1 small to medium butternut squash (about 2 1/2 pounds)
2 tablespoons dark molasses
2 tablespoons unsalted butter
2 teaspoons balsamic vinegar
1/4 cup mascarpone cheese
2 tablespoons freshly grated Parmesan
1/4 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
Gray salt and freshly ground pepper
Ravioli dough or 3/4 pound sheet pasta purchased from local Italian delicatessen
Flour, for dusting board
4 tablespoons sweet butter
8 fresh sage leaves
2 ounces Parmesan, for grating
2 ounces bittersweet chocolate, for grating
While I prefer the flavor that oven roasting gives the squash, you can microwave the butternut squash as well for about 30 minutes, depending on the power of your microwave. You will still need to dry the puree in the oven as in the recipe.
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