1 lg. butternut squash, peeled and cubed (1”)

1 pk. (20 oz.) goat cheese ravioli

½ c. pepitas

3-4 T. butter

¼ c. olive oil

grated parmesan

salt, pepper, granulated garlic

1. Heat oven to 400°F.
2. Peel and dice butternut squash and toss in olive oil.
3. Spread squash on a large baking sheet and sprinkle liberally with salt, pepper, and granulated garlic.
4. Roast squash for 40 minutes, tossing/stirring after 20 minutes.
5. While squash is roasting, toast pepitas in a dry skillet heated to low/medium-low. Stir frequently. When seeds begin popping, remove from skillet to cool.
6. Cook ravioli according to package directions.
7. Brown butter in a skillet over low/medium-low heat. Set aside.
8. Drain pasta, toss with browned butter, roasted squash, and toasted pepitas.
9. Sprinkle with parmesan cheese prior to serving.