Brown Butter Butternut Squash Ravioli with Maple Rosemary Walnuts
An easy, restaurant-worthy fall dinner made with tender butternut squash ravioli, freshly roasted squash, brown butter sage sauce, and crunchy maple rosemary California walnuts. Perfect for cozy weeknight dinners or fall entertaining!
Creator: Leslie Stokes
This post is sponsored by California Walnuts. All opinions and recipes are my own.
If there’s one recipe you need to make this fall, it’s this Brown Butter Butternut Squash Ravioli with Maple Rosemary Walnuts! It’s one of those dinners that looks and tastes like something you would order at a restaurant, but it’s actually so easy to make at home.
We’re taking store-bought butternut squash ravioli and dressing it up with freshly roasted butternut squash, a rich brown butter and sage sauce, freshly grated parmesan, and the most delicious maple rosemary walnuts.
The combination of flavors is SO good! You get a little sweetness from the squash and maple syrup, that rich, nutty flavor from the brown butter, fresh herbs, and the perfect crunch from the toasted walnuts.
And can we talk about how beautiful this dish is? All those warm fall colors make it the perfect dinner for this time of year.
I love a recipe that feels a little fancy without requiring hours in the kitchen, especially when I’m having people over. This is absolutely something I would serve for a fall dinner party or even as part of a holiday menu.
The best part? We’re using refrigerated ravioli, so you don’t have to spend your afternoon making homemade pasta!
My Trip to California with California Walnuts
Before we get into the recipe, I have to share a little bit about my recent trip with California Walnuts because it was such an incredible experience!
As a food creator, I spend so much time in the kitchen developing recipes and sharing different ingredients with you guys, but I don’t always get the opportunity to see where those ingredients actually come from.
That’s one of the things I loved most about this trip.
I traveled to the San Francisco area with California Walnuts and had the opportunity to learn about the entire process, from harvesting walnuts in the orchards to seeing how they’re processed and prepared before making their way into our kitchens.
We started the trip with an introduction to California Walnuts, where we learned more about the industry and the people behind it. We also visited a museum and spent some time exploring.
One of my favorite parts of that first evening was an interactive dinner where we all cooked together! We prepared a five-course meal as a group, which was such a fun experience, especially being surrounded by other people who love food as much as I do.
The next day was probably the part I was most excited about: visiting the walnut orchards during harvest season.
Seeing the Walnut Harvest Up Close
We headed out to the walnut groves, where we got to see how walnuts are harvested.
Watching the entire process was fascinating!
We saw how the walnuts are harvested from the trees and collected before moving on to the hulling and cleaning process.
From there, we visited a processing facility to see what happens after the walnuts leave the orchard.
It’s one thing to grab a bag of walnuts at the grocery store, but it’s another thing to see all the work that goes into getting them there.
We also had lunch right in the walnut orchard, surrounded by the trees. It was such a beautiful setting and definitely one of the highlights of the trip.
That evening, we enjoyed dinner at a winery, which was another really special experience.
On our last day, we visited the Ferry Building in San Francisco for a food excursion, where we got to explore different foods and local vendors.
The entire trip gave me such a new appreciation for California walnuts, and I came home excited to start incorporating them into more of my everyday recipes.
I’ve always loved adding walnuts to things like homemade granola, salads, and baked goods, but one of my biggest takeaways was just how versatile they are in savory cooking.
Which brings me to this recipe!
Why I Love Cooking with California Walnuts
One of the things I learned during my trip was how much nutrition is packed into a simple handful of walnuts.
California walnuts are the only nut with a significant amount of plant-based omega-3 ALA. In fact, just one ounce of walnuts provides 2.5 grams of this plant-based omega-3 fatty acid.
That same one-ounce serving also provides:
- 4 grams of plant-based protein
- 2 grams of fiber
- 45 milligrams of magnesium
- 2.5 grams of plant-based omega-3 ALA
Walnuts also contain beneficial unsaturated fats and are a nutrient-dense ingredient that can be incorporated into all kinds of everyday meals.
Researchers have studied walnuts for their potential relationship to heart health, cognitive function, and other areas of health. While research is ongoing, I love knowing that something so simple can add both nutritional value and flavor to a recipe.
And beyond the nutritional benefits, I really love the flavor and texture they bring to food.
For this ravioli, we’re lightly toasting California walnuts with pure maple syrup and fresh rosemary. The maple gives them a touch of sweetness, the rosemary adds that savory fall flavor, and toasting brings out their naturally rich, nutty taste.
They’re honestly so good that you’ll probably find yourself snacking on a few before they even make it onto the ravioli!
Walnut nutrition disclosure: A one-ounce serving provides 18g of total fat, including 2.5g of monounsaturated fat, 13g of polyunsaturated fat (of which 2.5g is plant-based omega-3 ALA), and 1.5g of saturated fat.
Why You’ll Love This Butternut Squash Ravioli Recipe
There are so many reasons I love this recipe, but here are a few that make it especially good for fall.
It’s easy but looks impressive. You don’t need to make pasta from scratch or spend hours in the kitchen. We’re using a few simple ingredients to make something that feels really special.
