About This Recipe
There's something deeply comforting about a bowl of pasta wrapped around sweet roasted butternut squash — the kind of dish that makes a cold Canadian evening feel like a warm hug. Fresh pasta carries the squash filling, then gets tossed in nutty brown butter and scattered with toasted pecans and dried cranberries for crunch and brightness.
Canadian home cooks lean into this dish every autumn because it celebrates the season's harvest without fuss. The squash roasts while you prep the pasta, so dinner practically makes itself. Once you taste how the sweet filling meets the salty brown butter, you'll be making it on repeat.
Tips for the Best Butternut Squash Ravioli
Rôissez la courge jusqu'à ce qu'elle soit tendre à la fourchette et légèrement caramélisée — c'est là que réside toute la douceur. Quand vous la réduisez en purée pour la garniture, laissez quelques petits morceaux pour que la texture reste intéressante. Mélangez les pâtes cuites dans le beurre noisette hors du feu pour éviter qu'il ne brûle, et ajoutez l'eau de cuisson des pâtes petit à petit jusqu'à ce que tout s'enrobe bien.
What to Serve With It
Serve this straight from the pan with a big wedge of crusty sourdough to soak up every last drop of brown butter. A simple green salad dressed with apple cider vinegar and a handful of arugula cuts through the richness nicely. For a cozy winter spread, pair it with roasted carrots or a roasted Brussels sprout salad.
Storage & Reheating
Leftover filled pasta keeps in the fridge for up to three days in an airtight container. Reheat gently in a skillet with a splash of water or broth over medium-low heat — high heat will toughen the pasta. You can also freeze cooked ravioli on a baking sheet first, then transfer to a bag for up to three months.
