1 package mushroom ravioli (cheese ravioli is a fine substitute)
1/4 cup pasta water
4 tablespoons butter
12 sage leaves
Cook the squash by placing the whole squash on a silicon-lined baking sheet in a 375°F oven. Cook 60 minutes or until squash is soft and the sides buckle. Remove from oven, allow to cool.
Cut squash, peel off skin, remove seeds. Scoop the pulp into freezer-safe containers and remove as much air as possible. Thaw before cooking.
Cook ravioli according to package directions. Drain, but keep back some water.
Add defrosted squash to a saucepan; heat slowly over medium heat. Add pasta water to thin. Season with 1/2 teaspoon salt, 1/4 teaspoon pepper and nutmeg. Cook until heated through.
In a small skillet, melt butter over low heat. Add whole sage leaves. Cook butter and sage, stirring occasionally until butter begins to brown, 4-5 minutes. Watch closely as it can quickly go from brown (nutty) to black (burnt).
When ready to serve, place cooked pasta in servings bowls, topped with squash. Drizzle 1-2 teaspoons browned butter over squash. Top with fried sage leaves. Sprinkle with cheese.
Cooking time reflects baking a whole squash. Save time by buying frozen cooked squash or use canned pumpkin.