Butternut Squash Ravioli Bake

Why layer up sweaters when you can layer up this butternut squash 4-cheese ravioli bake?


  • 1 (2 pounds) butternut squash
  • Olive oil
  • 4 cups prepared Alfredo sauce or cream
  • Salt and pepper to taste
  • 1/2 teaspoon freshly ground nutmeg
  • 2 tablespoons shallots, minced
  • 2 garlic cloves, minced
  • 2 cups bella mushrooms, sliced
  • 1 cup pecorino cheese, grated
  • 1 cup fontina cheese, grated
  • 1 cup Parmesan cheese, grated
  • 3 tablespoons sliced fresh sage
  • 1 1/2 pounds 4-cheese ravioli
  • 1 cup spinach


  1. Preheat oven to 425°F.
  2. Peel, seed and dice squash into 1/2-inch cubes. Toss with olive oil, salt and pepper. Roast until tender, about 30-45 minutes.
  3. Blend butternut squash until smooth, adding Alfredo sauce to blend into a sauce. Season with salt, pepper and nutmeg. Set aside.
  4. In a saucepan, sauté shallots and garlic in olive oil until shallots are translucent. Add mushrooms and sauté for 3-5 minutes. Set aside.
  5. In a bowl mix, together the 3 cheeses and sage. Set aside.
  6. Layer the bottom of a 9x9 baking dish with the butternut squash Alfredo sauce. Layer on ravioli, mushrooms, spinach and cheese. Repeat with remaining ingredients. Finish with a layer of sauce and extra cheese.
  7. Bake until golden and bubbly, about 30 minutes. Let cool slightly before serving. Enjoy!