Butternut Squash Ravioli with Roasted Broccoli and Garlic Bread

I've had a pack of Pasta Prima's Butternut Squash Ravioli sitting in my fridge for a few weeks now. I decided that today was as good of a day as any to make it, since I've had plans for it for a while now. I decided to pair it with Parmesan roasted broccoli and some "garlic bread".

Garlic bread:
- Smear one slice of bread with alouette's Garlic and Herb Spreadable Cheese.
- Bake in oven for 5-10 minutes or until cheese is golden brown.

Parmesan Roasted Broccoli:
- Preheat oven to 425F
- Pour broccoli into a bowl (as much as you want).
- Drizzle olive oil on top and season with salt. Toss so oil and salt are distributed.
- Pour into one layer on a cookie sheet.
- Bake for 12-15 minutes until tender and slightly brown
- Drizzle a little bit of olive oil and sprinkle Parmesan cheese on top.

Butternut Squash Ravioli:
- Boil water
- Add ravioli one by one so they don't stick.
- Gently cook for five minutes.
- Scoop out and sautee with butter and Parmesan cheese.

Plate the three on a dish and enjoy. I really loved the garlic bread, it was subtly garlic-y without being really oily. And the texture of the butternut squash in the ravioli was delicious. It was rich, creamy. and generously filled so it oozed out of the ravioli with each bite. I'm more than satisfied.