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Home » Recipes » Butternut Squash Ravioli Bake {Super Easy}

Butternut Squash Ravioli Bake {Super Easy}

1/14/22

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This Butternut Squash Ravioli Bake is a creamy and indulgent dish that’s super easy to make and perfect for cozy nights in.

Butternut Squash Ravioli Bake

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How to make this recipe

  1. Peel, boil and puree the butternut squash.
  2. Cook the turkey bacon and cut it into bite-sized pieces.
  3. Sauté the vegetables until they're tender-crisp.
  4. Make the butternut squash sauce.
  5. Bake everything together for 30 minutes.
  6. Serve and enjoy!

Butternut Squash Ravioli Bake

Ingredients and substitutions

  • Turkey bacon – you could also use regular bacon, but it has more calories.
  • Olive oil – any other kind of neutral oil can replace olive oil such as avocado or canola oil.
  • Brussels sprouts – spinach or other veggies you have on hand would be good in this dish.
  • Yellow onion – white onion can be used in a pinch.
  • Garlic – use fresh or jarred garlic, although fresh garlic has the best taste.
  • Fresh sage – rosemary and thyme have similar flavours.
  • Store-bought ravioli – I usually buy the frozen Oliveri broccoli and cheese ravioli, but you can use whatever kind you prefer.
  • Mozzarella cheese – top with additional parmesan instead of mozzarella or leave the cheese off the top entirely.
  • Butternut squash puree – canned pumpkin would also work.
  • Milk – 2% or whole milk is best. Almond milk, soy milk or oat milk are good dairy-free substitutes, but the flavour may not be the exact same.
  • Grated parmesan cheese – you can always sub in pecorino romano or asiago cheese instead, but you do need some cheese to make the sauce creamy.
  • Salt & pepper – to taste.

Butternut Squash Ravioli Bake

What sauce goes with butternut squash ravioli?

I love making butternut squash ravioli with a creamy sauce to make it extra indulgent. This recipe uses a homemade butternut squash sauce, but you could also use a red pepper cream sauce or a brown butter and sage sauce.

What to serve with butternut squash ravioli

Since butternut squash ravioli is already fairly heavy, I like to serve it with some roasted veggies on the side or a fresh salad. You can also make some yummy garlic bread or focaccia to go with it!

Butternut Squash Ravioli Bake

Is butternut squash ravioli vegan?

While this butternut squash ravioli recipe isn't vegan, some slight tweaks can make it vegan. Go without the turkey bacon and mozzarella cheese, substitute the parmesan cheese for nutritional yeast and swap out the milk for a dairy-free alternative. Also make sure that whatever store-bought ravioli you buy is vegan.

Butternut Squash Ravioli Bake

Storing and reheating

The leftovers of this recipe store beautifully! It is a very large recipe that serves 10 people, so be wary of the portion sizes and be sure to store the leftovers. You can store them in individual servings in glass containers or just refrigerate the entire casserole dish if you have room in the fridge.

To reheat, sprinkle some water overtop and then microwave for 2-3 minutes covered with a damp paper towel. This will completely revive your pasta without drying it out and will have it tasting like new! You can also sprinkle water overtop and place the casserole dish in a 350 F oven for 15 minutes to reheat the leftovers.

Freezing this recipe

You can freeze this recipe to enjoy more servings later! I recommend freezing individual servings in foil containers so you can reheat in a 375 F oven right from frozen for 30-40 minutes. It's that easy – just pull out of the freezer and reheat in the oven for the ultimate comfort food!

Butternut Squash Ravioli Bake

More butternut squash recipes

  • Butternut Squash Ravioli + Red Pepper Cream Sauce
  • Brown Butter Butternut Squash Gnocchi With Sage
  • Instant Pot Butternut Squash Risotto

Meal prep tools

  • Grab some glass meal prep bowls if you plan on turning this pasta bake into your weekly lunches.
  • These foil containers are great for storing leftovers and reheating direct from frozen in the oven.
  • You can also buy pre-made butternut squash sauce in jars now! It will save you so much time.
Butternut Squash Ravioli Bake

Butternut Squash Ravioli Bake {Super Easy}

This Butternut Squash Ravioli Bake is a creamy and indulgent dish that’s super easy to make and perfect for cozy nights in.
4.67 from 12 votes
Print Pin Rate
Course: Pasta
Cuisine: American, Italian
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 10 servings
Calories: 570.93kcal
Author: Taylor Stinson

Ingredients

  • 8 slices turkey bacon or pork bacon
  • 1 tbsp olive oil
  • 2 cups brussels sprouts sliced in half
  • 1 yellow onion chopped
  • 4 cloves garlic minced
  • 1/4 cup chopped fresh sage or 1/2 tsp dried
  • 2 (600g) packages store bought ravioli any filling will work
  • 2-3 cups butternut squash sauce homemade (recipe below) or store bought - see link for storebought sauce in meal prep tools heading above recipe card
  • 1 cup mozzarella cheese

Butternut Squash Sauce

  • 3 cups butternut squash puree about 1 large butternut squash
  • 3/4 cup milk
  • 3/4 cup grated parmesan cheese
  • 1/2 tsp salt
  • 1/4 tsp pepper

Instructions

  • 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.
  • Preheat oven to 375 F. In a large frying pan, cook turkey bacon for 2-3 min each side. Remove from heat and once cool, chop into small pieces.
  • Add olive oil to the same frying pan, then add brussels sprouts, onion, garlic and sage, sauteeing for 4-5 min on med-high heat until veggies are tender-crisp.
  • Meanwhile at the same time, In a medium-sized saucepan, add butternut squash puree and milk. Bring to a boil at medium heat, then lower heat to med-low. Add parmesan cheese, salt and pepper, stirring to combine well.
  • Add ravioli to a greased 9x13 oven safe dish. Add bacon and brussels mixture. Cover everything with butternut squash sauce, then top with mozzarella cheese. Bake for 30 min, then serve immediately.

