This Butternut Squash 4-Cheese Ravioli Bake combines the comforting flavors of fall with the richness of four different cheeses. With layers of tender ravioli, savory mushrooms, and a creamy butternut squash Alfredo sauce, this dish is the ultimate crowd-pleaser for family dinners or special gatherings. Easy to prepare and incredibly decadent, it’s a guaranteed hit for anyone who loves cheesy, baked pasta dishes with a twist.
In our home, this Butternut Squash Ravioli Bake has become a cool-weather tradition. My husband is a huge fan of pasta, but when I added roasted butternut squash and four delicious cheeses to the mix, it quickly became his all-time favorite. The first time I made this, I knew it would be a hit just by the smell wafting from the oven. Now, every fall, he asks when I’ll be making “that incredible ravioli bake” again. Even the kids, who aren’t the biggest fans of veggies, love how the butternut squash blends seamlessly into the cheesy goodness!
Why This Butternut Squash 4-Cheese Ravioli Bake?
- Ultimate Comfort Food: It’s the perfect combination of creamy, cheesy, and comforting flavors, with the subtle sweetness of roasted butternut squash.
- Four-Cheese Heaven: The mix of Pecorino, Fontina, Parmesan, and a ravioli-stuffed blend of cheeses makes every bite rich and satisfying.
- Hidden Veggies: The butternut squash blends into the Alfredo sauce for a smooth, velvety texture, making it a great way to sneak vegetables into the meal.
- Easy to Prepare: With simple layers and a short baking time, this dish is perfect for busy weeknights or weekend dinners.
- Perfect for Fall: The sage, nutmeg, and butternut squash bring out all the cozy flavors of autumn.
Ingredients:
- 2 lbs (900 g) butternut squash, peeled, seeded, and diced into 1/2-inch cubes
- Olive oil, for roasting
- Salt and pepper, to taste
- 1/2 teaspoon (1 g) freshly ground nutmeg
- 4 cups (960 ml) prepared Alfredo sauce or cream
- 2 tablespoons (20 g) shallots, minced
- 2 garlic cloves, minced (8 g / 0.3 oz)
- 2 cups (200 g) bella mushrooms, sliced
- 1 cup (100 g) Pecorino cheese, grated
- 1 cup (115 g) Fontina cheese, grated
- 1 cup (90 g) Parmesan cheese, grated
- 3 tablespoons (7.5 g) fresh sage, sliced
- 1 1/2 lbs (680 g) 4-cheese ravioli
- 1 cup (30 g) spinach
Directions:
- Preheat and Roast: Preheat the oven to 425°F (220°C). Peel, seed, and dice the butternut squash into 1/2-inch (1.25 cm) cubes. Toss the cubes with a drizzle of olive oil, salt, and pepper. Spread them on a baking sheet and roast for 30–45 minutes, or until tender and caramelized around the edges.
- Prepare the Butternut Squash Sauce: Once the squash is roasted, transfer it to a blender or food processor. Blend until smooth, gradually adding the Alfredo sauce to create a creamy mixture. Season with salt, pepper, and freshly ground nutmeg. Set aside.
- Sauté the Vegetables: In a saucepan, heat a little olive oil over medium heat. Sauté the minced shallots and garlic for about 2–3 minutes, or until the shallots become translucent. Add the sliced bella mushrooms and cook for another 3–5 minutes, until the mushrooms are tender and slightly browned. Set aside.
- Mix the Cheeses: In a medium bowl, mix together the grated Pecorino, Fontina, Parmesan, and sliced fresh sage. This will be your cheese layer for the bake.
- Layer the Bake: Grease a 9×9-inch (23×23 cm) baking dish. Start by spreading a layer of the butternut squash Alfredo sauce on the bottom of the dish. Add a layer of the 4-cheese ravioli, followed by sautéed mushrooms, spinach, and the mixed cheese. Repeat the layers until all ingredients are used, ending with a final layer of butternut squash sauce and some extra cheese on top.
- Bake to Perfection: Bake in the preheated oven for 30 minutes, or until the top is golden and bubbly. Once done, let the bake cool slightly before serving.
- Serve and Enjoy: Serve this rich, creamy ravioli bake warm and enjoy its hearty, fall-inspired flavors!
Notes:
- Cheese Substitutions: Feel free to substitute the cheeses with your favorites. Gruyère or mozzarella would be great options if you want a milder flavor.
- Add Protein: For a heartier meal, you can add cooked chicken or Italian sausage between the layers.
- Freezing Option: You can make this ahead of time and freeze it before baking. Just thaw overnight and bake as directed for an easy weeknight dinner.
