BUTTERNUT WITH SPICED ALMONDS
On large rimmed baking sheet, toss 1 medium squash (cut into 1-in. pieces), 2 Tbsp olive oil and ½ tsp each salt and pepper. Roast at 425°F 20 min. Toss ¼ cup sliced almonds with 1 tsp oil, ¼ tsp cinnamon and a pinch of cayenne. Scatter over squash; roast until squash is tender, 5 min. Scatter 4 cups baby spinach over all, let sit 1 min., then fold together.
VEGGIE-TOPPED RAVIOLI
Heat 2 Tbsp oil in large nonstick skillet on medium. Add ½ medium squash (cut into ¼-in. pieces), season with salt and pepper and cook, covered, stirring occasionally, 8 min. Add 2 cloves garlic (thinly sliced) and 1 Tbsp small thyme sprigs and sauté until beginning to brown, 3 min. Serve over cheese ravioli…
