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Butternut squash ravioli with amber maple


  • 1 pack 454 grams butternut squash ravioli
  • 2 sprigs rosemary
  • 2 tablespoons all-purpose flour
  • 2 tablespoons unsalted butter
  • 3 tablespoons amber maple syrup
  • 1.5 cups whole milk
  • 1/2 cup toasted pumpkin seeds
  • Salt and pepper
  • Juice of 1/4 lemon


  1. In a pot, melt butter over medium heat.  Add in flour and cook for one minute until it’s a thick paste.
  2. Add milk and whisk in. Cook on a low simmer until thickened. Add more milk if too thick.
  3. Add maple syrup and rosemary sprigs into the the pot of bechamel
  4. In a dry pan, toast pumpkin seeds until golden and fragrant.
  5. Boil pasta according to the directions on the packaging.
  6. Remove rosemary from béchamel.
  7. In a pan, combine the bechamel and the pasta and season with lemon, salt and pepper.
  8. Plate it and top with toasted pumpkin seeds.

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