Roasted butternut squash, brown butter, crispy sage, parmesan, and the most delicious maple rosemary California walnuts. It’s the perfect combination of sweet and savory, and so easy to make!
2 cups fresh butternut squash, peeled and diced into ½-inch cubes
1 Tbsp olive oil
½ tsp kosher salt
¼ tsp black pepper
¼ tsp ground cinnamon
1 tsp fresh thyme leaves (optional)
1 tsp olive oil
1 cup California walnuts, roughly chopped
1 Tbsp pure maple syrup
1 Tbsp fresh rosemary, finely chopped
¼ tsp kosher salt
8 cups water, salted
20 oz refridgerated butternut squash ravioli
5 Tbsp unsalted butter
8–10 fresh sage leaves
2 garlic cloves, minced
⅓ cup Parmesan cheese, freshly grated
1 tsp fresh lemon zest
¼ tsp black pepper, freshly cracked
¼ flaky sea salt
Preheat the oven to 425°F. Toss the diced butternut squash with olive oil, salt, pepper, cinnamon, and thyme, if using. Spread evenly on a baking sheet and roast for 20–25 minutes, flipping halfway through, until tender and lightly caramelized.
Meanwhile, heat 1 teaspoon olive oil in a skillet over medium-low heat. Add the California walnuts and toast for 2–3 minutes, stirring frequently.
Add the maple syrup, rosemary, and salt to the walnuts. Stir for another 1–2 minutes until evenly coated. Transfer to parchment paper and spread out to cool.
Bring 8 cups of salted water to a gentle boil. Cook the refrigerated ravioli according to package instructions, usually 3–5 minutes. Reserve 1/2 cup of pasta water before draining.
Melt butter in a large skillet over medium heat. Add fresh sage leaves and cook for approximately 2–4 minutes, swirling occasionally, until the butter develops golden-brown flecks and a nutty aroma. Remove the crispy sage and set aside.
Reduce heat to low and add minced garlic to the brown butter. Cook for 20–30 seconds until fragrant.
Add the cooked ravioli to the skillet and gently toss to coat in the brown butter sauce. Add reserved pasta water as needed.
Turn off the heat and add Parmesan, lemon zest, and black pepper.
Transfer the ravioli to a serving platter or individual bowls. Top with roasted butternut squash, maple rosemary walnuts, crispy sage, freshly grated parmesan, and flaky sea salt.
Serve immediately and enjoy!
Crispy pan-fried gnocchi is tossed in a creamy kale and walnut sauce, then topped with toasted California walnuts for a crunchy, flavor-packed finish.
The perfect late summer to early creamy fall soup with sweet corn and walnuts.
A bright, summery pasta salad packed with peak-season vegetables and tossed in a creamy homemade walnut basil pesto.
