Hazelnut Butternut Squash Ravioli Filling

1. Preheat oven to 350°F Cut squash into quarters, remove seeds & place in a baking dish with 1/2 c water.

2. Cover & bake till tender.

3. Cool & then scrape out the flesh & mash. Set aside.

4. Increase oven temperature to 375°F.

5. Place hazlenuts on a cookie sheet & roast until lightly browned, about 7 minutes.

6. Let cool & then rub off their skins.

7. Saute onion & garlic in oil until browned. Add 1 c suqash & cook for 2 minutes over medium heat.

8. Place all ingredients in a food processor & process until smooth.

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

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Nutrient	Quantity
Total fats	21.678 g
Protein	1.9381 g
Carbohydrates	39.8697 g
Energy	347.112 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.1097 g
Water	231.7562 g
Aspartic acid	0.1593 g
Calcium, Ca	42.003 mg
Lutein + zeaxanthin	6.848 g
Fiber, total dietary	2.7788 g
Fatty acids, total saturated 22:0	0.0174 g
Carotene, beta	1.74 g
Niacin	0.2052 mg
Arginine	0.1842 g
Riboflavin	0.0463 mg
Tocopherol, beta	0.0148 mg
Fatty acids, total saturated 20:1	0.042 g
Glutamic acid	0.4353 g
Sodium, Na	87.546 mg
Fatty acids, total saturated 16:1 undifferentiated	0.1694 g
Total lipid (fat)	21.678 g
Manganese, Mn	0.2532 mg
Fructose	2.064 g
Proline	0.022 g
Fatty acids, total saturated 16:0	1.5809 g
Sucrose	1.584 g
Choline, total	10.4501 mg
Sugars, total	30.812 g
Serine	0.0389 g
Fatty acids, total saturated 10:0	0.0001 g
Fatty acids, total saturated 18:0	0.2701 g
Vitamin B-6	0.2266 mg
Selenium, Se	1.1976 g
Ash	1.058 g
Fatty acids, total saturated 18:1 undifferentiated	9.6424 g
Pantothenic acid	0.2135 mg
Phenylalanine	0.0451 g
Copper, Cu	0.0708 mg
Betaine	0.1735 mg
Thiamin	0.0792 mg
Methionine	0.0053 g
Iron, Fe	0.4592 mg
Carbohydrate, by difference	39.8697 g
Phosphorus, P	50.684 mg
Folate, total	30.484 g
Tocopherol, gamma	0.112 mg
Alanine	0.0373 g
Valine	0.0417 g
Fatty acids, total saturated 18:2 undifferentiated	1.3451 g
Glycine	0.0456 g
Glucose (dextrose)	3.152 g
Fatty acids, total saturated 14:0	0.0064 g
Zinc, Zn	0.3045 mg
Isoleucine	0.0285 g
Fatty acids, total polyunsaturated	1.4548 g
Fatty acids, total polyunsaturated 17:1	0.0169 g
Leucine	0.0486 g
Tocotrienol, alpha	0.064 mg
Vitamin A, IU	3.452 IU
Folate, DFE	30.484 g
Tryptophan	0.0242 g
Vitamin C, total ascorbic acid	252.7136 mg
Phytosterols	53.835 mg
Fatty acids, total saturated 20:0	0.0559 g
Tyrosine	0.0247 g
Vitamin K (phylloquinone)	8.8146 g
Fatty acids, total saturated	1.9338 g
Histidine	0.0256 g
Fatty acids, total monounsaturated	9.8708 g
Threonine	0.038 g
Folate, food	30.484 g
Fatty acids, total polyunsaturated 17:0	0.003 g
Vitamin E (alpha-tocopherol)	1.9714 mg
Magnesium, Mg	16.7 mg
Lysine	0.07 g
Potassium, K	244.963 mg
Cystine	0.0082 g
Fluoride, F	1.76 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Garlic	1 teaspoon	4.172	0.9257	0.014
Olive oil	1 tablespoon	119.34	0	13.5
Onion	1 cup	64	14.944	0.16
breadcrumb	0.5 cup	0	0	0
hazelnut	0.5 cup	159.6	24	8.004
butternut squash	1	0	0	0