Butternut Squash Ravioli Bake
Filled with brussels sprouts, shallots and bacon, this Butternut Squash Ravioli Bake is an indulgent yet incredibly easy fall recipe perfect for those cozy nights on the couch.
Butternut squash sauce.
You forever have my heart through all the dark evenings of late fall.
I kind of have a love-hate relationship with November. I love the fall behind time schedule (yes, I slept one extra glorious hour this weekend!), but I also can't stand the fact that it's dark out at 5pm every night.
I mean, it's kinda depressing.
It's hard to run errands after work because it's so damn dark out, and I sometimes find my energy levels are depleted at times in the day when I usually have the most pent up energy.
But it's also a good excuse to stay inside, dive into ten thousand blankets and just hibernate all evening on the couch with a good movie or your fave show on Netflix.
I seriously love this time of year for that. No more feeling guilty about staying inside on a sunny day.
And yet if you want you can still head on outside because there's no snow or cold mess waiting for you outside like in January and February.
Well, if you're looking for an astounding spend-your-evening-on-the-couch meal, this Butternut Squash Ravioli Bake has got your back!
And butternut squash sauce!
Have I mentioned my obsession with it?
Okay, maybe I have more than a few times. But it is SO TOTALLY WORTH MAKING.
And you can totally make it in advance. I usually buy a whole butternut squash and either roast it in the oven with some garlic and onions, or boil it til softened then puree it into the most velvety, creamy mixture, and then I freeze it for future meals.
One large squash usually makes 3-4 good-sized containers of puree to be used in future pasta sauces, soups, ravioli fillings, etc.
You could make your own ravioli of course, but I usually cheat and buy the frozen kind.
However, I did splurge on this fresh ravioli one time with buffalo mozzarella and basil filling – it was nearly double the price of the frozen stuff but SO SO good. So you can always fancify this ravioli bake even more.
I was actually a bit nervous to mess with a classic. My mom already makes this delicious ravioli bake using frozen spinach and cheese ravioli, then piles on a rich, meaty tomato sauce and shredded mozzarella cheese before baking it in the oven.
It's super good, but I thought this dish could use a twist.
And boy was I right!!! The butternut squash sauces works perfectly here, and you can use any variety of seasonal veg that you want. I know some people have an aversion to brussels sprouts, so you can definitely switch it up and throw in some broccoli or kale or any other kind of green veggie you prefer.
Heck, you could probably even get away with adding more root vegetables. The sauce is kinda like a vegetable in and of itself, and that must count for something right?
So, I say bring it on November!
Bring on the cold and the dreary grey days and ever-lasting dark nights.
I shall fight back with wine, ravioli bake and Netflix.
Maybe I'll even put my PJs on at 8pm while I gobble this down.
Now go make this Butternut Squash Ravioli Bake. Or at least get started on the sauce. You're gonna die over this!
Butternut Squash Ravioli Bake
- 2 packages storebought ravioli of your choice
- 2 tbsp olive oil divided
- 8 slices turkey bacon
- 2 cups sliced brussels sprouts
- 3 cloves garlic minced
- 2 shallots chopped
- 1/4 cup chopped fresh sage
- 1/2 cup parmesan cheese
- 3/4 cup mozzarella cheese
Butternut Squash Sauce
- 4 cups butternut squash puree about 1/2 of one large butternut squash
- 1/2 cup milk
- 1/4 cup cream
- 3/4 cup grated parmesan cheese
- 1/2 tsp salt
- 1/4 tsp pepper
- Peel butternut squash and chop into 1 inch pieces. Bring cubes to a boil in a large pot of water, cooking for 10-15 min until tender. Drain and let cool, then puree. You can do this step ahead of time, cooking a whole squash and freezing the puree for two servings of sauce.
- In a large frying pan, heat 1 tbsp olive oil over med-high heat. Add turkey bacon and cook for 2-3 min each side. Remove from heat and once cool, chop into small pieces.
- Add remaining tbsp of olive oil to the same frying pan, then add brussels sprouts, garlic, shallots and sage sauteeing for 4-5 min on med-high heat until veggies are tender-crisp.
- In a medium-sized saucepan, add butternut squash puree, milk and cream. Bring to a boil at med-high heat, then lower heat to med-low. Add parmesan cheese, salt and pepper, stirring to combine well.
- Preheat oven to 375 F.
- Add ravioli to a greased 9x13 oven safe dish. Add bacon and brussels mixture. Cover everything with butternut squash sauce, then top with parmesan and mozzarella cheese.
- Bake for 30 min, then serve immediately.
You'll now know the culprit behind my next couch coma.