Roasted Butternut Squash and Caramelized Onion Ravioli

I've already told you five times how excited I am for Fall. For these flavors. While I don't love cold weather, I appreciate the cravings for richer, heartier dishes that accompany it. This ain't no summer dish. Butternut squash, caramelized onions, cheesy spinach ravioli, toasted walnuts and pepitas, and all that freshly shaven Parmesan cheese. Light, no. Filling and fantastic, yes.

Pasta stresses me out (almost as much as baking cakes-more on that later). It's an issue of timing. I have difficulty reaching "al dente" at the same moment that my sauce is finished and the sides are served. This dish is tricky because you have several components to time together. But don't fret- if I can figure it out so can you! Make sure to toast the nuts and pepitas (this can be done on the stove in a dry skillet over medium low heat). It really deepens the flavors of the dish.

INGREDIENTS
1 butternut squash, cubed (about 3 cups)
2 large yellow onions, thinly sliced
1/4 cup pepitas, toasted
1/4 cup walnuts (or pine nuts), toasted
3/4 cup Parmesan, freshly grated
16-22 oz. whole wheat ravioli (can use fresh or frozen- I used a spinach and cheese combination)
salt and pepper, to taste
1-2 tsp. garlic powder
several cloves of garlic, minced
extra virgin olive oil

DIRECTIONS
1. Preheat oven to 425 F. Toss cubed squash and minced garlic with olive oil. Season with 1 tsp. garlic powder, salt, and pepper. Spread on a foil lined baking sheet and roast for 20-25 minutes, flipping partway through, until soft.

2. Meanwhile, preheat several drizzles of olive oil in a skillet over medium-high heat. Add the onion slices and stir to coat. Season with salt and pepper. Continue cooking, stirring every minute or so, until the onions are soft and caramel brown, about 25-30 minutes.

3. Also meanwhile, bring a large pot of salted water to a rolling boil. When the onions and squash are about done, add the ravioli and cook according to package directions. Drain, return to the pot, and toss with about 1 Tbsp. olive oil.

4. Combine the ravioli in a large serving bowl with the butternut squash and caramelized onions. Gently mix in the Parmesan cheese, reserving a little to sprinkle on before serving. Season to taste with garlic powder, salt, and pepper. Top with toasted pine nuts and pepitas, and serve.

Serves 2-4.

(Adapted from Eliza Domestica)