What have you been eating, drinking, and cooking?

Butternut squash ravioli in a sage brown butter sauce is one of my favorite pasta dishes for fall/winter. I would definitely recommend making the pasta fresh yourself. It's honestly not that difficult. But if you're not comfortable making fresh pasta you should be able to buy fresh ravioli or lasagna sheets from your local grocery store, and use those instead.

Fresh pasta = 3 cup AP flour, 3-4 eggs (depends on size), 2 tablespoons olive oil, pinch of salt. Make a nest in the flour, add the eggs, olive oil, and salt inside the well, stir egg mix with a fork, then gently incorporate with the flour until combined. Kneed for 8-10 min. If after kneeding it still feels too sticky/wet, add more flour, if too dry/shaggy, add some water. It should be smooth and glossy by the end. Wrap in cling film and let rest while you do everything else.

To make the filling, cube the butternut squash, coat in olive oil, and roast it along with some whole garlic cloves (400° for ~45min until squash is fork tender). Once done, throw it all in a food processor or mash it in a bowl until smooth, adding more olive oil if needed to help the consistency. My mother also adds ricotta to the mix too, but I personally prefer it without it.

Roll the pasta into sheets. Put small dollops of filling down the middle of one sheet. Don't overfill. Wet your finger with water and run it around each dollop. Cover one sheet with another. If you don't have a ravioli press, just use your finger to press the sheets together. Try to get as close to the filling as you can, the less air inside the ravioli the better. Cut the ravioli out using a knife, leave a decent sized skirt around each, then use a fork to seal the edges. (p.s. combine excess pasta, wrap in cling film, and you can use it later for another dish)

Start boiling some salted water while you make the sauce, which is super simple as well. Throw a bunch of fresh sage and a good amount of butter into a pan, and heat on low for 10-15 min while the water comes to boil, then raise the temp to med/med-high, stirring constantly, to brown the butter and crisp up the sage. Cut heat and take off element immediately when done. Brown butter turns to burnt butter rather quickly.

Throw the ravioli in the boiling water for a min or two. It will start to float when done. Drain water then throw the ravioli in with the sauce to coat it. Plate, finish with freshly grated parmigiano and black pepper. Finito. :)

You sound like Bubba from Forrest Gump talking about all the ways you can cook your squash

Honestly, find ways to preserve them for your own sanity. Looks like with some relatively simple steps you can “cure” and store them for nearly a year: https://www.masterclass.com/articles/how-to-preserve-butternut-squash

But jumping to the conclusion for now: I can no longer eat zucchini. I can’t even look at one.

I had a similar reaction during a 5 month bike tour where we ate zucchini pasta nearly every night for dinner. Just the sight of a zucchini turned my stomach for years! Their kind of squishy texture, uh no thank you. But then I found a pretty amazing salad recipe that slices them into incredibly thin, almost transparent strips and you eat them raw. It's completely recovered them in my eyes. Well almost, I still hate them cooked. Happy to share the recipe if you're interested in trying it for yourself!