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green skillet with butternut squash and ravioli in it in front of a wood cutting board with walnuts on it

Butternut Squash & Ravioli Skillet


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  • Author: Stephanie Dreyer
  • 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

Scale
  • 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

  1. 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. 
  2. 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. 
  3. 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.
  4. 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
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