2 T olive oil
1 medium butternut squash—peeled and cut into ½ inch pieces
Salt
Pepper
2 cloves garlic, thinly sliced
½ t thyme leaves
1 t chopped rosemary leaves
16 oz. pkg of cheese ravioli
¼ c grated asiago cheese

Heat the oil in a non-stick frying skillet over medium heat. Add the butternut squash and season to taste with salt and pepper. Cover the pan and cook squash gently for 6-8 minutes. Stir occasionally.

Add garlic, thyme, and rosemary. Cook uncovered stirring occasionally until squash is tender. Keep warm.

Prepare ravioli according to package directions. Serve butternut squash over cooked ravioli. Top with cheese.

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