Butternut Squash Ravioli Filling with Garam Masala and Thyme Recipe

Butternut Squash Ravioli Filling with Garam Masala and Thyme Recipe

  • 1 butternut squash, halved and seeded
  • 2 tablespoons extra-virgin olive oil, or to taste
  • 2 teaspoons dried thyme
  • salt and ground black pepper to taste
  • 2 tablespoons butter
  • 1/3 cup diced yellow onion
  • 1 large clove garlic, diced
  • 3 tablespoons plain yogurt
  • 1 teaspoon garam masala
  • 1/2 teaspoon ground nutmeg
  • 2 tablespoons milk, or to taste
  • 1/4 cup grated Romano cheese
  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Place butternut squash halves on a baking sheet. Drizzle olive oil over squash. Season with thyme, salt, and pepper.
  3. Bake in the preheated oven, turning once, until squash feels soft when pierced with a fork, about 1 hour. Cool until easily handled.
  4. Melt butter in a large skillet over medium heat. Cook and stir onion until translucent, about 5 minutes. Add garlic; cook and stir until fragrant, about 1 minute.
  5. Scoop flesh of the squash into a food processor; add onion-garlic mixture, yogurt, garam masala, and nutmeg. Blend until smooth, adding milk to loosen slightly. Pulse in Romano cheese.
  6. Refrigerate squash filling until set, about 30 minutes.
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