I LOVE inexpensive easy meals and this recipe fits the bill!
Butternut squash is so versatile and my grocery store had it for 99 cents a pound this week! Needless to say I stocked up and am making my way through it.
The great thing about pumpkins and winter squashes like butternut, acorn and kabocha is that they keep for a long time when they are stored in a cool dry place. They can, of course, be frozen but for this recipe I am using it fresh.
You can still get a jump up on your meal prep by peeling and cubing it several days in advance and just keeping it in the refrigerator. If you want to take the REALLY easy way out and enjoy this quick delicious recipe, check the produce section of your grocery store and they may even have the squash already peeled and cubed for you – a time saver yes, but I have to say the price they charge to do this for me isn’t usually worth it – but then again … every now and again you find it on clearance too. It pays to check!
- 2 cups diced butternut squash (1/2″ pieces) (about 1/2 of a medium size squash)
- 2 Tbls olive oil
- 1/2 tsp Kosher salt
- 1/4 tsp black pepper
- 2 minced garlic cloves
- 1 Tbls fresh thyme leaves or 1 tsp dried thyme
- 1 (9 oz.) package refrigerated cheese ravioli (like Buitoni)
- 1/4 cup fresh grated Parmesan cheese (about 1 oz.)
- 2 Tbls butter (optional)
- Heat oil over medium heat in a large (10-12″) skillet. Add the butternut squash and season with salt and pepper. Cover and cook for 8 minutes stirring occasionally.
- Remove cover and add the fresh thyme and garlic, stirring every now and again until the squash is tender and lightly brown, 3-4 minutes.
- While this is happening go ahead and cook the ravioli as directed on the package. Drain and add to the skillet along with the butter. Toss to melt the butter and coat the squash and ravioli.
- Top with fresh grated parm and garnish with fresh thyme.
Never worry about what's for dinner again. I've got you covered with the meal plans in the Once a Week Cooking Club. Cook once, eat all week.
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