Ravioli w/Butternut Squash Sauce

I had a butternut squash I'd bought as a backup if I couldn't find a melon for my turkey gobbler last week, so I had it lying around.  I've only tried to use butternut squash once w/zero success.  I made a soup recipe and we hated it.  We forced ourselves to eat a bowl and then threw it out.  I decided I wanted to work it into pasta, so I started looking at some recipes.  I ended up taking an Emeril recipe and a Martha Stewart recipe and combining them. 

Here's what I came up with.

1 butternut squash (mine was about 1lb)-peeled and chopped in 1" cubes
1 apple (used gala)--peeled and chopped
4 cloves garlic-skinned but whole
1 shallot-chopped
olive oil
4T heavy whipping cream or 1/2 and 1/2
chicken stock (about 1-2 c)
nutmeg
salt and pepper
sage (I used dry, but fresh would be great)
4-8 T unsalted butter

1 package frozen cheese ravioli

I roasted my squash, garlic, apple, and shallot in olive oil and s&p at 350 degrees for about 40 minutes.  Set aside to cool.

I put all the veggies/fruit in my large food processor and began blitzing.  I added stock and cream.  Then I added sage and nutmeg until I got a "saucy" consistency w/a taste I liked and set aside.

I began my ravioli.

I put my "puree" in a saucepan and started to heat it to dry it a bit.  I added my butter (which you could really cut out if you were looking to cut calories, but it makes it so rich and creamy)

I added in a small handful of good parmesan cheese to my sauce. 

Then I drained my ravioli and combined. 

I served it w/extra cheese and a refrigerated can of french bread (which was so good). 
Very nice fall meal.  C approved as well.