Acorn Squash Ravioli

So, this was supposed to be done with butternut squash but Albertson's was out, so I changed it up. It would also be good with pumpkin.

Ingredients:
1 T butter

1 T olive oil

1/2 small onion

2 T flour

2 packages cheese ravioli (about 20 oz)

1 1/2 cups veggie broth

2 cups squash puree (cook squash and puree in a blender/food processor)

2 cups cheddar

2 T bread crumbs

2 T brown sugar

Directions:

1. Cook ravioli according to package directions.

2. Melt the butter and oil in a skillet, add onion and cook for 5 minutes. Add flour and cook 1-2 minutes more.

3. Mix broth and onion mixture in a sauce pan and cook until the mixture begins to thicken. Add 1 3/4 cups of the cheese and stir until melted. Add the squash puree; stir until combined. Toss in the ravioli.

4. Pour into 9x11 pan. Mix remaining cheese, brown sugar and bread crumbs and sprinkle on top. Bake at 350 for 10-15 minutes until cheese and brown sugar melt.