FOFF Butternut Squash Ravioli and Balsamic Sauce

by Joanne on July 5, 2012

The title of this post is a lie.  I didn’t make ravioli as suggested in Carla Vavala’s recipe on page 41 of her book Fusion of Food and Friends. I used the same recipe but instead of ravioli, I stuffed portabella mushrooms with the squash filling.  A pat on the back for me!

FOFF Butternut squash with balsamic7

  • 1 medium sized Butternut Squash cooked in the microwave for 8 minutes or until done *depending on your oven’s power. *In Carla’s recipe, she used 1 bag of squash ravioli or cheese if preferred.  But don’t use the ravioli if you are going to stuff mushrooms.
  • 1 pint mushrooms, peeled, cleaned – gills and stems removed.
  • 6 TBS unsalted butter (I used olive oil)
  • 3 TBS balsamic vinegar
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/2 TBS fresh chopped sage

Carla’s recipe for ravioli:  Cook pasta as directed. Drain and place in serving dish.  Heat the butter in a skillet then add the vinegar, salt, pepper.  Drizzle over pasta and top with sage.

Joanne’s recipe for stuffing the mushrooms:  Preheat oven to 375 F.  Line a pan with foil.

Remove the cooled “meat” of the squash and discard the skin.  Mash the squash and fill each of the mushroom caps.  Place in the lined foil pan.

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Mix the oil, vinegar, salt, pepper, and sage and drizzle over the mushrooms.  *I did not heat it in a pan as Carla did to make a pasta sauce. Bake for 20 minutes.

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Gluten free.  Low fat. Delish!

FOFF Butternut squash with balsamic1

Appetizer or light meal. You pick. Either way, it’s a winner.

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  • At 2012.07.05 12:19, Alison said:

    It’s nice to see some new squash recipes out already. Usually they come on full-force around Sept. I’m still in berry mode here though 🙂

    • At 2012.07.06 03:30, Choc Chip Uru said:

      I am SO patting you on the back my friend and while I can’t stuff mushrooms because I hate them :P, capsicums here I come 😀
      Love it!

      Choc Chip Uru

      • At 2012.07.06 13:11, Mary @ Fit and Fed said:

        You sure health-ified that between the mushrooms for ravioli and the portobellos for ravioli. Good job! I’m sure the squash-sage combo was a good one. I have a bag of sweet potatoes in the fridge that I’d better do something with– something like this would be a good idea. I agree with Alison that it’s hard to think about squashes and sweet potatoes at the beginning of berry season.

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