One of my favourite Spokane Valley restaurants, Ambrosia, serves a butternut squash ravioli in a browned butter sauce with craisins and sage.
The sage is cooked in with the butter and just a teeny bit of cinnamon, and the whole thing is quite lovely, but, at $15 a plate, it’s a little more pricey than everyday eating.
In this case I also added a handful of raw cashews.
It’s not a very Fuhrmany meal (butter, carby veggies, refined carb pasta), but it is quite yummy.
Enter frozen butternut squash ravioli (or, sometimes, handmade, really pathetically lumpy looking ravioli by Jen), butter, fresh sage, and cinnamon.