Creamy Butternut Squash Ravioli with Roasted Butternut Squash Sauce

There is something about the first butternut squash from the garden that makes it officially feel like fall around here. I love roasting it until it’s soft and caramelized around the edges, but this creamy butternut squash sauce might be one of my favorite ways to use it.

Roasted butternut squash is blended with sautéed onion, garlic, broth, cream, Parmesan, and just a touch of nutmeg to make a smooth, creamy sauce that’s perfect with ravioli. I like spinach and cheese ravioli here because the savory filling works so well with the slightly sweet squash.

It feels like a special fall dinner, but there’s really nothing complicated about it. Most of the cooking time is simply waiting for the squash to roast, and once that’s done, the sauce comes together quickly on the stove.Ingredients for Creamy Butternut Squash Ravioli Sauce

Why You’ll Love This Recipe

• Perfect for fall: Roasted butternut squash, garlic, Parmesan and a touch of nutmeg make this one of those dinners that just feels right once the weather starts cooling down.
• Easy enough for a weeknight: The squash takes a little time to roast, but most of that is hands-off. Once it’s ready, the creamy sauce comes together quickly.
• A great way to use butternut squash: If your garden is overflowing or you grabbed a few squash at the farmers market, this is a delicious change from simply roasting them as a side dish.
• Rich and creamy without being complicated: You only need a handful of simple ingredients to turn roasted squash into a smooth, creamy pasta sauce.
• Easy to make your own: Use your favorite ravioli, swap chicken broth for vegetable broth or add a little sage for even more fall flavor.

Ingredients & Why They Matter

You don’t need a long list of ingredients to make a really flavorful butternut squash ravioli sauce. A few simple ingredients turn roasted squash into a creamy, savory sauce that tastes like it took much more work than it actually did.

• Butternut squash: Roasting the squash brings out its natural sweetness and gives the sauce much more flavor than simply boiling it. Fresh butternut squash is my favorite when I have it from the garden, but store-bought works perfectly too.
• Ravioli: I like spinach and cheese ravioli with this sauce because the savory filling balances the slightly sweet butternut squash. Cheese ravioli is another great option.
• Onion and garlic: These give the sauce its savory base and keep the sweetness of the squash from taking over.
• Chicken or vegetable broth: Broth helps thin the pureed squash into a smooth sauce while adding more flavor. Use vegetable broth if you’d like to keep the dish vegetarian.
• Heavy cream: Just enough cream makes the sauce rich and silky without covering up the flavor of the roasted squash.
• Parmesan cheese: Freshly grated Parmesan melts into the sauce and adds a salty, savory flavor that pairs especially well with the squash.
• Nutmeg: You only need a small amount. Nutmeg brings out the warm, slightly sweet flavor of the butternut squash without making the sauce taste sweet.
• Salt and black pepper: Season to taste after adding the Parmesan since the cheese and broth will already add some saltiness.

How to Make Creamy Butternut Squash Ravioli

This recipe is really pretty simple once the butternut squash is roasted. I like to get the squash in the oven first, then prep everything else while it roasts.

1. Roast the Butternut Squash

Preheat the oven to 400°F.

Peel and cube the butternut squash, then spread it on a baking sheet. Drizzle with olive oil and season lightly with salt and black pepper.

Roast until the squash is fork-tender and beginning to caramelize around the edges.

2. Start the Sauce

While the squash is roasting, sauté the onion in a large skillet until softened. Add the garlic and cook for about 30 seconds, just until fragrant.

Add the roasted butternut squash and broth to the skillet.

3. Blend Until Smooth

Use an immersion blender to puree the squash mixture until smooth and creamy.

If you don’t have an immersion blender, carefully transfer the mixture to a regular blender, blend until smooth and return it to the skillet.

4. Make It Creamy

Stir in the heavy cream, Parmesan and nutmeg. Let the sauce simmer gently until everything is combined and the Parmesan has melted.

Taste and add salt and black pepper as needed.

5. Cook the Ravioli

While the sauce is finishing, cook the ravioli according to the package directions. Before draining, save a little of the pasta water in case you need it to loosen the sauce.

Drain the ravioli well.

6. Bring Everything Together

Gently add the cooked ravioli to the butternut squash sauce and toss until each piece is coated.

If the sauce has gotten thicker than you’d like, add a splash of reserved pasta water until it reaches the consistency you want.

Serve warm with extra Parmesan and freshly cracked black pepper over the top.

My Tips for the Best Butternut Squash Ravioli

This isn’t a difficult recipe, but there are a few little things that make the sauce turn out especially good.

