Pasta Filling: Butternut Squash, Maple and Brown Sugar

Serve with a Brown Butter Sauce, Brown Butter with Sage Sauce or Marinara Sauce.

1 recipe Ravioli, Pierogi or Tortellini Pasta Dough

For the filling:
1½ lb butternut squash, halved and seeded
2 Tbsp. brown sugar
1/8 tsp. ground cinnamon
¼ cup maple syrup
1 cup ricotta cheese
¼ cup Parmesan cheese, grated
2 Tbsp. parsley, chopped
sea salt
pepper, freshly cracked

Preheat oven to 400°F (200°C). Grease a baking sheet.

Place squash, cut sides down, on the baking sheet.

Bake for 1 hour.

Remove and cool completely. Scoop out squash into a bowl. Mash well.

Mix filling:  Combine squash and remaining ingredients in a bowl.  Mix thoroughly, then cover and chill until ready to use.

Fill and cook pasta according to dough instructions. Toss with desired sauce and serve.

Makes 4 servings.