Gorgonzola Ravioli w/ Squash & Kale, & a Creamy Walnut Sauce

Squash, kale, blue cheese, and sage taste like winter to me.

Gorgonzola Ravioli w/ Squash & Kale & a Creamy Walnut Sauce

For the squash --
1 butternut squash
1 turnip (optional)
Olive Oil
Sage
Allspice
Pepper

Pre-heat the oven to 400 degrees.

Peel the squash and cut it into cubes (not necessarily in that order) and peel the turnip and cut into cubes. Place the squash and the turnips in a roasting pan then drizzle with olive oil, sprinkle with a generous amount of sage and pepper and a pinch of allspice. Put the pan in the oven for about 30 minutes until the squash and turnips begin to caramelize.

For the Kale --
1 bunch of Kale
Olive Oil
4 gloves of garlic
1 cup of Chicken Broth (or Vegetable or Beef)

Coarsely chop the Kale. Mince garlic and put it in a pan with with a few tablespoons of oil and the kale. Once the garlic begins to brown, pour in the broth. Cook, stirring occasionally, until the kale turns bright green and most of the broth has evaporated - about 20 minutes. Drain the kale if needed.

For the Ravioli --
1 package of Trader Joe's Gorgonzola Ravioli (What? You think I make ravioli myself? Okay ... I did try a few times and failed miserably).

Cook to directions on package.

For the sauce --
1 cup walnuts
1 piece of bread
1/2 cup of half and half
2 cloves of garlic
Olive Oil

Spread the walnuts out on a pan and toast in the oven with the squash for a few minutes. While the walnuts are toasting, put the bread in a bowl with the half and half. Let the bread stand for a few minutes. Once the walnuts are toasty and the bread moist, put the walnuts, bread (leave any extra liquid), and garlic in a food processor and pulse until uniform and pasty. Slowly pour in olive oil while running the food processor until it's the right consistency.

Put it all together --
Mix the kale, squash, turnips, and ravioli together in a bowl. Add the walnut sauce and mix well. Throw on some cheese if you'd like and mix it in. Then enjoy!

To make vegan - omit the cheese at the end, use regular pasta or non-cheese ravioli, and use soy milk or omit the bread altogether in the walnut sauce.

To make gluten-free - use gluten-free pasta or ravioli or replace pasta with sausage or just have the veggies with the walnut sauce.