Hazlenut Squash Ravioli Filling

Hazlenut Squash Ravioli Filling

1 sm butternut squash
1/2 c hazelnuts
1 c onions, diced
1 tsp garlic, minced
1 T olive oil
1/2 c breadcrumbs

Preheat oven to 350F.

Cut squash into quarters, remove seeds and place in a baking dish with 1/2 c water. Cover and bake until tender. Cool; scrape out the flesh and mash. Set aside.

Increase oven temperature to 375F. Place hazelnuts on a cookie sheet; roast until lightly browned, about 7 minutes. Let cool; then rub off the skins.

Saute onion and garlic in oil until browned. Add 1 c squash; cook for 2 minutes over medium heat. Place all ingredients in a food processor and process until smooth. Use the mixture to fill pasta dough of your choice. Cook as desired.