This Butternut Squash Ravioli is topped with a rich and flavorful creamy pumpkin sauce that comes together quickly. It uses a few staple ingredients and tastes like heaven! It’s the ultimate fall recipe and takes less than 30 minutes to prepare.
The BEST pumpkin sauce recipe
Both our families are huge fans of creamy pasta sauces. But many store-bought sauces are made with heavy cream, highly processed ingredients and consist of a day’s worth of calories in just one small helping. This Creamy Pumpkin Sauce uses all real-food ingredients, cuts back on calories and is SO easy to whip up. It pairs well with almost any pasta dish but our absolute favorite combination is this recipe, which uses butternut squash ravioli.
One of the reasons why we love this dish so much is that is can easily be customized to your family’s liking. For a nutritional boost, we recommend adding cooked chicken and fresh spinach to this dish. We’ve made it without the addition of protein and veggies, and it’s equally as delicious.
One thing that we absolutely LOVE about this recipe is how the combination of flavors in the sauce and ravioli completely mask the spinach. The sauce contains a healthy amount of pumpkin, which is rich in vitamins, minerals and antioxidants.
If you have picky eaters at home, this meal is a simple way to get them to eat and enjoy their veggies without any pushback. You must try it—it’s honestly the BEST comfort food!
Top tips for prepping ahead: (on your food prep day or the night before)
Pre-chopping, cutting or cooking ingredients really helps to reduce stress and simplify dinner on busy weeknights. We know, we know, we’re always talking about meal prep, but it truly is the holy grail to healthy eating!
- Chop onions
- Cook and cube chicken
Can you prep the sauce the night before?
Yes. Follow the prep instructions, allow to cool, cover and refrigerate overnight. Remove from fridge, warm and spoon over cooked ravioli.
For a vegan version
For a vegan version, you can use plant-based milk, but the result will be less creamy. You can also use vegan cooking cream (oat or soy) OR make homemade cashew cream by blending soaked raw cashews with a little bit of water. Coconut cream yields a thicker consistency than plant-based milk but will add a slight coconut flavor to the sauce.
How to store your leftovers
Store any leftovers in an airtight container in the fridge for 3-5 days.
This Creamy Pumpkin Sauce is simple to whip up and is also freezer-friendly. While everything is out, consider making extra to freeze for future meals. Cook the sauce as directed, allow it to cool completely, store in an airtight container (mason jars work great for this) and freeze for up to 3 months.
What to serve with butternut squash ravioli
We would serve this healthy butternut squash ravioli with a nice salad or roasted vegetables. Below are some ideas:
- Our Go-to Side Salad
- Grilled Peach, Pomegranate and Pistachio Salad
- Grilled Romaine Hearts with Dijon Vinaigrette
- Roasted Asparagus
- Sautéed Zucchini with Thyme
- Green Beans with a Lemon Dill Vinaigrette
- Garlic and Parmesan Roasted Brussels Sprouts
Topped with a rich and flavorful Creamy Pumpkin Sauce that comes together quickly with a few staple ingredients, this Butternut Squash Ravioli tastes like heaven! It’s the ultimate fall recipe and takes less than 30 minutes to prepare.
- 2 – 8 oz. packs of Butternut Squash ravioli
- 1 tablespoon extra virgin olive oil
- ¾ cup chopped onion (½ medium onion)
- 1 tablespoon minced garlic (3 cloves)
- 1 cup pumpkin puree
- ¼ teaspoon dried rosemary
- 1 cup milk
- ½ teaspoon Himalayan pink salt
- 1/8 teaspoon pepper
- Bring a large pot of salted water to a boil.
- While water is coming to a boil, add EVOO to a large sauté pan or pot. Sauté onion and garlic on medium-low heat for 5 minutes, until onions are slightly translucent. Spoon sautéed onions, garlic and all remaining sauce ingredients into a high-speed blender. Set large pan aside for later use and blend sauce until smooth. You can also use an immersion blender to blend sauce in a mixing bowl OR just add remaining sauce ingredients directly into pan with onions for a chunkier sauce.
- Pour sauce into the pan you used to sauté your onion and garlic. Simmer on low for 5-7 minutes until sauce thickens, stirring frequently.
- Add baby spinach and chicken to sauce and stir to combine. Simmer on medium-low heat until spinach has wilted and chicken is warm. Turn heat down and keep sauce warm over very low heat.
- Add the ravioli to boiling water. The ravioli will float on the surface of the water when they are finished, 4-6 minutes. Once cooked, use a slotted spoon to carefully remove and drain the ravioli (they are very delicate).
- Plate and top with pumpkin sauce and grated Parmesan cheese. Serve immediately.