Butternut squash with spinach and ricotta ravioli

I needed to make a vegetarian main course for my birthday dinner, so I adapted a recipe I found in a Lakeland cookbook.

Butternut squash with spinach and ricotta ravioli - serves 10-12
Five packets (1.5 kg) spinach and ricotta ravioli
1 large or 2 medium butternut squash
Olive oil
300ml cream
150ml crème fraiche
1 large or 2 medium leeks

Peel the butternut squash, halve and remove the seeds. Cut each half into two lengthways, and slice the pieces in slices about 0.5 cm thick.
Slice the leeks finely.
Heat some olive oil in a large saucepan, and fry the butternut squash in batches until just browned and tender. If a fork pushes in with little resistance, it is ready. Keep it warm while you prepare the rest of the meal.
Fry the leeks in the same frying pan for 5-10 minutes until soft. Add the cream and crème fraiche and a splash of water to the pan. Bring to the boil and then cook for 4-5 minutes until reduced. Season with salt and pepper.
Cook the ravioli according to the packet instructions.
To serve, spoon a layer of ravioli into a large serving dish, followed by a layer of butternut squash. Repeat, then top with the cream sauce.

I really enjoyed the autumnal flavours. The cream and leek sauce complemented the butternut squash beautifully. And, it was so quick and easy to make!