Butternut Squash Ravioli with Brown Butter Sauce

I have always said there should be a rule that when a restaurant discontinues an item, they must release the recipe to the public. I had never felt so strongly about that sentiment until Panera Bread stopped selling their Butternut Squash Ravioli every fall.

I haven’t ventured into the make-my-own-pasta phase of making my life ridiculously overcomplicated yet, so when I came across a bag of pre-made butternut squash ravioli at Sprouts, I knew I needed to attempt a recreation recipe.

If you love flavorful, Fall inspired pastas -yes, I know it’s Spring, there are no rules – then you will fall in love with this butternut squash ravioli with brown butter sauce.



Prep Time  5 minutes

Cook Time  20  minutes

Serves 4 people 


Butternut Squash Ravioli
  • 1 (20 oz) Package Butternut Squash Ravioli (I used this one from Sprouts, which isn’t technically ‘ravioli’, but any brand will work.)
Brown Butter Sauce
  • 2 Cups Cubed Butternut Squash (Fresh or Frozen – thawed if using frozen.)
  • 3 tbsp Olive Oil, divided
  • 1/2 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 1 1/2 sticks of butter
  • 2 tbsp balsamic vinegar
  • 2 tbsp lemon juice
  • 2 Large Handfuls Fresh Spinach (Best I can do for measurements!)
  • 1/4 cup half & half
  • Shelled Sunflower Seeds for Topping
  • 1/4 tsp Garlic Powder
  • 1/4 tsp salt
  • 1/4 tsp ground pepper
  • 3 tbsp fresh thyme
  • Sprinkle of nutmeg*

*Nutmeg is an extremely overpowering spice in my opinion, so I always start with a tiny amount and add more if needed. To each their own.


  1. Start by preheating your oven to 400º and prepping your fresh butternut squash. Combine cubed butternut squash, 1 tbsp olive oil, salt, pepper, garlic powder, fresh thyme and nutmeg. Toss to coat.
  2. Line a baking sheet with parchment paper (see tip #2). Spread seasoned butternut squash in a single layer on baking sheet and roast in preheated oven for about 30 minutes.
  3. While the squash is roasting, boil your pasta according to package instructions. (Usually about 5-7 minutes, but follow instructions on your bag since each brand/pasta can vary.) Drain and set aside once pasta is cooked.
  4. In a large skillet over medium heat, saute diced onion until translucent – about 2 minutes. Add in minced garlic and cook until fragrant – about 30 seconds.
  5. Reduce heat to medium and add in butter. Watching carefully, cook for about 3-5 minutes until browned. Do not allow the butter to smoke or burn. You will know it is done browning once the butter is a caramel-y brown.
  6. Reduce heat to medium-low. Add in balsamic vinegar and lemon juice and whisk to combine.
  7. Add in cooked squash and spinach. Cook until spinach is wilted, about 3-4 minutes.
  8. Pour half and half into the sauce, and stir to combine.
  9. Add cooked pasta to the sauce, and voila!
  10. Serve topped with shelled sunflower seeds.


  1. If you can’t find butternut squash ravioli, you can use any other type of ravioli or stuffed pasta. My suggestions would be some version of a 3 cheese ravioli, or spinach and ricotta ravioli.
  2. To keep your parchment paper from curling up on the baking sheet, tear off a piece of the appropriate size to cover your baking sheet, and crumble into a ball. When you unfold it, the wrinkles will prevent it from rolling up on the edges!

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