Easy Butternut Squash Ravioli with Brown Sugar

Growing up, I thought butternut squash was just something you’d roast with butter and call it a day. That’s how my mom always served it, usually alongside a holiday turkey. When I tried making anything fancier, it usually turned into a stringy mess that nobody wanted to eat.

Turns out I was missing out on one of the best ways to enjoy this fall vegetable – wrapped in pasta dough with a hint of brown sugar. These ravioli are much easier to make than you might think, and they’re way better than anything you’ll find in the frozen food aisle. Even my kids, who normally run at the sight of squash, ask for seconds when these show up on the dinner table.

What Kind of Butternut Squash Ravioli Should I Use?

You’ll find butternut squash ravioli in both the refrigerated and frozen sections of your grocery store, and either option works great for this recipe. Fresh ravioli from the refrigerated section tends to have a slightly better texture, but frozen varieties are more widely available and usually less expensive. When shopping, look for ravioli that lists butternut squash as one of the first ingredients – some brands use more fillers than others. If you’re at a store with a good pasta selection, you might find both traditional egg-based and egg-free versions, and both will work well with these toppings.

Options for Substitutions

This cozy pasta dish can be adapted with several easy swaps if you need them:

• Butternut squash ravioli: If you can’t find butternut squash ravioli, you can use pumpkin ravioli or even cheese ravioli. Sweet potato ravioli would also work well with these flavors.
• Pecans: Walnuts or hazelnuts make great alternatives to pecans. For a nut-free version, try using pumpkin seeds or sunflower seeds instead.
• Dried cranberries: You can swap these with dried cherries, golden raisins, or even chopped dried apricots. If you want to skip dried fruit altogether, that’s fine too!
• Fresh sage: If fresh sage isn’t available, use 1½ teaspoons dried sage instead. Fresh thyme or rosemary could also work, though use a bit less as they’re stronger in flavor.
• Heavy cream: Half-and-half or whole milk can replace heavy cream, though the sauce won’t be quite as rich. For a dairy-free option, try full-fat coconut milk.
• Brown sugar: Maple syrup or honey can stand in for brown sugar – start with 3 tablespoons and adjust to taste.

Watch Out for These Mistakes While Cooking

The biggest challenge when preparing butternut squash ravioli is timing – cooking the pasta too long can make it fall apart, while undercooking leaves it chewy and tough, so keep a close eye on the package directions and test one ravioli at the suggested cooking time. Another common mistake is burning the brown sugar butter sauce, which can happen quickly if the heat is too high – instead, use medium-low heat and stir constantly until the butter and sugar are just melted and combined. To prevent the pecans from becoming bitter, toast them separately over medium heat until just fragrant (about 3-5 minutes), then add them to the sauce at the very end. For the best flavor balance, add the heavy cream only after removing the pan from heat, as it can separate if boiled, and make sure to season gradually with the salt and cayenne – you can always add more, but you can’t take it away.

What to Serve With Butternut Squash Ravioli?

This sweet and savory ravioli pairs perfectly with simple sides that won’t overshadow its rich flavors. A light arugula salad dressed with just olive oil and lemon juice makes a great partner, cutting through the richness of the brown sugar sauce. For a veggie option, roasted Brussels sprouts or sautéed green beans work really well – their slightly bitter notes balance out the sweetness of the butternut squash and brown sugar. If you’re serving this for a dinner party, start with a light soup like a simple chicken broth or clear vegetable soup to set the stage for this filling pasta dish.

Storage Instructions

Keep Fresh: This butternut squash ravioli is best enjoyed right after making it, but if you have leftovers, place them in an airtight container in the fridge for up to 3 days. The sauce might thicken up a bit in the fridge, which is totally normal.

Make Ahead: If you want to prep ahead, you can toast the pecans and measure out your ingredients earlier in the day. I wouldn’t recommend making the full dish too far in advance since the ravioli can stick together and the sauce is best when fresh.

Warm Up: When you’re ready to enjoy your leftovers, gently warm them in a pan over low heat. Add a splash of cream or butter if the sauce needs loosening up. The microwave works too, but use medium power and heat in short bursts to avoid making the ravioli tough.

Preparation Time	10-15 minutes
Cooking Time	15-20 minutes
Total Time	25-35 minutes
Level of Difficulty	Medium

Estimated Nutrition

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

• Calories: 1500-1700
• Protein: 40-50 g
• Fat: 90-100 g
• Carbohydrates: 170-190 g

Ingredients

• 16 ounces of butternut squash ravioli, prepared as directed on the package
• 3/4 cup chopped pecans
• 1/2 cup dried cranberries
• 3 tablespoons real butter
• 1/4 cup brown sugar
• 3/4 teaspoon coarse salt
• 1/4 teaspoon cayenne pepper
• 1 1/2 tablespoons fresh sage, chopped
• 2 tablespoons heavy cream

Step 1: Cook the Pasta

Begin by preparing your pasta according to the package instructions.

Once cooked, drain the pasta and set it aside.

It is essential to have everything ready as the sauce comes together quickly.

Step 2: Toast the Pecans and Cranberries

In a large, wide saucepan or skillet, toast the pecans alongside the cranberries over medium heat.

Stir occasionally and cook until the aroma is fragrant, showing that the pecans are just toasted.

Step 3: Melt the Butter with Spices

Reduce the heat to low and add the butter to the pan with the toasted pecans and cranberries.

Stir until the butter begins to melt, then add the brown sugar, a pinch of salt, a dash of cayenne for heat, and some sage for an herbal note.

Continue to stir until the butter is fully melted and all ingredients are well combined.

Step 4: Finish the Sauce and Toss the Ravioli

Whisk in the cream to the melted butter mixture, blending everything together into a smooth sauce.

Add your cooked ravioli to the sauce and gently toss them until they’re thoroughly coated.

Enjoy your dish hot, accompanied by your choice of sides or toppings!

Optional Step: Ravioli Variations

If butternut squash ravioli is unavailable, feel free to substitute with chicken, spinach, or cheese ravioli.

These alternatives pair well with the sauce and provide a delicious variation.

Ravioli can be purchased from retailers like Sam’s Club or Cub, or you can make your own if you’re feeling adventurous!