Butternut Squash and Walnut Ravioli

In the winter, there's something so comforting about the flavor of butternut squash.  It's sweet, buttery, smooth, and oh so good with pretty much everything.  Last night I got a hankering (ya. I said hankering. Let's talk about it.) for butternut squash.  My roommates and I were in the midst of a Christmas season apartment cleaning frenzy, and in an effort to also clean out the refrigerator, I thought this could do double duty as a perfect vehicle for some left over walnuts and a bag of spinach that was dangerously close to un-salad worthy.  As you can see, the spinach didn't make it into the final dish.  The frenzy of cleaning supplies and "throw it out" attitude just became TO FRENZIED and the bag disappeared into the night.
Not to worry, this was absolutely delicious without the spinach (and I'm serrrrrrr looking forward to having some for lunch today!) but I do think the slightly bitter taste and touch of green would be a fantastic addition, so if you have it, add it! (am I sensing a new catch phrase?)

Butternut Squash and Walnut Ravioli
1 package cheese ravioli (about 14 oz) cooked to package instructions
3 Tbsp Olive Oil
1 onion
3 cloves garlic
1 butternut squash (about 2lbs)
1 C chicken broth
1 tsp dried basil
sprinkling of nutmeg
Chopped walnuts
Grated parmesan cheese
Salt and Pepper to taste

1) Chop onion, mince garlic,  and add to a large saute pan with olive oil. Saute over low heat until onions are translucent.

2) Cut butternut squash in half, remove seeds and string, and peel.

3) Chop into about 1 cm square cubes

4) Add squash, basil, nutmeg, salt, and pepper to pan with onions, cover, and cook about 15 minutes or until tender.

5) Add chicken broth, and bring to a simmer for an additional 10 minutes.  At this point, add spinach if you so desire, and simmer until just wilted.
6) Add ravioli to the butternut squash mixture, and toss to coat.
7) Serve garnished with chopped walnuts and parmesan cheese.

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