Nutrition

Calories: 570.93kcal | Carbohydrates: 60.84g | Protein: 28.22g | Fat: 24.07g | Saturated Fat: 8.96g | Cholesterol: 93.05mg | Sodium: 1312.68mg | Potassium: 372.74mg | Fiber: 5.43g | Sugar: 5.6g | Vitamin A: 6255.74IU | Vitamin C: 27.91mg | Calcium: 224.4mg | Iron: 13.56mg
Tried this Recipe? Tag me Today!Mention @GirlonBloor or tag #girlonbloor!

Filled with brussels sprouts, butternut squash, cheese and bacon, this Butternut Squash Ravioli Bake is an indulgent yet easy recipe perfect for cozy nights on the couch. #butternutsquash #raviolibake Filled with brussels sprouts, butternut squash, cheese and bacon, this Butternut Squash Ravioli Bake is an indulgent yet easy recipe perfect for cozy nights on the couch. #butternutsquash #raviolibake

Filled with brussels sprouts, butternut squash, cheese and bacon, this Butternut Squash Ravioli Bake is an indulgent yet easy recipe perfect for cozy nights on the couch. #butternutsquash #raviolibake Filled with brussels sprouts, butternut squash, cheese and bacon, this Butternut Squash Ravioli Bake is an indulgent yet easy recipe perfect for cozy nights on the couch. #butternutsquash #raviolibake

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About Taylor Stinson

Hey there, my name's Taylor! I’m the founder of The Girl on Bloor, a food blog where I share healthy meal prep recipes for busy people. I'm a busy city girl living in downtown Toronto on (you guessed it!) Bloor Street. I've got 10 years experience meal prepping, along with a Master's degree in journalism, and you can find my work across the internet featured on publications such as Buzzfeed, HuffPost, Women's Health, Reader's Digest and more. I also run the awesome 5-Day Meal Prep Challenge, which is a free email course and Facebook group where I share my meal planning strategies and easy meal prep tips and recipes. Be sure to check out my free beginner’s guide to meal prep and follow me on Facebook, YouTube and Instagram to get my latest recipes and meal prep tips!

Comments

  1. Amanda says

    October 6, 2021 at 19:12

    Do you boil the ravioli before baking?

    Reply
    • Taylor Stinson says

      October 7, 2021 at 07:13

      No you just add it in and bake it!

      Reply
  2. Leanne says

    March 13, 2021 at 19:56

    Absolutely delicious and a breeze to prep. I changed a few ingredients like Progresso Butternut Squash soup, simmered for 15 minutes and added Provolone cheese as I didn’t have much parmesan cheese. I also omitted meat and used frozen round ravioli so bake time was actually 40 minutes with top on and another 30 with top removed. I will definitely add this dish to my vegetarian Mondays

    Reply
    • Taylor Stinson says

      March 15, 2021 at 16:52

      I’m so happy you enjoyed, Leanne 🙂 And good to know those changes can be made. Thanks for sharing your review!!

      Reply
  3. susan says

    October 4, 2020 at 16:16

    Sorry, I don’t see where it mentions to use cooked/boiled Ravioli or uncooked Ravioli. The pic looks uncooked.

    Reply
    • Taylor Stinson says

      October 5, 2020 at 08:01

      The ravioli gets cooked while baking for 30 minutes, as it states in the recipe. Not sure how it appears uncooked in the photos but everyone is entitled to their opinion.

      Reply
  4. Karen says

    September 15, 2020 at 00:52

    5 stars
    Delicious!

    Reply
  5. Danielle says

    March 8, 2020 at 11:04

    Could frozen diced butternut squash be used?

    Reply
    • Taylor Stinson says

      March 9, 2020 at 15:39

      Hey Danielle – I don’t think the texture would be the same but I imagine it would work 🙂

      Reply
    • Rachael says

      June 1, 2021 at 09:58

      I used PC brand frozen butternut squash and it was amazing! Maybe its better with fresh? Either way, yummmm!!

      Reply
  6. Carrie says

    October 7, 2017 at 18:53

    This looks amazing! How many ounces of raviolis did your two packages equal? Thanks!

    Reply
  7. James says

    January 8, 2017 at 00:28

    I’m always looking for yummy ways to sneak sprouts into my meals. This sounds delicious!

    Reply
  8. Kristyn says

    November 12, 2016 at 15:36

    I recently started eating butternut squash – not sure what took me so long. This ravioli looks wonderful! Yum!

    Reply
    • Taylor Stinson says

      November 14, 2016 at 15:57

      Thank you Kristyn 🙂 Butternut squash is seriously one of my faves!

      Reply
  9. Sues says

    November 9, 2016 at 16:54

    Yes, yes yes! Way to take butternut squash ravioli (already delicious!) and make it 80425 times better. Not only is this gorgeous, but I can tell it’s packed with flavor, too!

    Reply
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Taylor Stinson

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