- 1 butternut squash, halved lengthwise and seeded (about 1 1/2 pounds)
- Cooking spray
- 1 tablespoon chopped fresh oregano
- 2 tablespoons unsalted butter, melted
- 2.5 ounces Parmesan cheese, grated and divided
- 3/8 teaspoon salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 36 wonton wrappers
- 1 large egg, lightly beaten
- 2 garlic cloves
- 1 1/2 cups fresh baby spinach
- 1/2 cup fresh basil
- 1/4 cup walnuts, toasted, chopped, and divided
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons organic vegetable broth
- 1 teaspoon fresh lemon juice
- 6 quarts water
- calories 344
- fat 15.7 g
- satfat 5.2 g
- monofat 5.8 g
- polyfat 3.5 g
- protein 11.1 g
- carbohydrate 41.8 g
- fiber 3.6 g
- cholesterol 57 mg
- iron 3 mg
- sodium 586 mg
- calcium 189 mg
How to Make It
Preheat oven to 400°.
Place squash halves, cut sides down, on a foil-lined baking sheet coated with cooking spray. Bake at 400° for 30 minutes or until tender. Cool. Scoop out pulp; discard peel. Mash pulp. Combine oregano, squash pulp, and butter in a large bowl. Stir in 2 ounces (about 1/2 cup) cheese, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Working with 1 wonton wrapper at a time (cover remaining wrappers with a damp towel to keep them from drying), spoon about 1 1/2 teaspoons squash mixture into center of each wrapper. Moisten edges of wrapper with beaten egg; bring 2 opposite corners together. Pinch edges together to seal, forming a triangle. Repeat procedure with remaining wrappers, squash mixture, and egg. Cover ravioli loosely with a towel to prevent drying.
Place garlic in a food processor, and pulse until finely chopped. Add remaining 1/2 ounce (about 2 tablespoons) cheese, remaining 1/8 teaspoon salt, remaining 1/4 teaspoon pepper, spinach, basil, and 2 tablespoons walnuts. With processor on, slowly pour oil, broth, and juice through food chute. Process until well blended. Place pesto in a large bowl.
Bring 6 quarts water to a boil in a large Dutch oven. Add half of ravioli; cook 3 minutes or until thoroughly cooked. Remove ravioli with a slotted spoon. Repeat procedure with remaining ravioli. Add ravioli to pesto; toss gently to coat. Arrange 6 ravioli on each of 6 plates; sprinkle each serving with 1 teaspoon walnuts.
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.