Butternut Squash Ravioli with Walnuts & Cranberries

Looking for a quick, tasty weeknight meal? Try this gorgeous seasonal recipe featuring squash. It’s start to finish in less than 30 minutes!


Nina’s Butternut Squash Ravioli with Walnuts & Cranberries in a Brown Butter Sauce

1 small butternut squash, acorn squash or honey bear squash, peeled and diced
1 package of frozen butternut squash ravioli (I used Rising Moon Organics brand)
~1/2 stick of butter
1/2 c. cried cranberries
3/4 c. walnuts
1/2 tsp. salt
1/2 tsp. sage

  1. Roast squash on a baking sheet at 425°F for 15 minutes or until tender.
  2. Bring small pot of water to a boil for butternut squash ravioli. Make according to package directions. Tip: turn down water to a low boil while cooking. Ravioli should not be cooked at a high boil.
  3. Place cranberries in warm water and cover for 6-8 minutes so they become tender.
  4. Meanwhile, melt butter in a pan over medium low heat. Add walnuts, sage and salt to pan with butter. Stir and allow to cook for 3-5 minutes.
  5. Drain cranberries and pat dry, if necessary. Add cranberries and squash to pan and toss; let sit on low heat for 5 minutes. Add ravioli and toss to coat. Allow to sit in pan on low heat for 2 more minutes before serving.


About Nina

Nina lives in Buffalo, NY. An adventurous home cook, she loves to eat, cook, bake & enjoy life. She writes/blogs about food, tweets adventures & other passions.

03. October 2010 by Nina
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