Cheese Ravioli with Butternut Squash

WOW! It's almost 2012 and I still haven't seen any snow stick to the ground this winter. Today, on New Year's Eve, it's almost 50 degrees! Unbelievable!! Definitely still feels like fall...

With that mindset, I made this really fast and delicious Cheese Ravioli with Butternut Squash. It reminded me of fall with it's smooth and toasty flavors and was simple enough to be made for a quick lunch. Hurry! Make this before it starts feeling like winter again! :)



Cheese Ravioli with Butternut Squash

Serves 4

2 Tbsp olive oil
1/2 medium butternut squash (about 1 lb), peeled and cut into 1/2-in. pieces
Kosher salt and pepper
2 cloves garlic, thinly sliced
1 Tbsp small fresh thyme sprigs
1 16-oz pkg cheese ravioli (fresh or frozen) - I prefer fresh goat-cheese ravioli
1/4 cup grated Parmesan

Heat the oil in a large nonstick skillet over medium heat. Add the squash, season
with 1/2 tsp salt and 1/4 tsp pepper and cook, covered, stirring occasionally, for 8 minutes. Add the garlic and thyme and cook, uncovered, tossing occasionally, until the squash is tender and beginning to brown, 2 to 3 minutes more.

Meanwhile, cook the ravioli according to package directions. Transfer the ravioli to plates, top with the squash mixture and sprinkle with the Parmesan.