeling right at home. So don’t hesitate – gather your ingredients, put on your apron, and get ready to create a Thanksgiving masterpiece that will have them coming back for seconds (and maybe thirds!). And don’t forget to share your creations with me – I’d love to see how your Thanksgiving Butternut Squash Ravioli with Brown Butter and Pecans turned out!
