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Butternut Squash Ravioli Sauce: The Ultimate Guide to Deliciousness

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Creamy butternut squash sauce coats tender ravioli in this comforting and flavorful dish. Perfect for a cozy weeknight meal.

Ingredients

Scale
  • 1 large butternut squash (about 2–2.5 pounds), peeled, seeded, and cubed
  • 2 tablespoons olive oil, plus more for drizzling
  • 1 medium yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 teaspoon dried sage
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon red pepper flakes (optional)
  • 4 cups vegetable broth (or chicken broth)
  • 1/2 cup heavy cream (or coconut cream for a vegan option)
  • 1/4 cup grated Parmesan cheese (optional, omit for vegan)
  • Salt and freshly ground black pepper to taste
  • Fresh sage leaves for garnish (optional)
  • Toasted walnuts or pecans, chopped, for garnish (optional)
  • Butternut squash ravioli (fresh or frozen), about 1 pound

Instructions

  1. Roast the Squash: Preheat oven to 400°F (200°C). Toss cubed squash with 2 tablespoons olive oil, salt, and pepper on a baking sheet. Roast for 25-30 minutes, until tender and slightly caramelized, tossing halfway through.
  2. Sauté Aromatics: While squash roasts, heat a drizzle of olive oil in a large saucepan over medium heat. Add onion and cook until softened, about 5-7 minutes. Add garlic, sage, nutmeg, and red pepper flakes (if using). Cook for 1 minute, stirring constantly, until fragrant.
  3. Combine Squash and Broth: Add roasted squash to the saucepan with the aromatics. Pour in broth. Bring to a simmer.
  4. Simmer and Soften: Reduce heat to low, cover, and simmer for 15-20 minutes, until squash is very soft.
  5. Blend the Sauce: Carefully transfer mixture to a blender (or use an immersion blender). Blend until smooth and creamy.
  6. Finish the Sauce: Pour sauce back into the saucepan. Stir in cream and Parmesan cheese (if using). Heat gently over low heat until warmed through. Do not boil. Season with salt and pepper to taste.
  7. Cook the Ravioli: While sauce simmers, bring a large pot of salted water to a boil. Add ravioli and cook according to package directions (usually 3-5 minutes), until they float and are tender.
  8. Drain the Ravioli: Gently drain ravioli in a colander.
  9. Combine Ravioli and Sauce: Add drained ravioli to the saucepan with the sauce. Gently toss to coat.
  10. Serve: Serve immediately, garnished with fresh sage leaves and toasted walnuts or pecans, if desired.

Notes

  • Squash Variety: Acorn or kabocha squash can be substituted for butternut squash.
  • Vegan Option: Use coconut cream and omit Parmesan cheese. Add nutritional yeast for a cheesy flavor.
  • Spice Level: Adjust red pepper flakes to your preference.
  • Sweetness: Add maple syrup or honey if desired.
  • Make Ahead: Sauce can be made ahead and stored in the refrigerator for up to 3 days or frozen for up to 2 months.
  • Serving Suggestions: Pairs well with a green salad or roasted vegetables.
  • Adding Protein: Add grilled chicken or shrimp.
  • Wine Pairing: Pinot Grigio or Sauvignon Blanc.
  • Sauce Too Thick: Add more broth or water.
  • Sauce Too Thin: Simmer longer or add a cornstarch slurry.
  • Sauce Too Bland: Add more salt, pepper, Parmesan cheese, or lemon juice.

Find it online: https://mmmflavors.com/butternut-squash-ravioli-sauce/