Easy Butternut Squash Ravioli Bake

Growing up, pasta night at our house meant opening a jar of marinara and boiling spaghetti. That’s just how we did things. The first time I saw someone making homemade ravioli, I thought they must be some kind of cooking genius.

But here’s the thing about this butternut squash ravioli bake – it gives you all that made-from-scratch taste without spending hours in the kitchen. Using store-bought ravioli and a few simple ingredients, you can put together something that tastes like it came from your Italian grandmother’s kitchen (even if, like me, you don’t have an Italian grandmother).

What Kind of Butternut Squash Should I Use?

For this recipe, you’ll want to look for a butternut squash that feels heavy for its size and has a firm, beige skin without any soft spots or green patches. While you can use pre-made butternut squash puree from the store, making your own from a fresh squash will give you the best flavor. The neck of the squash tends to be the meatiest part and easiest to work with, so pick one with a long, thick neck if you can. If you’re short on time, many grocery stores now sell pre-cut butternut squash cubes in the produce section – these work great too and will save you some prep work, though they tend to be a bit more expensive than buying a whole squash.

Options for Substitutions

This cozy pasta bake is pretty adaptable and here’s how you can switch things up:

• Turkey bacon: You can use regular pork bacon, pancetta, or skip the meat entirely. For a vegetarian version, try adding some sautéed mushrooms instead – they’ll give you that nice savory flavor.
• Brussels sprouts: Not a fan of Brussels sprouts? Try broccoli florets, cauliflower, or even kale instead. Just chop them into similar-sized pieces and roast them the same way.
• Butternut squash: For the puree, you can use canned pumpkin puree (not pie filling) or even sweet potato puree. The sauce might be slightly different in color but will still taste great.
• Fresh sage: While fresh sage gives the best flavor, dried sage works too (use 1/2 teaspoon). You could also try fresh thyme or rosemary if you prefer.
• Mozzarella cheese: Feel free to swap in provolone, fontina, or even white cheddar. Just make sure it’s a good melting cheese.
• Ravioli: Any filled pasta works here – try tortellini or even regular pasta shapes like penne or shells. If using regular pasta, cook it first until almost done.

Watch Out for These Mistakes While Baking

The biggest challenge when making butternut squash ravioli bake is preventing the ravioli from becoming mushy – make sure not to pre-cook the ravioli if using the baking-only variety, as they’ll cook perfectly in the sauce during baking. A common misstep is overcrowding the pan when cooking the Brussels sprouts and onions; instead, work in batches to achieve proper caramelization, which adds deeper flavor to your dish. To avoid a watery sauce, strain any excess liquid from your butternut squash puree before mixing it with other ingredients, and don’t skip browning the sage with the vegetables – this simple step releases its essential oils and creates a more robust flavor profile. For the best texture, let the bake rest for 10-15 minutes after coming out of the oven, allowing the sauce to thicken and the layers to set properly.

What to Serve With Butternut Squash Ravioli Bake?

This cozy pasta bake calls for some simple sides that won’t overshadow its rich, creamy flavors. A light arugula salad with lemon dressing and pine nuts makes the perfect fresh contrast to the hearty ravioli. If you want to add more veggies to your meal, some roasted asparagus or sautéed green beans would work really well on the side. And don’t forget a piece of crusty Italian bread to soak up any extra sauce – though you might want to skip it if you’re watching your carbs since this dish is already pretty filling!

Storage Instructions

Keep Fresh: This cozy butternut squash ravioli bake will stay good in the fridge for up to 4 days when stored in an airtight container. The flavors actually get even better after a day or two as everything melds together!

Freeze: You can freeze portions of this casserole for up to 3 months. Just wrap it well in foil and place in a freezer-safe container. Pro tip: divide it into smaller portions before freezing for easier reheating later!

Reheat: To warm up your ravioli bake, cover it with foil and pop it in the oven at 350°F for about 20-25 minutes, or until heated through. If frozen, thaw overnight in the fridge first. You can also microwave individual portions, just add a splash of milk if it seems dry.

Make Ahead: You can assemble this dish up to 24 hours before baking – just cover and keep it in the fridge. When ready to cook, let it sit at room temperature for 30 minutes before popping it in the oven. You might need to add an extra 10-15 minutes to the baking time.

Preparation Time	15-20 minutes
Cooking Time	50-60 minutes
Total Time	65-80 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2100-2300
• Protein: 90-110 g
• Fat: 120-140 g
• Carbohydrates: 210-230 g

Ingredients

• 8 strips turkey bacon (or use pork bacon)
• 1 tablespoon olive oil
• 2 cups halved brussels sprouts
• 1 chopped yellow onion
• 4 minced garlic cloves
• 1/4 cup fresh sage, chopped (or 1/2 teaspoon dried sage)
• 2 packages of ready-made ravioli (600g each; any filling, fresh or frozen, baking-only)
• 2-3 cups butternut squash pasta sauce
• 1 cup shredded mozzarella cheese
• 3 cups butternut squash puree (from roughly 1 large squash)
• 1 cup milk
• 1/2 cup grated parmesan cheese
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Step 1: Prepare the Butternut Squash Puree

Start by peeling a butternut squash and chopping it into 1-inch pieces.

Place the cubes in a large pot of water and bring to a boil.

Cook for 10-15 minutes until the squash is tender.

Drain the water and let the squash cool slightly, then puree until smooth.

You can prepare this step ahead of time by cooking a whole squash and freezing the puree for future use.

Step 2: Cook Turkey Bacon and Prepare Vegetables

Preheat your oven to 375°F (190°C).

In a large frying pan, cook turkey bacon for 2-3 minutes on each side until crispy.

Remove from heat and let cool, then chop into small pieces.

Using the same frying pan, add a little olive oil and sauté brussels sprouts, onion, garlic, and sage over medium-high heat for 4-5 minutes until the vegetables are tender-crisp.

Step 3: Make the Butternut Squash Sauce

While preparing the vegetables, in a separate medium-sized saucepan, combine the butternut squash puree and milk.

Bring the mixture to a boil over medium heat, then reduce the heat to medium-low.

Stir in parmesan cheese, salt, and pepper, mixing well to combine and create a creamy sauce.

Step 4: Assemble the Dish

Grease a 9×13-inch oven-safe dish and add the ravioli in an even layer.

Spread the cooked bacon and brussels sprouts mixture over the ravioli.

Pour the butternut squash sauce evenly over everything, making sure to cover all ingredients.

Finish off by topping with a generous layer of mozzarella cheese.

Step 5: Bake and Serve

Place the assembled dish in the preheated oven and bake for 30 minutes, or until the cheese is melted and bubbly.

Once done, remove from the oven and serve immediately while hot.

Enjoy your deliciously creamy and flavorful butternut squash ravioli bake!