Grumpa is a notoriously picky eater. No cheese (unless it’s on pizza), no casseroles (you never know what’s in it), no “weird” veggies like asparagus, and definitely no squash!

So when he’s gone, I get to eat whatever I want–like butternut squash ravioli!

There is something deliciously decadent about this butternut squash ravioli dish. It’s gotta be healthy though, right? It’s bursting with nutrient-dense butternut squash and omega-3 rich walnuts. The butter and brown sugar makes the recipe below seems a little “bad-girl,” but only if you’re Grumpa and have a McDonald’s sausage mcmuffin and Coke every day for breakfast. Besides, I could have added twice the butter. Instead I made it “healthier” by making up the difference in extra virgin olive oil.

Try this super easy recipe with a salad and glass of Chardonnay. I promise you’ll feel amazingly accomplished and special.

If  you’re super ambitious you could make your own homemade ravioli. I don’t have time for that nonsense now that I’m a college student and all.

Jen’s BSR with Sugared Walnuts

Ingredients:

• 1 Package Rana butternut squash ravioli or your favorite brand.
• 2 Tablespoons butter
• 2 Tablespoon extra virgin olive oil
• 1/4 Cup brown sugar
• 1/3 Cup walnuts (chopped or whole your preference)
• Healthy pinch of dried Thyme
• Freshly ground course sea salt
• Small handful of dried cranberries (If you have them. When the kids moved out they took mine, so I had to do without.)

Instructions:

1. Make your ravioli, drain, and set aside.
2. In your dried ravioli pan, melt your butter and olive oil. Let it get a little brown.
3. Stir in your brown sugar and let it begin to melt.
4. Add the walnuts and stir to coat with the butter/evoo/brown sugar mixture.
5. Gently toss in your cooked ravioli
6. Sprinkle with Thyme, sea salt, and dried cranberries.
7. Eat and enjoy!