Butternut Squash Ravioli

Cut the squash in half lengthwise and scoop out and discard the seeds. Bake the squash, cut side down, on a lightly oiled baking sheet in a preheated 400 degree F oven for 40 minutes or until it is tender. When it is cool enough to handle, scoop out all the pulp. While the squash is baking, in a skillet cook the onion and the gingerroot in the butter over low heat, stirring, until the onion is softened. Puree the onion mixture with the squash pulp in a food processor and add salt and pepper to taste.

Yield: 2 1/2 cups or 4 to 6 servings