Hazelnut Squash Ravioli Filling


1 small butternut squash.
½ cup of water.
½ cup of hazelnuts.
1 cup of onions, diced.
1 teaspoon of garlic, minced.
1 tablespoon of olive oil.
½ cup of breadcrumbs.


Preheat your oven to 350°F (180°C).

Cut the squash into quarters and remove the seeds.

Place the squash in a baking dish with the water.

Cover and bake until tender.

Allow to cool, then scrape out the flesh and mash. Set aside.

Increase the oven temperature to 375°F (190°C).

Place the hazelnuts on a cookie sheet and for 7 minutes or until lightly browned.

Allow the hazelnuts to cool, then rub off their skins.

Sauté the diced onion and minced garlic in the olive oil until browned.

Add 1 cup of squash, then cook for 2 minutes over medium heat.

Combine all of the ingredients in a food processor and process until smooth.

Use to fill ravioli; cook as desired.

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