Butternut Squash Ravioli with Sauce

Butternut squash is a tasty and nutritious vegetable that can be used in a variety of recipes. This Butternut Squash Ravioli recipe has a light and delicious sauce that makes it the perfect simple pasta recipe!

Butternut squash is a popular fall and winter vegetable known for its sweet and nutty flavor, as well as its rich nutritional content. It’s versatile, easy to prepare, and can be used in a variety of dishes, from soups to casseroles to roasted vegetables….but my FAVORITE is definitely this Butternut Squash Ravioli!

Choosing the Right Butternut Squash

When selecting butternut squash, there are a few things to keep in mind. Look for a squash that feels heavy for its size and has a dull, matte exterior. A shiny or glossy exterior can be a sign that the squash is underripe.

The skin should be free of blemishes, bruises, or soft spots, which could indicate that the squash is overripe or has been damaged in transit. Choose a squash with a long neck and a bulbous base, as this shape makes it easier to cut and prepare.

Cutting Butternut Squash

The first step in preparing butternut squash is to cut it. To do this, you’ll need a sharp knife and a cutting board. If you don’t have a Damascus knife for cooking, I highly recommend getting one! Check out this post on Picking the Best Damascus Kitchen Knife Set.

Start by cutting the squash in half and then cut off the stem and base of the squash, so that you have a flat surface to work with.

Then, use a vegetable peeler to remove the skin from the squash. If the skin is particularly tough, you can also use a paring knife to help remove it. I use these pairing knives for pretty much everything…they’re super versatile…especially when I just need a little knife.

Once the squash is peeled, cut it in half lengthwise. Use a spoon to scoop out the seeds and pulp from the base of the squash.

Then, cut the neck and base of the squash into cubes or slices, depending on the recipe you’re using.

Tips for Peeling Butternut Squash

Peeling butternut squash can be a bit of a challenge, as the skin can be tough and difficult to remove. One trick is to cut off both ends of the squash, then use a vegetable peeler to remove the skin. Another option is to cut the squash in half lengthwise, scoop out the seeds and pulp, and then roast the squash with the skin on. Once it’s cooked, the skin will be much easier to remove.

Cooking Butternut Squash

There are many ways to cook butternut squash, depending on your preferences and the recipe you’re using. Here are a few popular cooking methods:

Roasting: Toss cubed butternut squash with olive oil, salt, and pepper, and roast in the oven at 400°F for 20-30 minutes, until tender and golden brown.

Soup: Combine roasted or boiled butternut squash with broth, onions, garlic, and spices, and simmer until the flavors are blended. Puree the soup in a blender or food processor until smooth.

Mashed: Boil cubed butternut squash until tender, then mash with butter, salt, and pepper for a delicious side dish.

For this Butternut Squash Ravioli Recipe we’ll be roasting the butternut squash.

How Long Does Butternut Squash Last?

Whole butternut squash can last for several weeks to several months, depending on how it is stored.

If stored in a cool, dry place such as a pantry or cellar, a whole butternut squash can last for up to 3 months. However, it’s important to check the squash regularly for signs of spoilage, such as mold or soft spots.

Once the butternut squash is cut or peeled, it should be stored in the refrigerator and consumed within 4-5 days. Cooked butternut squash can be stored in the refrigerator for up to 5 days as well.

If you have excess butternut squash that you cannot consume before it goes bad, it can be frozen.

How to Freeze Butternut Squash

Yes, you can freeze butternut squash. Freezing is a great way to preserve butternut squash for future use, especially if you have a lot of it or you won’t be able to use it all before it spoils.

Cooked butternut squash can be frozen for up to 3-4 months, while raw butternut squash can be frozen for up to 8-12 months. However, the texture of frozen butternut squash may change once it’s thawed, so it’s best to use it in soups, stews, or other cooked dishes rather than eating it as a side dish.

To freeze butternut squash, start by washing, peeling, and cutting the squash into small cubes. Next, blanch the cubes by boiling them in water for 2-3 minutes, then immediately transferring them to a bowl of ice water to stop the cooking process. Drain the cubes and pat them dry with a paper towel.

Once the cubes are dry, place them in a single layer on a baking sheet and freeze them for 1-2 hours, until they are firm. Then, transfer the cubes to a freezer-safe container or bag, and label it with the date and contents.

