From the blog Transition to a Kitchen

Butternut Squash Sauce:

1 small butternut squash, sliced lengthwise and seeded

1 teaspoon olive oil

¼ teaspoon salt

¼ teaspoon pepper

¼ teaspoon oregano

¼ teaspoon sage

¼ teaspoon thyme

2 cups chicken broth

1 package Bigoli butternut squash ravioli

Salmon:

2 5-ounce fillets of salmon

1 small yellow onion, chopped

1 teaspoon olive oil

¼ teaspoon coarsely ground salt

¼ teaspoon pepper

Preparation:

Preheat oven to 375°F. Slice butternut squash lengthwise and toss with olive oil, salt, and pepper, then roast for about 45 minutes. The squash should be very tender when it’s done.

After the squash is cooked, increase the oven temperature to 425°F.

To make butternut squash sauce, all you need are a sharp knife and an immersion blender. Spoon the cooked squash into a bowl, and use an immersion blender (or blender) to purée it with chicken broth, oregano, sage, and thyme until it forms a smooth sauce. Add the broth a little at a time to prevent the sauce from becoming too runny.

Rub the salmon with olive oil, salt, and pepper. Place in foil and top with onion.

Roast in the oven for approximately 15 minutes. When it flakes easily when you prod it with a fork, remove the salmon from the oven. Use a metal spatula to remove the skin. 

Prepare the Bigoli butternut squash ravioli according to the package.

Drizzle the butternut squash sauce generously over the roasted salmon and ravioli and sprinkle with Parmesan cheese. This dish pairs well with a spinach salad or steamed spinach. Enjoy!