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!
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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}
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 15 min, then serve immediately.
Comments & Reviews
Mark, Compass & Fork says
Such a good time to enjoy squash. We call it pumpkin where we come from and it is a very popular vegetable. I love it in ravioli. Nice job.
Byron Thomas says
Girl, you’ve got my Friday night all planned! PJs at 8 (maybe even 7!) coupled with Netflix and this beautiful ravioli. I’m in the for the night. #phoneoff
Taylor Stinson says
Hahaha Byron seriously though!!! Thanks for your kind words 🙂
Evi says
This looks absolutely amazing!!
Taylor Stinson says
Thank you so much Evi!
Michelle says
The perfect comfort food for fall…I love it! And I have several butternut squashes in the pantry right now!
Cynthia says
This dish looks pretty yummy. I don’t have an aversion to brussels sprouts and would happy to have a plate of this right now.
Taylor Stinson says
Thank you Cynthia!
Kristine-Bites of Flavor says
This recipe sounds like a dream! I love butternut squash sauce and love that there are brussel sprouts in this recipe. Yum!
Taylor Stinson says
Thanks Kristine! I can’t help it but I’m a brussels sprouts lover haha
Vicky @ Avocado Pesto says
LOVING all these flavors! Going to try to make this dairy free with coconut milk and vegan cheese! And like you I loved the extra hour of sleep but hate how it’s now going to be dark at 5! So depressing indeed!
Taylor Stinson says
Hey Vicky – LOVE that idea, please let me know how it turns out if you do. I have a couple vegetarian family members and love vegan food so I’m always trying to find alternatives to make certain recipes. I mean squash is so delicious as is I probably shouldn’t have even added any milk in the first place hahaha. And tell me about it. I’ve been trying to stop work at 5pm every day and feel like I will have to – your body’s natural rhythm can’t fight the dark!
Lisa Huff says
Gorgeous! Perfect fall dinner!
Taylor Stinson says
Thank you Lisa 🙂
Elaine @ Dishes Delish says
This looks so delicious! I can’t wait to make it!
Taylor Stinson says
Thanks Elaine! Let me know if you do 🙂
Kim @ Three Olives Branch says
This looks amazing! I love that you added the bacon and brussels sprouts straight into the bake. Yum!!
Taylor Stinson says
Thanks Kim! Definitely makes for an easier dinner!
Gloria says
Are you supposed to cook the ravioli first ?
Taylor Stinson says
No it gets cooked in the oven 🙂
Gloria says
Thanks! Delicious recipe. Making this for the third time now 👩🏻🍳
Taylor Stinson says
So happy you enjoyed Gloria 🙂