A drizzle of nutty browned butter and sage gives a wink to the Italian classic ravioli di zucca e salvia.
1 small butternut squash, about 2-1/2 pounds
2 tablespoons unsalted butter, divided
1 onion, diced
1 small carrot, diced
1 rib celery, diced
1 garlic clove, minced
4 cups water (or chicken stock)
1 teaspoon kosher or sea salt, plus extra to taste
Freshly ground black pepper
Milk (or water)
12 sage leaves
2 ounces goat cheese, crumbled
Heat oven to 375 degrees. Line a sheet pan with aluminum foil. Cut squash in half lengthwise; scoop out seeds and discard. Set squash halves cut side down on pan and roast until tender, about 45 minutes. Scoop flesh (about 2 cups' worth) into a bowl and set aside.
In a medium-size pot over medium heat, melt 1 tablespoon butter. Add onion, carrot, and celery and saut