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Bowl of butternut squash ravioli topped with creamy sauce and sage

Name: Butternut Squash Ravioli Sauce

Summary: A rich and creamy butternut squash ravioli sauce that's sweet, savory, and full of cozy autumn flavors. Perfect for pairing with cheese or squash-stuffed ravioli, and easily customizable to be vegan, spicy, or extra indulgent.
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Prep Time 15 minutes
Cook Time 30 minutes
10 minutes
Total Time 55 minutes
Servings: 4
Course: sause
Cuisine: American, Italian-Inspired
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • Ingredients:
  • 2 cups roasted butternut squash about 1 small squash or 16 oz pre-cut
  • 1 small yellow onion diced
  • 2 garlic cloves minced
  • 2 tbsp olive oil or butter
  • ½ cup heavy cream or coconut/cashew milk for vegan option
  • ¼ cup grated Parmesan cheese optional for vegan
  • ½ tsp salt
  • ¼ tsp black pepper
  • ¼ tsp ground nutmeg
  • 4 –6 fresh sage leaves or 1 tsp dried sage
  • ½ cup vegetable or chicken broth optional, for thinning

Equipment

  • Equipment:
  • Baking sheet
  • Parchment paper
  • Blender or food processor
  • Large skillet
  • Wooden spoon or spatula
  • Measuring cups and spoons
  • Knife and chopping board

Method
 

  1. Instructions:
  2. Roast the Squash
  3. Preheat oven to 400°F (200°C). Toss squash cubes with olive oil, salt, and pepper. Spread on a parchment-lined baking sheet and roast for 25–30 minutes until tender and caramelized. Let cool slightly.
  4. Sauté the Aromatics
  5. In a skillet, heat 2 tbsp olive oil or butter over medium heat. Add onion and cook until translucent (4–5 min). Add garlic and sage, cook for another minute.
  6. Blend the Sauce
  7. Add roasted squash, sautéed aromatics, cream, Parmesan, nutmeg, salt, and pepper to a blender. Blend until smooth, adding broth as needed to reach desired consistency.
  8. Warm and Adjust
  9. Return the sauce to the skillet and warm over low heat. Adjust salt, pepper, or nutmeg to taste. Add more broth if too thick.
  10. Serve
  11. Spoon generously over cooked ravioli, garnish with sage, cheese, or brown butter, and enjoy!

Notes

Notes:
For vegan: use plant-based milk and skip cheese or sub nutritional yeast.
Add red pepper flakes for a spicy kick.
Can be made ahead and refrigerated for up to 4 days.
Freeze for up to 3 months in airtight containers.
Pairs well with cheese, spinach, or mushroom ravioli.