Butternut Squash Ravioli Sauce

Serine Milo

Butternut Squash Ravioli Sauce

A creamy and flavorful butternut squash sauce that lovingly envelops your ravioli, bringing warmth and nostalgia to your dining table.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 4 servings

Course: Main Course, Sauce

Cuisine: Italian

Calories: 250

Ingredients Method Nutrition Notes

Ingredients

For the Sauce

1 medium butternut squash, peeled and cubed (about 2 cups)
3 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon fresh sage, finely chopped (or ½ teaspoon dried)
½ cup vegetable broth (or chicken broth)
½ cup heavy cream (or a non-dairy alternative)
Salt and pepper to taste
to taste Freshly grated Parmesan cheese (optional)
to taste Red pepper flakes (for a spicy kick)

Method

Roasting the Squash

Preheat your oven to 400°F (200°C).
Toss the cubed squash with olive oil, a sprinkle of salt, and pepper on a baking sheet.
Roast for about 25–30 minutes until tender and caramelized.

Sautéing Aromatics

Heat a drizzle of olive oil in a skillet over medium heat.
Add in the minced garlic and chopped sage; sauté for just a minute until fragrant.

Blending the Sauce

Once the squash is roasted, blend it with the sautéed garlic and sage in a food processor until smooth.
Slowly add in the vegetable broth and cream while blending until creamy.
Taste and adjust with salt and pepper as needed.

Final Heating

Gently heat the sauce on low until warmed through, allowing flavors to meld together.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 25gProtein: 4gFat: 15gSaturated Fat: 7gSodium: 400mgFiber: 3gSugar: 5g

Notes

Feel free to substitute heavy cream with coconut milk for a vegan version or use nutritional yeast to make it dairy-free. The sauce can also be made ahead and stored in the fridge for up to three days, or frozen for about three months.

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