Butternut Squash Ravioli Filling With Garam Masala And Thyme

• 1 butternut squash, halved and seeded
• 2 tablespoons extra-virgin olive oil, or to taste
• 2 teaspoons dried thyme
• salt and ground black pepper to taste
• 2 tablespoons butter
• 1/3 cup diced yellow onion
• 1 large clove garlic, diced
• 3 tablespoons plain yogurt
• 1 teaspoon garam masala
• 1/2 teaspoon ground nutmeg
• 2 tablespoons milk, or to taste
• 1/4 cup grated Romano cheese

1. Preheat oven to 375 degrees F (190 degrees C).
2. Place butternut squash halves on a baking sheet. Drizzle olive oil over squash. Season with thyme, salt, and pepper.
3. Bake in the preheated oven, turning once, until squash feels soft when pierced with a fork, about 1 hour. Cool until easily handled.
4. Melt butter in a large skillet over medium heat. Cook and stir onion until translucent, about 5 minutes. Add garlic; cook and stir until fragrant, about 1 minute.
5. Scoop flesh of the squash into a food processor; add onion-garlic mixture, yogurt, garam masala, and nutmeg. Blend until smooth, adding milk to loosen slightly. Pulse in Romano cheese.
6. Refrigerate squash filling until set, about 30 minutes.

butternut squash, extravirgin olive oil, thyme, salt, butter, yellow onion, clove garlic, plain yogurt, garam masala, ground nutmeg, milk, romano cheese

Taken from www.allrecipes.com/recipe/258026/butternut-squash-ravioli-filling-with-garam-masala-and-thyme/ (may not work)