Indulge in the warmth of a delightful Butternut Squash 4-Cheese Ravioli Bake, where tender butternut squash mingles with creamy Alfredo sauce and a trio of cheeses, creating layers of irresistible flavor. This recipe promises comfort on a plate, making it perfect for cozy family dinners or impressive gatherings. With each bite, experience the comforting embrace of creamy textures and savory notes, elevating your dining experience to new heights.
In our household, the Butternut Squash 4-Cheese Ravioli Bake isn’t just a dish; it’s a cherished tradition. From the first time I prepared it for my husband, its rich flavors and comforting aroma captured his heart (and taste buds) instantly. Since then, it’s become a beloved staple, especially during colder months when we crave something cozy and satisfying. I remember one particular evening when we invited our extended family over for dinner. As the aroma of roasted squash filled the air, everyone gathered around the table, eagerly awaiting a taste of this irresistible creation. With each bite, there were murmurs of delight and requests for seconds. That night, amidst laughter and shared stories, the Butternut Squash Ravioli Bake brought us all closer together, reaffirming its status as a family favorite.
“Why This Butternut Squash Ravioli Bake Will Steal the Show”
- Creamy butternut squash Alfredo sauce adds a rich and velvety texture to the dish, infusing every bite with comforting goodness.
- The combination of four cheeses—pecorino, fontina, parmesan, and sage—creates a symphony of flavors, ranging from nutty to earthy, complementing the sweetness of the squash.
- Versatile and satisfying, this recipe is perfect for both casual weeknight dinners and special occasions, impressing guests with its gourmet appeal.
- Incorporating wholesome ingredients like spinach and mushrooms adds depth and nutrition to the dish, making it a well-rounded meal that the whole family will love.
- With its golden, bubbly crust and enticing aroma, this Butternut Squash Ravioli Bake is sure to be a crowd-pleaser, leaving everyone craving more.
Ingredients:
- 907 grams (2 lb) butternut squash
- Olive oil
- 946 ml (4 cups) prepared Alfredo sauce or cream
- Salt and pepper to taste
- 1/2 teaspoon nutmeg
- 2 tablespoons minced shallots
- 2 garlic cloves, minced
- 226 grams (2 cups) bella mushrooms, sliced
- 113 grams (1 cup) pecorino cheese, grated
- 113 grams (1 cup) fontina cheese, grated
- 113 grams (1 cup) parmesan cheese, grated
- 3 tablespoons sliced fresh sage
- 680 grams (1 1/2 lb) ravioli
- 85 grams (1 cup) spinach
Directions:
- Preheat oven to 218°C (425°F).
- Peel, seed, and dice butternut squash into 1/2-inch cubes. Toss with olive oil, salt, and pepper.
- Roast squash cubes until tender, approximately 30-45 minutes.
- Blend roasted butternut squash until smooth, adding Alfredo sauce to create a creamy sauce. Season with salt, pepper, and nutmeg. Set aside.
- In a saucepan, sauté minced shallots and garlic in olive oil until shallots are translucent.
- Add sliced mushrooms and sauté for 3-5 minutes. Set aside.
- In a bowl, combine grated pecorino, fontina, parmesan cheeses, and sliced sage. Set aside.
- Layer the bottom of a 23×23 cm (9×9 inch) baking dish with the butternut squash Alfredo sauce.
- Arrange a layer of ravioli, followed by mushrooms, spinach, and cheese mixture. Repeat layers with remaining ingredients.
- Finish with a final layer of sauce and sprinkle extra cheese on top.
- Bake until golden and bubbly, about 30 minutes. Allow to cool slightly before serving. Enjoy!
Notes:
- Feel free to customize this recipe by using your favorite type of ravioli or experimenting with different cheese combinations.
- To save time, you can use pre-cut butternut squash or even canned butternut squash puree.
- For a vegetarian option, use vegetable broth instead of chicken broth in the Alfredo sauce.
