Roasted Butternut Squash With Blue Cheese, Walnuts And Truffles In A Brown Butter Sauce

1. 1

   Roast butternut squash with rosemary sprigs until tender.

2. 2

   Scrape cooked squash into medium mixing bowl. Crumble in blue cheese. (I don't use pre-crumbled cheese because it usually has a coating on it to keep it from clumping)

3. 3

   Create raviolis using pasta sheets or wontons. When using wontons, I use 1 sheet and fold on the diagonal. When using fresh pasta, I create 3 inch round raviolis, Press well to seal.

4. 4

   Put salted water in large pot and bring to boil. Cook raviolis for 4 minutes (or until al dente) in batches. Drain and place on warmed serving platter. Reserve 1/2 cup of pasta water.

5. 5

   In large saute pan, melt butter over medium heat. Slowly allow butter to brown. Remove from heat, add salsa tartufi and torn sage leaves.

6. 6

   Add 1/4 to 1/2 cup of pasta water to butter sauce, stir to incorporate all flavors, add all pasta to warm through.

7. 7

   Ladle onto warmed platter. Toss toasted walnuts on top. Drizzle balsamic reduction sparingly. Top with a few large shaving curls of parmesean.

8. 8

   I do not call for salt in this recipe because there is a lot of natural salt in the blue cheese, the salsa turtufi and the salted pasta water, plus the parmesean...but you can salt the squash and if you are substituting the mushrooms for the salsa tartufi, then do season those.

* Per serving · 4 servings · Values may vary.