Simple Butternut Squash Ravioli Sauce Recipe

The aroma of this buttery and nutty butternut squash ravioli sauce will sweep you off your feet. Picture a cozy kitchen filled with the scent of sautéing garlic and fresh herbs, creating an irresistible atmosphere that invites everyone to gather around the table.

This simple yet elegant dish is perfect for family dinners or date nights where you want to impress without spending all day in the kitchen. The moment you taste that velvety sauce clinging to each piece of ravioli, you’ll be hooked. Trust me; it’s a flavor experience worth savoring.

Sharing this dish at our family dinner was unforgettable; everyone went back for seconds!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Fresh Butternut Squash: Choose firm squashes with smooth skin; they should feel heavy for their size.
• Olive Oil: Use extra virgin olive oil for its rich flavor and health benefits.
• Fresh Garlic: Opt for plump cloves; they add depth and aroma to your sauce.
• Vegetable Broth: A good-quality broth enhances the overall flavor without overpowering the dish.
• Cream: Heavy cream creates that luxurious texture; substitute with cashew cream if vegan.
• Sage Leaves: Fresh sage brings an earthy aroma that pairs perfectly with squash.
• Parmesan Cheese: Grated parmesan adds umami depth; use nutritional yeast as a vegan alternative.
• Salt and Pepper: Essential seasonings to enhance the flavors of your ingredients.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Prepare the Butternut Squash: Start by preheating your oven to 400°F (200°C). Cut the butternut squash in half lengthwise and scoop out the seeds.

Roast the Squash: Place the squash halves cut-side down on a baking sheet lined with parchment paper. Roast for about 30-40 minutes or until tender.

Sauté Garlic and Sage: While the squash roasts, heat olive oil in a large skillet over medium heat. Add minced garlic and chopped sage leaves; sauté until fragrant.

Mash the Squash: Once cooled slightly, scoop out the roasted flesh from the skin into a bowl. Mash it until smooth using a fork or potato masher.

Create the Sauce Base: To your sautéed garlic and sage mixture, add mashed butternut squash and vegetable broth. Stir well until combined.

Add Cream and Seasonings: Pour in heavy cream while stirring continuously until everything is blended together. Season with salt and pepper to taste.

Now you’ve created an exquisite butternut squash ravioli sauce that’s ready to coat your favorite pasta! Enjoy this creamy delight drizzled over ravioli or even tossed with some roasted vegetables for a complete meal!

Perfecting the Cooking Process

Start by roasting the butternut squash until tender, then blend it with sautéed garlic and spices. Cook your ravioli while preparing the sauce to save time and keep everything warm.

Add Your Touch

Feel free to swap out herbs or add red pepper flakes for some heat. You could even toss in some sautéed spinach or kale for extra nutrition and color.

Storing & Reheating

Store any leftovers in an airtight container in the fridge for up to three days. Reheat gently on low heat, adding a splash of water or broth to restore creaminess.

Cooking butternut squash ravioli sauce has become a family favorite, especially when my niece declared it “the best sauce ever” after her first taste!

FAQ

Can I use frozen butternut squash for this recipe?

Yes, frozen butternut squash works well; just ensure it’s fully thawed before cooking.

What can I serve with butternut squash ravioli sauce?

Pair it with garlic bread or a simple side salad for a complete meal.

How can I make this dish vegan-friendly?

Substitute cream with coconut milk or a plant-based alternative for a vegan version.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

Print

Butternut Squash Ravioli Sauce

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Sophie
• Total Time: 55 minutes
• Yield: Serves approximately 4 people 1x

Print Recipe

Pin Recipe

Description

Butternut squash ravioli sauce is a creamy, autumn-inspired delight that transforms your pasta into a comforting dish. Ideal for family dinners or date nights.

---

Ingredients

Scale 1x2x3x

• 1 medium butternut squash (about 2 cups mashed)
• 2 tablespoons extra virgin olive oil
• 3 cloves fresh garlic, minced
• 1 cup vegetable broth
• 1 cup heavy cream (or cashew cream for vegan option)
• 6 fresh sage leaves, chopped
• ½ cup grated Parmesan cheese (or nutritional yeast for vegan option)
• Salt and pepper to taste

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat the oven to 400°F (200°C). Halve the butternut squash and scoop out the seeds. Roast cut-side down on a parchment-lined baking sheet for 30-40 minutes until tender.
2. In a skillet, heat olive oil over medium heat. Add minced garlic and chopped sage; sauté until fragrant.
3. Once the squash is cool enough to handle, scoop out the flesh into a bowl and mash until smooth.
4. Add the mashed squash to the skillet with garlic and sage, then stir in vegetable broth until well combined.
5. Pour in the heavy cream while stirring continuously. Season with salt and pepper to taste.
6. Serve over your favorite pasta or toss with roasted vegetables.

Notes

• Customize your sauce by adding red pepper flakes for heat or incorporating sautéed greens like spinach or kale.
• For optimal flavor, choose fresh herbs and high-quality vegetable broth.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Main
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: ½ cup sauce (120g)
• Calories: 250
• Sugar: 3g
• Sodium: 390mg
• Fat: 18g
• Saturated Fat: 11g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 50mg