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3.67 from 6 votes

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.
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Course: Dinner
Cuisine: freezer
Keyword: dinner, freezer, meal prep, pasta
Servings: 4
Calories: 367kcal
Author: Denise Bustard

Ingredients

  • 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)

Instructions

  • 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.

Notes

*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.

Nutrition

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