It’s packed with fall flavors. Roasted butternut squash, brown butter, fresh sage, rosemary, and maple walnuts are the perfect combination for this time of year.
The walnuts add the best texture. The maple rosemary walnuts give this otherwise soft, buttery pasta the perfect little crunch.
It’s great for entertaining. This dish looks beautiful served on a large platter with extra parmesan, crispy sage, and toasted walnuts.
You can prep some of it ahead of time. Roast the squash and make the walnuts earlier in the day, then prepare the ravioli and brown butter sauce right before serving.
The Perfect Fall Dinner for Entertaining
If you’re hosting friends or family this fall, this is such a good recipe to add to your menu.
I love creating dinners that feel special, but I also don’t want to spend the entire evening in the kitchen while everyone else is enjoying themselves.
This is one of those recipes that gives you the best of both worlds.
You can roast the squash and prepare the maple rosemary walnuts ahead of time, leaving only the pasta and brown butter sauce to make when you’re ready to eat.
I would serve the ravioli on a large, shallow platter so you can really see all the beautiful colors and textures.
Add a generous sprinkle of parmesan, some fresh sage leaves, and those maple rosemary walnuts right before bringing it to the table.
It makes such a beautiful presentation!
For a full fall dinner menu, I would pair this with a simple arugula salad with apples and a light vinaigrette, some warm crusty bread, and maybe a roasted vegetable on the side.
It’s cozy, seasonal, and definitely a dinner that will impress your guests.
What to Serve with Butternut Squash Ravioli
Because this recipe is rich and flavorful, I like pairing it with something fresh or simple.
Arugula Salad: Peppery arugula, crisp apples, parmesan, and a light lemon vinaigrette would be delicious alongside the ravioli.
Roasted Brussels Sprouts: The slightly crispy, savory vegetables balance the sweetness of the squash.
Garlic Bread: Perfect for soaking up any extra brown butter sauce.
Simple Green Salad: Mixed greens, shaved parmesan, and a tangy vinaigrette make an easy side dish.
Roasted Broccolini: A little olive oil, lemon, and garlic are all you need.
Can You Make This Recipe Ahead of Time?
Yes! And this is one of the reasons I love it for entertaining.
I wouldn’t recommend preparing the entire dish ahead of time because ravioli is always best served fresh, but you can definitely get a head start.
Roasted Butternut Squash: Roast the squash up to two days in advance and store it in an airtight container in the refrigerator. Reheat in the oven before serving.
Maple Rosemary Walnuts: Make the walnuts a day or two ahead and store them in an airtight container in the refrigerator. Let them come to room temperature before serving.
Ravioli and Brown Butter Sauce: Prepare these right before serving for the best texture and flavor.
This makes putting dinner together so much easier when you have company!
How to Store Leftovers
If you have leftovers, store the ravioli and roasted squash in an airtight container in the refrigerator for up to 3 days.
For the best texture, keep any extra maple rosemary walnuts in a separate airtight container so they don’t become soft.
To reheat, warm the ravioli gently in a skillet over low heat with a splash of water or a little extra butter.
Once warmed through, add the walnuts, parmesan, and sage.
I wouldn’t recommend freezing the fully assembled dish because the texture of the ravioli and brown butter sauce may change once thawed.
Frequently Asked Questions
Can I use frozen ravioli instead of refrigerated?
Absolutely! Frozen butternut squash ravioli will work just fine. Follow the package instructions and make sure to cook it until tender.
Can I use pre-cut butternut squash?
Yes! This is a great shortcut if you’re short on time. Just make sure the pieces are small and relatively even so they roast at the same rate.
Can I make this without maple syrup?
You can. The walnuts will still be delicious simply toasted with rosemary and a little salt. However, I really love that subtle maple flavor paired with the savory brown butter.
Can I substitute another type of ravioli?
Definitely! Cheese ravioli, mushroom ravioli, or even pumpkin ravioli would all work well with this sauce and the maple rosemary walnuts.
How do you know when brown butter is ready?
The butter will begin to foam and then develop little golden-brown bits at the bottom of the skillet. It should smell rich and nutty. Once you notice that aroma, it’s ready.
How should I store California walnuts?
For the best freshness and flavor, store California walnuts in an airtight container in the refrigerator or freezer. This helps maintain their quality, especially if you buy them in larger quantities.
Can I use dried rosemary instead of fresh?
Fresh rosemary is my preference, but you can substitute about 1/3 teaspoon of dried rosemary for the teaspoon of fresh rosemary in the walnut topping.
Final Thoughts
I can’t think of a better recipe to make this time of year!
Between the roasted butternut squash, rich brown butter sauce, crispy sage, and maple rosemary walnuts, every bite has so much flavor.
I especially love how something as simple as store-bought ravioli can be transformed into a dinner that’s beautiful enough to serve when you’re hosting.
And after getting to experience the California walnut harvest firsthand, I’m even more excited about finding new ways to incorporate walnuts into the meals I make at home.
