Spinach and cheese ravioli with butternut squash, cranberries and pine nuts

I know this post is a little later than promised. Brad and I have been vacationing in the Maritimes and all the seafood noshing and sightseeing got ahead of me. 

Thanksgiving dinner is one of my absolute favourite meals. I'd eat it every week if I could. This dish brings together key holiday flavours - like cranberry, squash and sage - in glorious, glistening-with-butter harmony. Did I mention it's also a PASTA dish? This recipe serves six as a main dish, or eight as a side dish. 

xx

Cut one small butternut squash in half lengthwise, then scrape out seeds. Brush cut side with melted sage brown butter (recipe here), then place the halves cut-side down on a baking sheet. Roast at 350°F for an hour. Remove from oven and allow to cool slightly. Cut the flesh away from the skin and dice into 1" cubes.

While the squash is cooking, thinly slice 1/2 small red onion and dice two yellow zucchini. Sauté the onion and zucchini in a small pan in sage butter over medium heat for a couple of minutes, until softened but still al dente. Remove the vegetables from the pan. Add 1/4 cup pine nuts to the pan and toast until starting to brown, shaking the pan frequently.

In the meantime, cook 1 kg fresh of spinach-and-cheese ravioli according to package directions (I use the brand Costco sells). 

Gently toss the pasta with the squash, zucchini, onion, pine nuts, 1/3 cup dried cranberries and 1/3 cup of melted sage butter. Serve piping hot.

Variation: For extra nutrients, add broccoli.