A question about a recipe: Butternut squash ravioli with crispy sage butter sauce. How can I make the recipe heart-healthy?

The items in my freezer are butternut squash-filled ravioli (purchased before my heart attack at our local Costco in larger packages). I've been through 9 weeks of cardiac rehab where we had nutrition classes one day each week; and although we were not told to cut out all saturated or animal fats, we were told to learn to substitute vegetable oils wherever we could. My favorite way to serve these ravioli has been to toast walnuts, then add butter until it and the walnuts are brown, add sage leaves until crisp, and serve over 4 ravioli per person plus a large green salad and a glass of oakey-buttery Chardonnay!! I'm beginning to think I was crazy to ask for help from other experienced cooks, as some of the answers are bordering on acrimonious.

Are the ravioli in your freezer or butternut squash?

I like the coconut milk idea. A smaller portion of coconut curry sauce sounds delicious with butternut squash.

I can see a shallow bowl with a little rich chicken stock and a sprinkling of browned butter, instead of coating the whole in butter or oil, topped with crisped sage.

The role of saturated fats in heart disease is not quite as clear cut as it used to be, with some research finding no link! Either way, I'd enjoy a little of this dish, and a big green salad. Big serves of delicious double starch aren't good for you no matter which fat you serve them in!

Tante Lois's reply to Maedl--I'll be using 3 separate one-meal-for-2 packages of butternut squash from my freezer, which were frozen before my heart attack. I hate to waste food, and I don't want to leave the ravioli in the freezer until Fall!!

Much has been written about the role of fats in a healthy diet recently--you might want to read about some of this research and think about how you can apply it to your own situation. But why do this kind of ravioli now? This is a food that ushers in the autumn in northern Italy. You need foods that usher in spring and summer now! Think favas, spring peas, asparagus, ramps . . . .

I agree with Dinner At Ten. A mixture of butter and olive oil is delicious. Your taste buds will adapt and you'll find you can decrease the butter down the road.

I've crisped sage leaves in olive oil instead as a sauce for squash ravioli. The flavor is different of course, but very good. I actually might prefer its more savory nature; sometimes squash ravioli is so sweet that with butter it tastes too much like dessert to me.
If you'd like to keep the brown butter flavor, try substituting a very mild olive oil for some of the butter.