Press Enter or Space to expand or collapse and use down arrow to navigate to the tab content
close menuopen menu
Click to read more about this recipe
Includes
Your webbrowser is outdated and no longer supported by Microsoft Windows. Please update to a newer browser by downloading one of these free alternatives.
3 cups (710 mL) cubed sugar pumpkin, peeled and cut into ¾-inch (2 cm) cubes
1/2 cup (125 mL) Country Crock® Original Spread (or other suitable buttery spread)
20 ounces (566 grams) cheese ravioli
1/4 cup (60 mL) chopped toasted pecans
2 teaspoons (10 mL) fresh thyme
Kosher salt and pepper, to taste
Instructions
INSTRUCTIONS
Preheat oven to 400°F (200°C). Melt 2 tablespoons (30 mL) of Country Crock® Original Spread and pour over the pumpkin along with ½ teaspoon (2.5 mL) of salt. Toss to combine.
Spread the pumpkin out on a parchment-lined baking sheet and roast for 20-30 minutes, tossing halfway through, until the pumpkin is tender when pierced with a fork.
Bring a medium pot of water to a boil over medium-high heat. Add the ravioli and cook according to the package instructions. Drain well.
Meanwhile, melt the remaining Country Crock® Original Spread in a large skillet. Add the cooked ravioli, roasted pumpkin, toasted pecans, and a teaspoon of fresh thyme.
Sprinkle with salt and pepper, to taste. Cook, tossing, until the ravioli gets lightly golden, 2-3 minutes. Transfer to a plate and sprinkle with the remaining fresh thyme to serve.