When you’re ready to use the frozen butternut squash, simply thaw it in the refrigerator overnight, or use the defrost setting on your microwave. You can use frozen butternut squash in soups, stews, casseroles, and other recipes that call for cooked squash. However, it’s not recommended to use frozen butternut squash in recipes that require raw squash, as the texture will be quite different.

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Butternut Squash Ravioli Recipe

Butternut squash ravioli is a delicious and elegant dish that’s perfect for a special occasion or a cozy night in. Instead of making pasta from scratch, this recipe calls for wonton wrappers. Wonton wrappers are a popular and convenient choice for making ravioli because they are easy to find in most grocery stores and are relatively inexpensive compared to making homemade pasta dough.

Ingredients:

• 1 butternut squash, peeled, seeded, and cut into cubes
• 2 tbsp olive oil
• Salt and pepper
• 1/4 cup grated Parmesan cheese
• 1/4 tsp ground nutmeg
• 1 egg, lightly beaten
• 1 package of wonton wrappers (or you can make your own pasta)
• 1 egg yolk, lightly beaten
• 2 tbsp chopped fresh sage
• Salt and pepper

Instructions:

1. Preheat the oven to 375°F. Toss the butternut squash cubes with olive oil, salt, sage, and pepper, and spread them out in a single layer on a baking sheet. Roast for 25-30 minutes, until the squash is tender and lightly browned.
2. Transfer the roasted squash to a bowl and mash it with a fork or potato masher. Add the Parmesan cheese, nutmeg, and beaten egg, and mix well.
3. Lay out the wonton wrappers on a work surface. Brush the edges of each wrapper with beaten egg yolk.
4. Place a small spoonful of the butternut squash mixture in the center of each wrapper. Fold the wrapper over to create a triangle, and press the edges firmly to seal. Or grab one of these ravioli presses and let the kids have some fun in the kitchen too!
5. Bring a large pot of salted water to a boil. Add the ravioli and cook for 2-3 minutes, until they float to the surface. Remove the ravioli with a slotted spoon and transfer them to a plate.
6. Top with desired sauce…see options below.

Enjoy your homemade butternut squash ravioli!

Sauce Recipes for Butternut Squash Ravioli

A good sauce for butternut squash ravioli should complement the sweet and nutty flavor of the squash without overpowering it. Here are three delicious sauce options to try:

1. Sage Butter Butternut Squash Ravioli Sauce: Melt butter in a saucepan over medium heat. Add chopped fresh sage and cook for 1-2 minutes until fragrant. Drizzle the sauce over the cooked butternut squash ravioli.
2. Brown Butter Butternut Squash Ravioli Sauce: Melt butter in a saucepan over medium heat. Cook until the butter turns golden brown and smells nutty, about 5-7 minutes. Add a squeeze of lemon juice and a pinch of salt. Drizzle the sauce over the cooked butternut squash ravioli.
3. Creamy Alfredo Sauce: Melt butter in a saucepan over medium heat. Add minced garlic and cook until fragrant, about 1 minute. Whisk in heavy cream and grated Parmesan cheese until the sauce is smooth and creamy. Season with salt and pepper to taste. Serve the sauce over the cooked butternut squash ravioli.

No matter which sauce you choose, be sure to garnish your ravioli with a sprinkle of grated Parmesan cheese and some chopped fresh herbs, like parsley or basil, for a beautiful and flavorful presentation. If you like nuts, walnuts make a delicious addition as well.

How to Freeze Butternut Squash Ravioli

1. First, prepare the butternut squash ravioli but don’t make the sauce.
2. Arrange the ravioli on a baking sheet lined with parchment paper or a silicone mat, making sure they don’t touch each other.
3. Place the baking sheet in the freezer and freeze the ravioli until they are firm, which usually takes about 1-2 hours.
4. Once the ravioli are frozen, transfer them to a freezer-safe container or bag. Label the container or bag with the date and contents.
5. The frozen butternut squash ravioli can be stored in the freezer for up to 2-3 months.
6. When you’re ready to cook the frozen ravioli, simply bring a pot of salted water to a boil, and add the frozen ravioli directly from the freezer. Cook for about 3-4 minutes until the ravioli float to the surface and are heated through.
7. Serve the cooked ravioli with your favorite sauce.

Note that frozen butternut squash ravioli may take slightly longer to cook than fresh ravioli, so make sure to taste test them to ensure they are fully cooked before serving.

More delicious pasta recipes to try: