Spinach Ravioli With Roasted Butternut Squash

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8 to 10 ounces peeled and chopped butternut squash (see Note)

4 teaspoons olive oil

Salt and freshly ground black pepper to taste

1 cup chopped onion

9 ounces fresh or frozen spinach and ricotta ravioli or tortellini

3/4 cup low-sodium chicken broth

1 tablespoon butter

2 tablespoons finely chopped chives

Grated Parmesan cheese to garnish

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