Butternut Squash Ravioli with Acorn Squash

All credit goes to Chef Hubby who whipped this up for dinner. It’s easy to make and so savory. The flavor profiles remind me of a butternut squash ravioli I’ve had in a 5-star restaurant in Phoenix, minus the 5-star prices.


  • Pasta Prima All Natural Ravioli – Butternut Squash
  • Acorn Squash
  • Spinach
  • Olive Oil, Almond Oil and Walnut Oil
  • Spices: Salt, Crushed Red Pepper, Nutmeg, Ginger, Anise and All Spice


  1. Soften the Acorn Squash by putting it in the microwave for 8 minutes (high).
  2. Peel the squash, remove the membrane (where the seeds are) and dice it.
  3. Season the squash with your spices. Go light on the All Spice.
  4. Make the ravioli according to the package’s instructions. Do not fully cook them.
  5. Combine Olive Oil with the Almond and Walnut Oils. Walnut Oil is actually Grape Seed Oil infused with walnut. Use mostly olive oil and the other two for taste.
  6. Sautee the acorn squash in the oil blend. Add the Spinach to return some of the moisture that was lost when microwaving the squash.
  7. Add the ravioli until it is slightly crispy.
  8. Season again with salt and peper and little more walnut oil. Or, hold the salt, if Parmesan cheese is available.



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