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Butternut Squash Ravioli with Mushroom Walnut Sauce

by Vegan Version
(Philadelphia, PA)

Butternut Squash Ravioli with Mushroom Walnut Sauce

1 butternut squash halved and seeded or 1 pkg fresh cubed butternut squash
sea salt and ground black pepper to taste
1/2 tsp ground allspice
1/2 tsp ground nutmeg
2 tsp ground cinnamon
2 tbsp nutritional yeast
1 tbsp olive oil
50 wonton skins*
small dish of water and brush

1/4 cup Earth Balance Vegan Buttery Spread
6 oz shitake mushrooms
1/4 cup chopped walnuts
1/4 cup white wine or vegetable stock
1/4 cup fresh chopped parsley

Preheat oven to 350 degrees. Place the squash cut side up on a baking sheet. If using prepared cut squash place evenly on baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Bake squash in oven until tender. You will be able to easily pierce it with a fork, about 45-60 minutes. Scoop or place the squash in a bowl and mash until smooth. Mix in the allspice, cinnamon, nutmeg and nutritional yeast. Season with salt and pepper to taste.

To assemble the ravioli place a wonton skin on a clean, flat surface. Brush edges with water. Place about one tablespoon of filling on the wonton skin. Cover with a second wonton and press to seal. Repeat with remaining mixture until complete.

Drop the ravioli into boiling water and cook 3 to 5 minutes until tender. Remove and drain. Keep warm until sauce is complete.

To make the sauce, place Vegan Buttery Spread into a saute pan over medium heat. Add mushrooms and wine or vegetable stock and saute until tender. Stir in walnuts and season with salt and pepper to taste.

*Read ingredients carefully if using prepackaged Wonton Skins. May contain eggs.

Want more? Visit Vegan Version's blog from this Butternut Squash Ravioli with Mushroom Walnut Sauce recipe

To serve, place 5 ravioli on a plate, cover with sauce mixture and garnish with parsley.

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