Cozy up with this creamy, savory Butternut Squash & Ravioli Skillet, packed with Fall flavors and ready in under 40 minutes. This plant-based recipe is perfect for weeknight dinners or holiday gatherings, and easily adaptable for mixed-diet families.
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This cozy Butternut Squash & Ravioli Skillet is the perfect answer to a warm, comforting dinner that brings the rich flavors of fall to your table in under 40 minutes. With creamy butternut squash, savory cremini mushrooms, vegan Parmesan, and crunchy toasted walnuts, all simmered together, this dish creates an irresistible plant-based meal. Whether you’re cooking for yourself or catering to a mixed-diet family, this recipe adapts beautifully, making it a versatile favorite for any occasion.
I was inspired to create this dish last month when I found myself craving the sweet, earthy flavor of butternut squash. On the same grocery run, I spotted vegan ravioli at Trader Joe’s—something I hadn’t yet tried. I knew instantly that my homemade creamy cashew pasta sauce would be the perfect complement to the ravioli. To elevate the dish even further, I decided to sprinkle on toasted walnuts for that cozy fall vibe, and I couldn’t resist adding some gourmet fried onions I picked up from Lazy Acres for extra crunch and flavor. The result? A dish that exceeded my expectations, delivering the warmth and comfort I associate with fall in every bite. It’s exactly what you want to cozy up to as the weather cools down!
Why You'll Love This Recipe
This Butternut Squash & Ravioli Skillet is the ultimate comfort food. Creamy, savory, and packed with layers of texture, it has all the indulgence of a rich, hearty meal but is completely plant-based. The combination of tender butternut squash, sautéed mushrooms, and a velvety cashew-based sauce gives it that satisfying, cozy feel you crave in a comfort meal—without any dairy or animal products.
One of the best features of this dish is how easy it is to adapt. Whether you’re cooking for vegans, non-vegans, or those with specific dietary restrictions, it can be easily modified to suit everyone’s preferences. You can split the dish between vegan and non-vegan ravioli if you’re catering to a mixed-diet family, or swap the cashews and walnuts for nut-free alternatives to accommodate allergies. It’s a versatile meal that ensures no one feels left out at the table.
Plus, this recipe is perfect for busy weeknights. With minimal prep and a total cook time of just 40 minutes, you can whip it up in a single skillet, cutting down on cleanup without sacrificing flavor. The ingredient list is simple, and the steps are straightforward, making it a go-to when you need dinner on the table fast but still want something comforting and homemade.
And let’s not forget the seasonal appeal. Butternut squash is at its peak in the fall, making this the perfect dish to enjoy during the colder months. Its natural sweetness pairs beautifully with the savory elements of the dish, creating a well-rounded meal that’s ideal for cozy weeknight dinners or even special holiday gatherings. This skillet is one you’ll be making all season long!
What You Need To Make Butternut Squash & Ravioli Skillet
Here’s what you’ll need to bring this Fall-inspired recipe to life.
- Olive Oil: This is your go-to for sautéing the aromatics and vegetables, melding the flavors of the shallots and garlic together as they soften.
- Shallot and Garlic: These are my go-to’s for a skillet base. Shallots bring a delicate sweetness, while garlic adds warmth and boldness to every bite.
- Butternut Squash: The star of the show, butternut squash brings a sweet, nutty flavor and hearty texture. As it softens in the skillet, it contrasts beautifully with the creamy sauce, making this dish cozy and perfect for fall.
- Cremini Mushrooms: These earthy mushrooms add a savory umami depth, balancing the sweetness of the squash and providing a meaty texture that makes the dish feel heartier and more satisfying. I can never get enough!
- Vegetable Broth: This forms the liquid base for the sauce, giving it a savory undertone while helping the cashews blend into a creamy, luscious consistency. It also ensures the sauce isn’t too thick or overpowering.
- Cashews, Nutritional Yeast, Salt & Pepper: These ingredients combine to create a rich, dairy-free cream sauce with a cheesy flavor. Cashews provide creaminess, nutritional yeast adds a nutty, “cheesy” taste, while salt and pepper enhance the overall flavor balance.
- Fresh Thyme: The herby notes of fresh thyme bring a bright, earthy flavor that complements the richness of the squash and mushrooms. It ties the dish together, adding depth and a touch of elegance — and is the quintessential herb, in my opinion, for the season.
- Vegan Parmesan Cheese: A salty, cheesy finish that enriches the creamy sauce. It melts into the dish, adding a final layer of savory flavor that boosts the overall indulgence. I love this one.
- Vegan Ravioli: I selected ravioli for this dish for its hardiness. Choose your favorite vegan ravioli—whether stuffed with spinach, mushrooms, or another plant-based filling—for a satisfying, hearty bite. It’s what makes this dish feel like a true one-pan dinner. I’m a fan of this one, and these are also a favorite if you can find them.
- Walnuts & Fried Onions: These toppings add the perfect crunch and texture contrast. Toasted walnuts provide a nutty, warm element that enhances the fall vibes, while crispy fried onions offer a savory crunch that elevates the dish to the next level.
How To Make Butternut Squash & Ravioli Skillet
- Sauté Aromatics & Butternut Squash: Start by heating the olive oil and sautéing the garlic and shallot until fragrant. Add in the cubed butternut squash, cover, and let it cook until tender.
