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Butternut Squash Ravioli Bake
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4.6 from 10 votes

Butternut Squash Ravioli Bake

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.
Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
Course: Pasta
Cuisine: American, Italian
Keyword: bacon, brussels sprouts, butternut squash, pasta bake, ravioli bake
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