• Let the squash get some color. Don’t pull it from the oven the second it’s tender. A little caramelization around the edges gives the sauce a deeper, richer flavor.
• Cut the squash into similar-sized pieces. They don’t have to be perfect, but keeping them fairly even helps everything roast at the same rate.
• Don’t let the garlic brown. Garlic only needs about 30 seconds in the skillet before adding the other ingredients. If it gets too dark, it can give the finished sauce a bitter flavor.
• Add the cream over gentle heat. Once the cream and Parmesan go into the sauce, keep it at a gentle simmer rather than a hard boil.
• Save some pasta water. The sauce will naturally thicken as it sits. A splash of the starchy ravioli water loosens it back up without watering down the flavor.
• Be gentle with the ravioli. Instead of stirring everything aggressively, gently fold the cooked ravioli into the sauce so those little pasta pockets stay intact.
• Taste before adding more salt. Broth and Parmesan can both be fairly salty, so I like to finish the sauce first and then adjust the seasoning.

Variations & Substitutions

One of the nice things about this butternut squash sauce is how easy it is to change things up depending on what you have on hand.

• Try a different ravioli: Spinach and cheese is my favorite, but plain cheese ravioli works beautifully too. You could even use tortellini.
• Add fresh sage: Butternut squash and sage are such a good combination. Sauté a few chopped fresh sage leaves with the onion or fry whole leaves in a little butter and use them as a garnish.
• Add a little heat: A pinch of red pepper flakes balances the sweetness of the squash and gives the sauce just a little kick.
• Make it vegetarian: Use vegetable broth instead of chicken broth and a vegetarian Parmesan cheese.
• Use frozen butternut squash: Fresh roasted squash will give you the best flavor, but frozen cubed butternut squash can work when you need a shortcut. Roast it rather than boiling it so you still get some of that caramelized flavor.
• Make it a little lighter: Half-and-half can be used instead of heavy cream. The sauce won’t be quite as rich, but the pureed butternut squash still gives it plenty of body.
• Add some protein: If you want a heartier dinner, sliced chicken or Italian sausage would both work well with the creamy squash sauce.

What to Serve With Butternut Squash Ravioli

This creamy butternut squash ravioli is rich enough to be the main dish, so I like to keep whatever I serve alongside it pretty simple.

• A crisp green salad: Something fresh with a tangy vinaigrette is perfect for balancing the creamy sauce.
• Garlic bread: You really can’t go wrong with warm garlic bread for scooping up any butternut squash sauce left on the plate.
• Roasted vegetables: Brussels sprouts, broccoli or green beans make an easy fall side without competing with the pasta.
• A simple vegetable side: If you want to keep dinner easy, sautéed green beans or roasted asparagus are plenty.

And if you’re making this for a cozy fall dinner, you might as well lean all the way into it. Follow it with my Apple Cider Donut Cake or Chai Spiced Apple Crisp for dessert. Both are perfect when you’re in the mood for all the warm fall flavors.

Make Ahead, Storage & Reheating

This butternut squash sauce is a great one to make ahead, especially if you want to get some of the prep out of the way before dinner.

Make Ahead

The butternut squash can be roasted a day or two ahead of time and stored in an airtight container in the refrigerator. You can also make the entire sauce ahead of time and refrigerate it separately, then cook the ravioli when you’re ready to serve.

I prefer storing the sauce and ravioli separately when possible. Ravioli will continue soaking up the sauce as it sits, which can make the pasta softer and the sauce much thicker.

Storing Leftovers

Store leftover butternut squash ravioli in an airtight container in the refrigerator for up to 3 to 4 days.

If you have extra sauce, store it separately. It’s great tossed with another pasta for an easy lunch or dinner later in the week.

Reheating

Reheat leftovers gently in a skillet over low heat. Add a splash of broth, milk, cream or even

Frequently Asked Questions

Can I use frozen butternut squash?

Yes. Frozen cubed butternut squash is a great shortcut. I recommend roasting it rather than boiling it so you still get some of that roasted flavor. It may take a little longer to brown because frozen squash releases more moisture as it cooks.

What kind of ravioli is best with butternut squash sauce?

I love spinach and cheese ravioli with this sauce because the savory filling balances the sweetness of the roasted squash. Regular cheese ravioli is also delicious, and tortellini works well too.

Can I make the butternut squash sauce ahead of time?

Absolutely. Make the sauce, let it cool and store it in an airtight container in the refrigerator. When you’re ready to eat, gently reheat the sauce while you cook the ravioli.

Why is my butternut squash sauce so thick?

Butternut squash naturally makes a thick, creamy puree, and the sauce will continue to thicken as it sits. Stir in a splash of reserved pasta water or broth until it reaches the consistency you like.

Can I make this without an immersion blender?

Yes. Carefully transfer the cooked squash mixture to a regular blender and blend until smooth, then return it to the skillet before adding the cream and Parmesan.

Is butternut squash ravioli vegetarian?

It can easily be made vegetarian. Use vegetable broth instead of chicken broth and check that your ravioli and Parmesan are vegetarian as well.

Can I freeze the butternut squash sauce?

Yes. I recommend freezing the sauce without the ravioli. Let it cool completely, transfer it to a freezer-safe container and freeze. Thaw it overnight in the refrigerator, then reheat it gently on the stovetop. Because it’s a cream-based sauce, you may need to whisk it well and add a splash of broth or cream as it reheats.