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Hazlnut squash ravioli filling

Yield: 3 Cups

Ingredients:

• 1 sm Butternut squash
• 1/2 c Hazelnuts
• 1 c Onions diced
• 1 ts Garlic minced
• 1 tb Olive oil
• 1/2 c Breadcrumbs Preheat oven to 350F. Cut squash into quarters remove seeds & place in a baking dish with
• 1/2 c water. Cover & bake till tender. Cool & then scrape out the

Instructions:

flesh & mash. Set aside. Increase oven temperature to 375F. Place hazlenuts on a cookie sheet & roast until lightly browned about 7 minutes. Let cool & then rub off their skins. Saute onion & garlic in oil until browned. Add 1 c suqash & cook for 2 minutes over medium heat. Place all ingredients in a food processor & process until smooth. Use to fill pasta dough of your choice & cook as desired. Vegetarian Gourmet Spring 1994

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