Butternut Squash 2 Ways – Browned Butter Butternut Squash Ravioli with Sage & Butternut Squash Tartlets

October 26, 2020

Author: KatieChin

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Hey Cooped Up Cooking with Katie & Becca Fans!  Here are the recipes from today’s show!!

Browned Butter Butternut Squash Ravioli with Sage


  • 1 cup (450 g) mashed, cooked butternut squash
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 1 pinch cayenne pepper
  • 1/2 cup (112 G) mascarpone cheese
  • 1 egg yolk
  • 1/3 cup (50 g) grated Parmesan cheese
  • 1 package round dumpling wrappers
  • Brown Butter Sauce:
  •  one 8 ounce (225 g) stick unsalted butter
  • 2 tablespoons fresh sage, minced
  • 1/2 cup (125 ml) heavy whipping cream
  • 1/2 cup (125 ml) chicken stock
  • 1/2 teaspoon freshly squeezed lemon juice
  • 4 Tablespoons freshly grated parmesan please more for garnish
  • Salt and freshly ground black pepper to taste
  • 3-4 extra fresh sage leaves for garnish


Make the raviolis:  In a medium bowl, combine the mashed butternut squash, salt, black pepper, and cayenne pepper until blended.  Stir in the mascarpone cheese, egg yolk, and Parmesan cheese.  Mix until the filling is smoothly combined.

Place a dumpling wrapper onto a cutting board.  Wet the tip of a finger in water, and run it all along the outer edge of the wonton skin to moisten. Place about 1 teaspoon of filling in the center of the wonton. Fold the wonton in half to make a half-moon shape, and press the edges to seal. Repeat with the remaining dumpling wrappers.  Cover with a damp paper towel.

Bring a large of water to a boil.

While water is coming a boil, make the sauce:  Melt the butter in a large skillet over medium heat.  Swirl to coat. Cook for 3-4 minutes until butter turns golden brown and brown specks appear at the bottom of the pan, stirring continuously (being careful not to burn). Allow to cool for two minutes.   Slowly pour the chicken broth whisking frequently until combined.  Whisk in the cream.  Add the lemon juice and parmesan cheese, whisking until completely combined. Add salt and pepper to taste.

Drop the reserve raviolis into the boiling water, a few at a time, and cook until they float to the top, about 2-3 minutes. Drain the raviolis, and transfer them to the skillet and toss until they are evenly coated with sauce.

Garnish with sage leaves and more Parmesan cheese.

Butternut Squash Tartlets


  • 1 cup mashed, cooked butternut squash
  • 1/4 teaspoon salt
  • Pinch black pepper
  • 1 clove garlic
  • 2 tablespoons heavy whipping cream
  • 1 teaspoon chopped fresh sage leaves
  • 2 packages (1.9 oz each) frozen mini filo shells, 30 shells thawed
  • 1/2 cup finely grated Parmesan cheese
  • Fresh sage leaves for garnish


Heat oven to 325 degrees (F).
In a food processor, place the garlic, butternut squash, salt, pepper, heavy whipping cream and chopped sage.  Puree until smooth.
Line cookie sheet or half-sheet pan with foil. Spoon about 1 rounded teaspoonful butternut squash mixture into each filo shell. Place on cookie sheet. Sprinkle with cheese.
Bake 7 to 9 minutes or until edges are golden brown. Immediately remove to cooling rack. Garnish with sage leaves and pepper. Serve warm.