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.

Gain access to my free 4-week meal prep magic ebook!

Success! Now check your email to confirm your subscription - in order to take part in the challenge you MUST press that confirm button! Check your "other" folder if you don't see that confirmation email. In the meantime, add me to your contacts to ensure that you receive my Challenge emails 🙂

There was an error submitting your subscription. Please try again.

We use this field to detect spam bots. If you fill this in, you will be marked as a spammer.

I'd like to receive the free email course. Subscribe We won't send you spam. Unsubscribe at any time. Powered by ConvertKit

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!

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.

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!

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.

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!

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 {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.

4.6 from 10 votes

Print Pin Rate

Course: Pasta

Cuisine: American, Italian

Keyword: bacon, brussels sprouts, butternut squash, pasta bake, ravioli bake

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

Gain access to my FREE 5-day meal prep challenge + bonus resources when you sign up.

learn how to meal prep by subscribing to our newsletter!

There was an error submitting your subscription. Please try again.

We use this field to detect spam bots. If you fill this in, you will be marked as a spammer.

I'd like to receive the free email course. Subscribe