There’s just something special about cooking with butternut squash fresh from the garden. It’s one of those ingredients that instantly makes the season feel complete. When the evenings turn darker and the kitchen becomes the coziest spot in the house, I love roasting a squash until it’s tender and golden, then turning it into the creamiest sauce. Tossed with spinach and cheese ravioli, it’s a simple fall dinner that feels both comforting and a little bit special.
This creamy butternut squash ravioli sauce is velvety smooth with a touch of Parmesan and cream, balanced by nutmeg and rosemary for warmth. It’s a cozy fall pasta that’s simple enough for weeknights but feels like something you’d serve on a Sunday. If you love recipes like my Apple Cider Donut Cake or Chai Spiced Apple Crisp, you’ll want to add this one to your fall rotation.
Ingredients for Creamy Butternut Squash Ravioli Sauce
- 1 medium butternut squash (about 2-3 lbs)
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 small onion, chopped
- 1 cup chicken broth or vegetable broth
- 1/2 cup heavy cream (or half & half)
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon salt (to taste)
- 1/4 teaspoon nutmeg (optional, but very fall-like)
- 1-2 sprigs fresh rosemary or sage
- 1 20 ounce package of cheese & spinach ravioli (fresh or frozen)
Instructions
Roast the squash: Preheat the oven too 400°F. Slice squash in half lengthwise, scoop out the seeds. Brush cut sides with olive oil, sprinkle with salt and pepper. Place cut side down on a parchment lined sheet pan. If using rosemary or sage, tuck the sprigs underneath. Roast 40 -50 minutes, until very tender. Cool slightly, then scoop out flesh.
Sauté aromatics: In a skillet, heat a drizzle of olive oil. Cook onion until soft (about 5 minutes), then stir in garlic for 1 minute.
Blend the sauce: Add roasted squash, onion/garlic mixture, and broth to blender (or use and immersion blender in the pan). Blend until smooth and creamy.
Finish the sauce: Return sauce to the skillet. Stir in cream, Parmesan, and nutmeg. Simmer gently for 5 minutes, stirring until warmed through. Taste and adjust seasoning.
Cook the ravioli: Meanwhile, cook ravioli according to package directions. Drain and toss with the butternut squash sauce.
Serve: Plate the ravioli, sprinkle with extra Parmesan, and garnish with a little fresh thyme or cracked pepper if you like.
Tips & Variations for Creamy Butternut Squash Ravioli Sauce
- Add bacon: Crumble crispy bacon on top for a smokey, salty balance.
- Make it nutty: Toasted walnuts or pecans add great crunch and depth.
- Lighter version: Use half & half instead of cream.
- Meal prep tip: Roast the squash ahead of time and keep the flesh in the fridge up to 3 days. Then the sauce will come together in just 20 minutes.
- Switch up the pasta: This creamy butternut squash pasta sauce is also wonderful with gnocchi, penne, or fettuccine.
FAQ for Creamy Butternut Squash Ravioli Sauce
Can I used frozen butternut squash instead of roasting a fresh butternut squash? Yes! Frozen butternut squash works well. Just roast it straight from frozen (it may need an extra 5 – 10 minutes in the oven) or steam it until tender. Roasting will give you a deeper sweeter flavor, while steaming is faster if you’re short on time. Once softened, blend it into the sauce.
What kind of ravioli goes best with this sauce? Spinach and cheese ravioli are my favorite because the flavors balance so nicely with the slightly sweet squash. But this creamy butternut squash pasta sauce also pairs well with plain cheese ravioli, mushroom ravioli, or even pumpkin ravioli for an extra fall twist.
Can I make this ahead of time? Definitely. Roast the squash and keep the cooked flesh in he fridge for up to 3 days in advance. When you’re ready, the sauce and ravioli come together in about 20 minutes.
Can I freeze butternut squash sauce? Yes. Let the sauce cool completely, then store it in a freezer-safe container for up to 2 months. Reheat gently on the stove and add a splash of broth or cream if feels too thick.
How do I make this vegetarian? The base recipe is already vegetarian. If you want extra texture, swap bacon crumbles for toasted walnuts or pecans on top. They add a nice crunch and keep the cozy fall feel.
Creamy Butternut Squash Ravioli Sauce (Cozy Fall Dinner)
Ingredients
Method
- Roast the squash: Preheat the oven too 400°F. Slice squash in half lengthwise, scoop out the seeds. Brush cut sides with olive oil, sprinkle with salt and pepper. Place cut side down on a parchment lined sheet pan. If using rosemary or sage, tuck the sprigs underneath. Roast 40 -50 minutes, until very tender. Cool slightly, then scoop out flesh.
- Sauté aromatics: In a skillet, heat a drizzle of olive oil. Cook onion until soft (about 5 minutes), then stir in garlic for 1 minute.
- Blend the sauce: Add roasted squash, onion/garlic mixture, and broth to blender (or use and immersion blender in the pan). Blend until smooth and creamy.
- Finish the sauce: Return sauce to the skillet. Stir in cream, Parmesan, and nutmeg. Simmer gently for 5 minutes, stirring until warmed through. Taste and adjust seasoning.
- Cook the ravioli: Meanwhile, cook ravioli according to package directions. Drain and toss with the butternut squash sauce.
- Serve: Plate the ravioli, sprinkle with extra Parmesan, and garnish with a little fresh thyme or cracked pepper if you like.
Hi, I’m Renee. I’m a farmer’s wife, a mom of two, and an introvert with the occasional burst of extrovert energy. Most days you’ll find me in the kitchen surrounded by flour, jars, or something bubbling away on the stove. I love the rhythm of the seasons, the coziness of home, and finding joy in the little things (like the first cup of coffee or fresh bread still warm from the oven).
