Butternut Squash ravioli with caramelized onions, browned pecans, soaked cranberries, and apple cider reduction

Directions

1. Peel, deseed, cut squash into chunks. Roast squash at 400 degrees until soft, 45mins to 1 hour.
2. While squash is cooking, make the onions, cranberries, cheese, and apple cider reduction. (see below)
3. Soak cranberries in bourbon for 45 mins. Strain the cranberries, saving the bourbon to drink, if you like.
4. Thinly slice onions. Heat skillet over medium heat with 2T Olive oil. Add onions and cook until soft, stirring frequently, adding sugar if necessary until onions are golden brown. About 25 mins.
5. Mix 1 c Mascarpone Cheese in medium bowl with salt, pepper, and ground sage until a sage-green color. Refridgerate.
6. Mix apple cider, cider vinegar, maple syrup, cinnamon stick and nutmeg in a small saucepan and boil, stirring frequently until sauce is reduced by half.
7. Remove from squash from oven to cool. Transfer to a small saucepan and mash over medium heat. Stir frequently to remove all the water from the squash and add in parmesan cheese. Stir until incorporated. Let cool.
8. Fill wonton wrappers by adding a small dollop of squash to the middle of the wrapper. Fold into a triangle, wetting the edges with water to seal. Bring a pot of salted water to boil.
9. Heat pecans with 1T butter until browned and hot. Set aside.
10. Heat a skillet over medium heat with 2T olive oil.
11. Add ravioli to boiling water and boil for 2-3 minutes, until blanched. Immediately remove ravioli from water with a slotted spoon and dry quickly on a paper towel. Add ravioli to the skillet and fry for 2 mins each side, until browned in some spots.
12. Put ravioli on a plate. Top with caramelized onions, pecans, cranberries, dollop of mascarpone cheese. Spoon apple cider reduction over ravioli. Enjoy!