This is one of my favorite dishes so far this year. One of my roommates tried it and she actually “laughed with joy” (direct quote from her) as she ate it…I’ve really never seen a reaction like that before but it was a big compliment! This is a classic autumn dish of butternut squash ravioli with sage butter and pork chops with applesauce. However, there are some modifications from how it is usually made. First of all, the squash is usually found inside the ravioli, but as I was unable to find any ravioli besides meat or ricotta, I decided to work with ricotta ravioli and add my own butternut squash. This worked out wonderfully because I love cheese. The other modification was that I made my own homemade applesauce. I like mine better than applesauce from a can because it is much fresher and more chunky instead of pureed.  For the squash I cut the skin off and then cut it into cubes. I boiled the squash for about 7 minutes and then quickly sauteed it in a little butter, brown sugar and cinnamon. For the sage butter sauce I finely chopped some sage and simmered it for a while in the butter to get the flavor out. When the ravioli was done cooking I mixed it into the sauce with the squash. The pork chops were seasoned in salt and pepper then cooked with a little red wine. The pork chops took FOREVER to cook! I much prefer thin pork chops to big thick ones, but they eventually cooked all the way through and turned out very juicy. For the applesauce I chopped the apples into very small pieces then reduced them with butter, brown sugar, cinnamon, nutmeg and a little salt.  Ingredients Butternut Squash Butter Salt and pepper Brown Sugar Cinnamon Nutmeg Apples Ricotta ravioli Chopped sage One large pork chop Red wine

This is one of my favorite dishes so far this year. One of my roommates tried it and she actually “laughed with joy” (direct quote from her) as she ate it…I’ve really never seen a reaction like that before but it was a big compliment! This is a classic autumn dish of butternut squash ravioli with sage butter and pork chops with applesauce. However, there are some modifications from how it is usually made. First of all, the squash is usually found inside the ravioli, but as I was unable to find any ravioli besides meat or ricotta, I decided to work with ricotta ravioli and add my own butternut squash. This worked out wonderfully because I love cheese. The other modification was that I made my own homemade applesauce. I like mine better than applesauce from a can because it is much fresher and more chunky instead of pureed. 

For the squash I cut the skin off and then cut it into cubes. I boiled the squash for about 7 minutes and then quickly sauteed it in a little butter, brown sugar and cinnamon. For the sage butter sauce I finely chopped some sage and simmered it for a while in the butter to get the flavor out. When the ravioli was done cooking I mixed it into the sauce with the squash. The pork chops were seasoned in salt and pepper then cooked with a little red wine. The pork chops took FOREVER to cook! I much prefer thin pork chops to big thick ones, but they eventually cooked all the way through and turned out very juicy. For the applesauce I chopped the apples into very small pieces then reduced them with butter, brown sugar, cinnamon, nutmeg and a little salt. 

Ingredients

  • Butternut Squash
  • Butter
  • Salt and pepper
  • Brown Sugar
  • Cinnamon
  • Nutmeg
  • Apples
  • Ricotta ravioli
  • Chopped sage
  • One large pork chop
  • Red wine