Delicata Squash Ravioli with Brown Butter
Serves: serves 6
  • 2 small delicata squash (or butternut, or both), halved with seeds scooped out
  • 1 large shallot, peeled and quartered
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 1 cup pecans
  • ⅛ cup confectioners sugar
  • 2 tablespoons maple syrup
  • Salt to taste
  • Cayenne or Aleppo pepper to taste
  • Scant tablespoon water
  • 1 pound fresh pasta sheets (or package of wonton wrappers)
  • 8-12 tablespoons butter
  • 6 fresh sage leaves

  1. Preheat oven to 400 degrees.
  2. Place the squash and shallots on a roasting pan and drizzle with olive oil. Season with salt and pepper and roast for about 20 minutes until soft. When cooled a bit, scoop out the flesh and puree in a food processor until smooth. Set puree aside.
  3. To make the candied pecans, mix the nuts, confectioners sugar, maple syrup, salt, pepper and a bit of water in a bowl. Mix until all the sugar is dissolved. Spread the mixture onto a baking sheet and bake for about 10 minutes, until nuts are browned and sticky. Remove from oven and allow to cool. Roughly chop about ½ cup of the pecans. (The remaining pecans are for snacking, I promise they will be gone within a day.)
  4. On a floured surface, roll out the pasta dough into long pieces and cut into 4-inch (approx) squares. If using wonton wrappers, lay 6 or so of them out in a row. Drop a heaping teaspoon of squash puree on each square. Paint two edges with water and fold over into a triangle, pressing out any air and sealing well. Continue until all the filling is used. Trim the edges and place on a well floured pan, cover well with plastic wrap and place in the freezer for at least an hour, or until ready to use.
  5. Bring a pot of salted water to a boil, add the frozen ravioli and simmer gently until they float up to the surface, it won't take long for them to cook.
  6. While the pasta is cooking, melt the butter in a small saucepan over medium heat. When just melted, add the whole sage leaves and continue cooking, allowing the butter to brown and the leaves to soften a bit. Remove from heat.
  7. With a slotted spoon, gently remove the ravioli and plate, top with browned butter, sage leaves and sprinkle with candied pecans.
Recipe by Seasons in Vermont at