Butternut Squash Ravioli and Vegan Cream Sauce

Ingredients

Sauce:

• 1 bag WOODSTOCK Butternut Squash
• 1 cup vegetable broth
• ½ cup oat milk or non-dairy heavy cream alternative
• ½ tsp garlic powder
• ½ tsp onion powder
• 1 tsp salt
• Pepper to taste

• 1 tsp olive oil
• 1 bag WOODSTOCK Organic Mixed Vegetables
• Salt and pepper to taste
• 1 bag WOODSTOCK Organic Vegan Butternut Squash Ravioli, cooked according to package directions
• Vegan parmesan cheese for topping

Directions

1. Cook butternut squash according to package directions. Drain and transfer to a blender with broth, milk, garlic powder, onion powder, salt and pepper. Blend until smooth.
2. Heat a large skillet over medium heat. Add oil, then add mixed vegetables and sauté until warmed through, about 5 minutes.
3. Meanwhile, cook ravioli according to package directions, drain and set aside.
4. Add sauce to vegetables and bring to a simmer. Remove from heat and add in ravioli, tossing well to combine. Garnish with vegan parmesan cheese and black pepper.