Butternut Squash Ravioli with Brown "Butter" Sage Sauce and Broccoli Rabe with Garlic and Lemon

Butternut Squash Ravioli with Brown "Butter" Sage Sauce

Using Earth Balance spread and soy creamer saves a lot of fat and calories without sacrificing the taste of this delicious dish!

Two 6 oz packages or One 16 oz packages of your favorite brand of squash ravioli (I used Trader Joe's Fresh Butternut Squash)

8 oz organic fresh or frozen butternut squash cut in cubes (I got mine pre-cut, but I chopped it into even smaller cubes)

3 cloves of garlic chopped

1 tsp pumkin pie spice (or  you can substitute 1 tsp cinnamon with a little grate of fresh nutmeg)

3-4 tbs extra virgin olive oil

2-3 tbs organic Earth Balance spread

2 tsp garlic herb butter (Kerry gold) - optional

6-7 fresh sage leaves chopped roughly

1-2 tbs agave syrup (can substitute real maple syrup or brown sugar)

1/2- 3/4 cup organic soy creamer (I used Trader Joe's brand)

1/2-3/4 cup Imagine Brand No-Chicken broth or vegetable broth or chicken broth

1-2 tsp  kosher salt or to taste

Fresh ground pepper to taste

*1/4 cup white wine optional

Ravioli

Prepare butternut squash ravioli by placing them in a large pot of boiling salted water and cooking them 3-4 min (they will not take too long since it is fresh pasta)

Butternut Squash 

Pre-heat oven to roast 400 degrees.

Put about 1tbs olive oil on a sheet pan and sprinkle with a little salt. place the squash cubes on top and season with pumpkin pie spice and fresh ground pepper. Drizzle the agave syrup or other sweetener on top and toss to coat evenly. Roast 20 -25 minutes until just tender.  set aside while preparing the sauce

In a saucepan on medium high heat 1-2 tbs olive oil and Earth Balance with a sprinkle of salt. When melted  add the garlic and saute about 30 seconds just to get slightly soft but not brown. Add in 3 of the chopped sage leaves and saute for a few seconds. Add in the soy creamer, broth and wine if you are using it. Add the roasted squash and the garlic herb butter. Let sauce reduce - it will take 4-5 minutes. Add in cooked butternut squash ravioli and the rest of the fresh sage leaves and toss gently to coat with sauce you can add a bit more soy creamer or broth if you want a thinner sauce.

Did you know broccoli rabe isn't actually in the broccoli family? Also called rapini, this dark leafy vegetable packs a nutritious punch. High in vitamins and minerals like folate, calcium, iron, and fiber as well as phytochemicals (thought to help prevent cancer), broccoli rabe is a great alternative to spinach or regular broccoli. It is widely used in European and Asian cuisines - particularly in Italy - but its popularity is on the rise here as well.

Quick Sauteed Broccoli Rabe with Garlic and Lemon

About 1 lb fresh broccoli rabe - cleaned

3-4 cloves garlic, chopped

Juice of one lemon

1-2 tbs. extra virgin olive oil

Salt and fresh ground pepper to taste

Chop the cleaned broccoli rabe and place in a large pot of boiling water. Cook for 10-15 minutes (this will help remove the bitterness). Drain and dry very well. Heat olive oil in a large skillet over medium heat. Add a sprinkle of salt and the chopped garlic. Saute garlic until just tender (not browned) and add broccoli rabe. Saute until tender, 3-5 minutes depending how you like your vegetables. Re-season with salt and pepper to taste. Squeeze in fresh lemon juice. Toss to coat. Add a drizzle of extra virgin olive oil before serving if desired.