Also make sure that whatever store-bought ravioli you buy is vegan. Go without the turkey bacon and mozzarella cheese, substitute the parmesan cheese for nutritional yeast and swap out the milk for a dairy-free alternative. While this butternut squash ravioli recipe isn't vegan, some slight tweaks can make it vegan. You can also make some yummy garlic bread or focaccia to go with it! Since butternut squash ravioli is already fairly heavy, I like to serve it with some roasted veggies on the side or a fresh salad. What to serve with butternut squash ravioli This recipe uses a homemade butternut squash sauce, but you could also use a red pepper cream sauce or a brown butter and sage sauce. I love making butternut squash ravioli with a creamy sauce to make it extra indulgent. What sauce goes with butternut squash ravioli? Grated parmesan cheese – you can always sub in pecorino romano or asiago cheese instead, but you do need some cheese to make the sauce creamy.Almond milk, soy milk or oat milk are good dairy-free substitutes, but the flavour may not be the exact same. Butternut squash puree – canned pumpkin would also work.Mozzarella cheese – top with additional parmesan instead of mozzarella or leave the cheese off the top entirely.Store-bought ravioli – I usually buy the frozen Oliveri broccoli and cheese ravioli, but you can use whatever kind you prefer.Fresh sage – rosemary and thyme have similar flavours.Garlic – use fresh or jarred garlic, although fresh garlic has the best taste.Yellow onion – white onion can be used in a pinch.Brussels sprouts – spinach or other veggies you have on hand would be good in this dish.Olive oil – any other kind of neutral oil can replace olive oil such as avocado or canola oil.Turkey bacon – you could also use regular bacon, but it has more calories.Bake everything together for 30 minutes.Sauté the vegetables until they're tender-crisp. ![]() Cook the turkey bacon and cut it into bite-sized pieces.Peel, boil and puree the butternut squash.
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