Butternut Squash w/ Brown Butter and Sage


  • 9 oz Butternut Squash Ravioli
  • 1/2 cup Fresh Spinach
  • 1/4 Cup Almonds or Walnuts
  • 5 tbsp Butter, unsalted
  • 2 tbsp Sage, fresh, and 2 fully leaves
  • 2 Cloves Garlic, Minced
  • 2 TBSP Parmesan Cheese
  • Salt and Pepper to taste


Bring a large saucepan of water to a boil (about 6 cups). Once boiling add in your raviolis and cook until tender. Follow instructions of ravioli packaging as they can differ on size. Once cooked, reserve 1/4 of the water and drain the raviolis in a colander, set aside.

Mince your garlic and chop your nuts (almonds or walnuts), set aside.

Add the butter to a large skillet and melt it over low to medium heat, continue stirring. When butter becomes bubbly/sizzle (about 2-3 minutes) and in your garlic and chopped nuts. Stir until everything is browned, about 3-5 minutes. Reduce heat to simmer and add in the sage.

Once that is all mixed together, add in your spinach and the 1/4 cup reserved water. Spinach should be wilted, add salt and pepper. (About 2 tsp of each)

Add in your cooked raviolis. (At this point all ingredients should be together in the large skillets.) Mix and add your parmesan cheese. Taste, and add salt/pepper to your liking.

When serving garnish with parmesan and sage.

Enjoy 🙂

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