Ingredients:

• Butternut Squash 1
• Salt ½ tsp
• Black Pepper ½ tsp
• Nutmeg ground ½ tsp
• Ginger ground ½ tsp Sugar 1 tsp

Method:

• Cut in half lengthwise, remove seeds, reserve for toasting.
• Turn inside down and place on ½ sheet pan.
• Bake at 350 degrees for 1hour.
• Remove from oven let rest skin side up for ½ hour to cool.
• Scoop out pulp from outer skin.
• In food processor, puree.
• Combine seasonings, add.
• Combine 1 pt with 1 lb of cheese filling, reserve remaining puree (approximately 1 ½ c) for ravioli roasted garlic sauce.

Yield: 2 lbs