Q1: What is the absolute, number one secret to a super creamy, velvety butternut squash sauce without using any cream?

The secret is to blend it well ! By simmering your butternut squash until it is very, very tender, and then puréeing it in a high-speed blender with the savory broth and the salty Parmesan cheese, you are creating an impossibly smooth and naturally creamy sauce. The starches in the squash itself are the key to a beautiful, velvety texture.

Q2: Can I make this dish ahead of time for a party?

This dish is at its absolute creamiest and best when it is served fresh from the skillet. However, you can save a ton of time by preparing the entire creamy butternut squash sauce ahead of time and storing it in the refrigerator. Then, when you are ready to eat, you can simply reheat the sauce while you cook your fresh ravioli.

Q3: What is the best and easiest way to peel and cut a butternut squash?

The safest way is to first create a stable base. Use a large, sharp chef's knife to carefully trim off a thin slice from the bottom and the top stem end of the squash. Then, you can use a sturdy vegetable peeler to peel the tough outer skin. Once it is peeled, you can stand the squash up on one of the flat ends and confidently use your sharp knife to cut it in half, from top to bottom, and then scoop out the seeds before you cube it.

Q4: What is the best kind of ravioli to use for this sauce?

A classic, high-quality, refrigerated four-cheese or a simple ricotta-filled ravioli is the perfect, classic choice. A butternut squash-filled ravioli would also be fantastic for an even more intense, double-dose of fall flavor!

Q5: Can I freeze this sauce?

Yes, the butternut squash sauce freezes beautifully! Let it cool completely, and then you can store it in a freezer-safe container or a resealable bag for up to 3 months. Let it thaw overnight in the refrigerator and then reheat it gently on the stovetop.

Creamy Butternut Squash Ravioli (Easy Recipe!)

A quick and easy vegetarian pasta dish featuring refrigerated cheese ravioli in a homemade, creamy butternut squash sauce. This perfect fall meal starts by creating a flavorful sauce base of sautéed shallots, garlic, and fresh herbs like sage and thyme. Cubed butternut squash is then simmered in broth until fork-tender. The entire mixture is blended with Parmesan cheese until smooth and velvety. The finished sauce is then tossed with the cooked ravioli for a comforting and impressive dinner.

Author: Grace

Ingredients

16 ounces refrigerated cheese ravioli
2 Tablespoons butter
2 medium shallots, diced
1 Tablespoon minced garlic
2 cups cubed butternut squash
1 cup chicken or vegetable broth
1 Tablespoon fresh thyme
1 Tablespoon chopped sage
1/2 cup grated parmesan cheese
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon red pepper flakes

Instructions

Cook the cheese ravioli in a large pot of salted water according to the package instructions.
While the ravioli is cooking, melt the butter in a large skillet over medium heat. Add the diced shallots and sauté for about 5-7 minutes, until softened.
Add the minced garlic, chopped sage, and fresh thyme to the skillet. Sauté for an additional 1-2 minutes until fragrant.
Add the cubed butternut squash and 1/2 cup of the broth. Cover the skillet and let it simmer until the squash is fork-tender, stirring occasionally.
Carefully transfer the cooked squash and shallot mixture from the skillet to a blender. Add the remaining 1/2 cup of broth, the grated Parmesan cheese, salt, pepper, and red pepper flakes.
Blend until the sauce is completely smooth and creamy, adding more broth if needed to reach your desired consistency.
Drain the cooked ravioli and combine it with the blended butternut squash sauce. Toss gently to coat.
Serve immediately, topped with more fresh thyme if desired.

Notes

This is a quick weeknight meal that uses convenient, store-bought refrigerated ravioli.
The creaminess of the sauce comes from blending the cooked butternut squash, which is a healthy alternative to using heavy cream.
A high-powered blender is recommended to get the butternut squash sauce perfectly smooth.
For a vegetarian version of this dish, be sure to use vegetable broth instead of chicken broth.

Find it online: https://www.eatswithsoul.com/creamy-butternut-squash-ravioli/