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
- 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