TJ’s Butternut Squash Ravioli with Roasted Red Pepper Chorizo Sauce & Cauliflower

I’ve been making more trips to Trader Joe’s lately. It’s sadly 30 minutes away so I don’t go too often. I went to snag up some fall eats and I had to try the butternut squash raviolis! If you didn’t know butternut squash is my fave fall eat (not your basic pumpkin b***ch lol).

Now what do I want to pair with these? I’ve been dying to try a recipe with chorizo and butternut squash, so I figured why not make this the dish.

Traditional red sauce seemed like it might clash with the butternut squash, so I thought this might be the time to whip up some roasted red pepper sauce. If you don’t want to go through the trouble of making your own sauce, you can certainly buy jarred sauce and add in the chorizo.

I’ve also snuck in some purple cauliflower for nutritional value, color and to make the meal more filling. You can of course use regular cauliflower instead or substitute with another veggie.

Serves 2

Ingredients

• 2 red peppers

• 1/4 red onion

• olive oil

• salt & pepper to taste

• 1 head purple cauliflower

• 9 oz chorizo

• 3 cloves garlic

• 2 basil leaves

• 1/4 c greek yogurt

• 1 package Trader Joe’s Butternut Squash Ravioli

Directions

1. Preheat the oven to 400F.

2. Start by cutting the red peppers in half and seeding them. Place them face down on a baking sheet along with the 1/4 red onion. Drizzle with olive oil and season with salt and pepper to taste. Roast for 30 minutes.

3. Meanwhile in a deep skillet on medium heat cook your chorizo and cauliflower until meat is cook through and the cauliflower is tender, about 10-12 minutes.

4. In a food processor mix the peppers, onion, garlic, basil and greek yogurt until as smooth as possible (it will still be a little grainy in texture). Add the mixture to the pan with the chorizo and cauliflower, combine and season with salt and pepper to taste.

5. Let the sauce simmer while you cook your raviolis. Serve your raviolis topped with sauce and some grated parmesan cheese.

Notes

Gluten-free: This recipe is not gluten-free. Substitute a gluten-free ravioli.

Dairy-free: This recipe is not dairy-free. Substitute a non-dairy yogurt or omit all-together.

Purple Cauliflower: You can use a regular cauliflower instead if you’d like.

Chorizo: If you’d like to make this meal vegetarian, simply remove the chorizo from the equation or substitute with a veggie sausage or tofu.

Meal Prep Notes

Make the sauce ahead of time and cook your pasta fresh if possible. If not make it all and save the other half for later!