- Cook the Mushrooms: Add the mushrooms to the softened squash and sauté briefly.
- Make the Creamy Sauce: Blend vegetable broth, cashews, nutritional yeast, salt, and pepper until smooth. Pour this sauce into the skillet, stir in the thyme, and allow it to simmer. Add the vegan Parmesan and stir until melted.
- Cook the Ravioli: Add the vegan ravioli to the skillet and cook until tender.
- Toast the Walnuts: In a separate skillet, toast the walnuts for 5 minutes until golden brown.
- Finish the Dish: Top the ravioli skillet with the toasted walnuts and fried onions for crunch.
Recipe Tips
Meal Prep:
You can peel and cube the butternut squash and slice the mushrooms ahead of time to save on prep work. Store them in the fridge until you’re ready to cook.
Storage:
Leftovers stay fresh in an airtight container in the fridge for up to 3-4 days. When reheating, you might want to add a splash of vegetable broth to bring back the creamy texture.
Adapting for Non-Vegans:
If cooking for a mixed-diet family, double the sauce ingredients. In step 2, split the sauce into two skillets and use vegan ravioli in one and regular ravioli in the other.
Nut Allergy:
Omit the walnuts and replace the cashews in the sauce with soaked pepitas for a nut-free version.
Gluten-Free:
Swap out the regular vegan ravioli for a gluten-free version, or substitute it with gluten-free pasta of your choice.
What To Serve With Butternut Squash & Ravioli Skillet
While this dish is rich and filling on its own, you can’t go wrong with one of these delicious options for a side dish:
- Crispy Side Salad: A simple green salad dressed with a bright lemon vinaigrette can provide a refreshing contrast to the creamy richness of the skillet. Toss in some seasonal greens like arugula or spinach, and add your favorite toppings, such as cherry tomatoes, cucumber, or avocado for extra flavor and texture.
- Garlic Bread: Crusty vegan garlic bread is perfect for mopping up the creamy sauce (and acts as a culinary siren for beckoning the family to the table with its irresistible aroma!). You can easily make your own vegan garlic bread by spreading a mixture of vegan butter, minced garlic, and fresh parsley on slices of your favorite baguette or sourdough bread, then toasting them until golden and crispy.
- Roasted Veggies: If you prefer to keep things light, consider serving the skillet with a side of roasted vegetables, like Brussels sprouts or asparagus. The slightly caramelized flavor from roasting complements the sweetness of the butternut squash — and we can never have too many veggies on our plates! Simply toss your veggies with olive oil, salt, and pepper, then roast until tender and slightly crispy for a delicious side that enhances the overall meal.
FAQs
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Butternut Squash & Ravioli Skillet
- Total Time: 40 minutes
- Yield: 4 1x
- Diet: Vegan
Description
Cozy up with this creamy, savory Butternut Squash & Ravioli Skillet, packed with Fall flavors and ready in under 40 minutes. This plant-based recipe is perfect for weeknight dinners or holiday gatherings, and easily adaptable for mixed-diet families.
Ingredients
- 1 Tbsp olive oil
- 1 shallot, thinly sliced
- 2 cloves garlic, minced
- 2 cups peeled and cubed butternut squash
- 8 oz cremini mushrooms, sliced
- 1 cup vegetable broth
- 1/2 cup raw unsalted cashews
- 1 Tbsp nutritional yeast
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 3 Tbsp thyme leaves
- 1 cup grated vegan Parmesan cheese
- 1 4-oz packages fresh or frozen thawed vegan ravioli
- 1/2 cup chopped walnut pieces
- 1/2 cup store-bought fried onions
Instructions
- Cook the vegetables: In a large skillet over medium heat, heat the oil and add the garlic and shallot. Saute until fragrant, about 2 minutes. Add the butternut squash. Cover and cook for 10 minutes. Reduce the heat to medium-low, stir the squash, cover and cook for another 10 minutes or until soft and tender. Remove the lid, add the mushrooms and saute another 2 minutes.
- Make the cream sauce: In a blender, combine the vegetables broth, cashews, nutritional yeast, salt and pepper. Blend until smooth. Add to the skillet with the thyme. Simmer and add 1 cup vegan Parmesan cheese. Stir to combine and bring to a simmer. Add the ravioli. Cook for 4 minutes.
- Toast the walnuts: Meanwhile, in a dry skillet over low heat, add the walnuts and toast for about 5 minutes, watching them carefully so they don’t burn.
- Garnish and serve: Remove the skillet from the heat and sprinkle the walnuts and onions on top.
Notes
- Nut Allergy? Omit the walnuts. Replace the cashews with soaked pepitas.
- Spoiler Alert: Butternut Squash Ravioli Skillet will stay fresh in an airtight container in the refrigerator for 3-4 days. To reheat, you may need to stir in some vegan chicken broth (or vegetable broth).
- Gluten Allergy? Use gluten-free ravioli or sub with gluten-free pasta.
- For non-vegans: Double the recipe and in Step 2, split the sauce between two skillets and divide vegan and non-vegan ravioli among the two pans. Continue with the recipe as outlined.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Meals
- Method: Oven
- Cuisine: Italian