A huge thank you to California Walnuts for such an incredible experience and for partnering with me on this recipe!
If you make this Brown Butter Butternut Squash Ravioli with Maple Rosemary Walnuts, I’d love to hear what you think! Be sure to leave a comment and rating below, and don’t forget to tag me on Instagram so I can see your creations!
Happy cooking!
Tips for Making the Best Butternut Squash Ravioli
Don’t overcook the ravioli. Since we’re tossing it in warm brown butter, you want the pasta to hold its shape. Follow the package instructions and gently drain it.
Cut the squash into small pieces. I prefer about 1/2-inch cubes because they roast quickly and are the perfect size for topping the ravioli.
Watch your butter carefully. Brown butter can go from perfectly golden to burnt pretty quickly. Once you start seeing brown flecks and smelling that nutty aroma, lower the heat.
Use fresh herbs if possible. Fresh sage and rosemary really make a difference in this recipe.
Don’t add the walnuts too early. The walnuts are best sprinkled over the finished pasta so they stay crunchy.
Use freshly grated parmesan. It melts into the warm brown butter beautifully and adds the best flavor.
I hope this recipe helps you! Don’t forget to follow along on social media for more Meal Prep + healthy recipes!
Brown Butter Butternut Squash Ravioli with Maple Rosemary Walnuts
Ingredients
For the Roasted Butternut Squash
- 2 cups fresh butternut squash peeled and diced into 1/2-inch cubes
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground cinnamon
- 1 teaspoon fresh thyme leaves optional
For the Maple Rosemary Walnuts
- 1 cup California walnuts roughly chopped
- 1 tablespoon pure maple syrup
- 1 teaspoon fresh rosemary finely chopped
- 1 teaspoon olive oil
- 1/4 teaspoon kosher salt
For the Brown Butter Ravioli
- 20 ounces refrigerated butternut squash ravioli
- 5 tablespoons unsalted butter
- 8-10 fresh sage leaves
- 2 garlic cloves minced
- 1/3 cup freshly grated parmesan cheese plus more for serving
- 1 teaspoon fresh lemon zest
- 1/4 teaspoon freshly cracked black pepper
- 1/4-1/2 cup reserved pasta water as needed
- Flaky sea salt for serving
Let's Make It
- Preheat the oven to 425°F. Toss the diced butternut squash with olive oil, salt, pepper, cinnamon, and thyme if using. Spread evenly on a baking sheet and roast for 20–25 minutes, flipping halfway through, until tender and lightly caramelized.
- Meanwhile, heat 1 teaspoon olive oil in a skillet over medium-low heat. Add the chopped California walnuts and toast for 2–3 minutes, stirring frequently.
- Add the maple syrup, rosemary, and salt to the walnuts. Stir for another 1–2 minutes until evenly coated. Transfer to parchment paper and spread out to cool.
- Bring a large pot of salted water to a gentle boil. Cook the refrigerated ravioli according to package instructions, usually 3–5 minutes. Reserve 1/2 cup of pasta water before draining.
- Melt butter in a large skillet over medium heat. Add fresh sage leaves and cook for approximately 2–4 minutes, swirling occasionally, until the butter develops golden-brown flecks and a nutty aroma. Remove the crispy sage and set aside.
- Reduce heat to low and add minced garlic to the brown butter. Cook for 20–30 seconds until fragrant.
- Add the cooked ravioli to the skillet and gently toss to coat in the brown butter sauce. Add reserved pasta water as needed.
- Turn off the heat and add parmesan, lemon zest, and black pepper.
- Transfer the ravioli to a serving platter or individual bowls. Top with roasted butternut squash, maple rosemary walnuts, crispy sage, freshly grated parmesan, and flaky sea salt.
- Serve immediately and enjoy!
Recipe Notes
- Use fresh or refrigerated butternut squash ravioli for the best results.
- Keep the maple rosemary walnuts separate until just before serving to maintain their crunch.
- Watch the brown butter carefully to avoid burning.
- Roast the squash and prepare the walnuts ahead of time to make entertaining easier.
- Leftovers can be refrigerated for up to 3 days.
Nutrition Facts
Estimated per serving (1/4 of recipe):
Calories: approximately 750 kcal
Protein: 19g
Carbohydrates: 67g
Total Fat: 47g
Saturated Fat: 18g
Fiber: 6g
Sugar: 12g
Sodium: 950mg
Nutrition information is estimated and will vary based on the brand of refrigerated ravioli, parmesan, and exact ingredient quantities used. Values are not laboratory verified and do not include additional parmesan or optional toppings.
Meal Prep in 1 Hour
You can use any two of the meals in this series to get your meal prep done in just about and hour, give or take!
Having your breakfast and lunch ready for the week helps you stay on track with your nutriton, saves you time and money! I truly beleive that meal prep does not need to be over complicated, take too much time or be boring!
I always get asked- “do you ever get tired of eating the same thing all week?” and the answer is, no! Not when the food taste good! I give plenty of variety in these preps and keep it simple!
As always, thanks for being here and remember, don’t over complicate the process! Take a deep breath, you got this!
