Title: Hazlnut Squash Ravioli Filling
Categories: Entree Pasta Vegan
Yield: 3 Cups

1	sm	Butternut squash
1/2	c	Hazelnuts
1	c	Onions, diced
1	ts	Garlic, minced
1	tb	Olive oil
1/2	c	Breadcrumbs

Preheat oven to 350F.

Cut squash into quarters, remove seeds & place in a baking dish with 1/2 c water. Cover & bake till tender. Cool & then scrape out the flesh & mash. Set aside.

Increase oven temperature to 375F.

Place hazlenuts on a cookie sheet & roast until lightly browned, about 7 minutes. Let cool & then rub off their skins.

Saute onion & garlic in oil until browned. Add 1 c suqash & cook for 2 minutes over medium heat. Place all ingredients in a food processor & process until smooth.

Use to fill pasta dough of your choice & cook as desired.

"Vegetarian Gourmet" Spring 1994

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