• 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.