Baked Ravioli with Butternut Squash
This baked ravioli with butternut squash can be assembled ahead and frozen for a freezer oven meal. The ravioli and butternut squash cook through right in the oven.
- 350 gram package of ravioli (12 oz)
- 4 cups butternut squash (*see note; cut in 1/3 inch cubes)
- 2 handfulls green beans (*see note; ends trimmed, cut in half)
- 1/2 red onion (chopped)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 teaspoons dried sage leaves
- 1 cup stock (chicken or veggie)
Heat oven to 400°F.
In a 9 x 13 inch baking dish, combine all ingredients.
Bake, covered, for 25 minutes, stirring once halfway through.
Bake uncovered for 10 minutes. (If you are baking previously frozen ingredients, it may be ready to serve without this step)
Sprinkle with parmesan and serve.
To assemble ahead and freeze
Combine all ingredients except for stock and parmesan in a gallon-sized freezer bag.
Squeeze out as much air as possible and freeze flat for up to 3 months.
Thaw overnight in the fridge before adding to the baking dish with 1 cup stock and baking as directed above.
*butternut squash: cut into small 1/3 inch cubes if you are baking right away, or in larger 1 inch cubes if you are assembling as a freezer meal
*If you are freezing the green beans, you must either use grocery store frozen green beans (which have been blanched), or you could give them a quick steam in the microwave (1 minute or so). Otherwise, I'd add them fresh after thawing the other ingredients.
Calories: 367kcal | Carbohydrates: 55g | Protein: 15g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 47mg | Sodium: 782mg | Potassium: 522mg | Fiber: 6g | Sugar: 6g | Vitamin A: 15007IU | Vitamin C: 30mg | Calcium: 88mg | Iron: 10mg