A Taste of Fall--Butternut Squash and Caramelized Onions over Cheese Raviolis

I can't believe that it is already November 1st. Thankfully it is finally cooling down and some of the leaves are changing color, giving me that touch-of-home that I miss from growing up in New England.

This time of year always flies by, and I often forget to make use of some of the more hearty produce that is available right now at the store. Tonight I decided to go out on a limb and make something new--Butternut squash and caramelized onions over cheese raviolis. I was inspired by a recipe in Woman's Day, but felt their version could use a little "umph"--like caramelized onions and cream (what could be bad).

Here is our line up this week:
Tuesday--Butternut squash and caramelized onions over cheese ravioli*
Wednesday--Jerk-style chicken with mashed sweet potatoes
Thursday--Mushroom beef burgers
Friday--Red onion crusted chicken and mashers (for vegetarians out there, you can substitute eggplant slices for the chicken--comes out great!)
Saturday--Chicken pot pie

*Butternut Squash and Caramelized Onions over Cheese Raviolis
Serves 4
PointsPlus value per serving: 12
250 calories, 10 g fat, 9g protein, 31 carbs

Ingredients
1 pound frozen cheese ravioli
1 Tbs olive oil
1 lb butternut squash (about 1/2 a medium squash), peeled and cubed into 1/2 inch pieces
2 cloves garlic
1/2 onion, chopped
1 tbs fresh thyme
1/4 cup cream
1/4 cup Parmesan cheese
salt/pepper

Directions
In a large pan, heat 1 tbs olive oil over medium-high heat.
Add butternut squash and saute 5 minutes.
Add onions and saute until squash is soft and onions are translucent.
Add garlic and saute for 2 more minutes and remove pan from heat.
Cook raviolis according to directions on the package. Drain but reserve 1/4 cup of cooking water.
Reduce heat to low. Return squash mixture to heat and add cream and thyme, let simmer for 1-2 minutes.
Add raviolis, Parmesan cheese and a splash of pasta water. Mix well and serve.

Healthy meals to nourish your mind.