This Butternut Squash Ravioli Bake is a creamy and indulgent dish that’s super easy to make and perfect for cozy nights in.
How to make this recipe
- Peel, boil and puree the butternut squash.
- Cook the turkey bacon and cut it into bite-sized pieces.
- Sauté the vegetables until they're tender-crisp.
- Make the butternut squash sauce.
- Bake everything together for 30 minutes.
- 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
- More Butternut Squash Recipes
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}
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; you can use fresh or frozen, no need to boil before baking
- 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
- 1 cup milk
- 1/2 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 9×13 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.
Comments & Reviews
Amanda says
Do you boil the ravioli before baking?
Taylor Stinson says
No you just add it in and bake it!
Deb says
Your recipe doesn’t say whether to boil the frozen ravioli before adding. I’m in the midst of making it now! Ugh
Ok now I see the above comment. Thanks!
Taylor Stinson says
Sorry, I didn’t know that would be confusing to some people. I will go in and add that detail now, thank you for the feedback 🙂
Leanne says
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
Taylor Stinson says
I’m so happy you enjoyed, Leanne 🙂 And good to know those changes can be made. Thanks for sharing your review!!
susan says
Sorry, I don’t see where it mentions to use cooked/boiled Ravioli or uncooked Ravioli. The pic looks uncooked.
Taylor Stinson says
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.
Taylor Stinson says
Yes that is the time needed.
Karen says
Delicious!
Danielle says
Could frozen diced butternut squash be used?
Taylor Stinson says
Hey Danielle – I don’t think the texture would be the same but I imagine it would work 🙂
Rachael says
I used PC brand frozen butternut squash and it was amazing! Maybe its better with fresh? Either way, yummmm!!
Carrie says
This looks amazing! How many ounces of raviolis did your two packages equal? Thanks!
James says
I’m always looking for yummy ways to sneak sprouts into my meals. This sounds delicious!
Kristyn says
I recently started eating butternut squash – not sure what took me so long. This ravioli looks wonderful! Yum!
Taylor Stinson says
Thank you Kristyn 🙂 Butternut squash is seriously one of my faves!
Sues says
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!