Sage and Brown Butter Ravioli with Roasted Acorn Squash


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ravioli and squash in a white bowl

Sage, browned butter, acorn squash – be still my heart. A handful of delicious ingredients combine to make this cozy, cool weather Sage and Brown Butter Ravioli with Acorn Squash. It’s quick enough for a weeknight, but with enough elegance to impress dinner guests.

This dish is the poster child for cool weather coziness. It has so many of the season’s most loved flavors served together in one bowl. And the prep is super simple. Store-bought ravioli is key to keeping this dish fast and simple – most versions cook in boiling water in just a few minutes. These days, it’s super simple to find amazing store-bought ravioli in a variety of flavors. And while almost any flavor would work here, something with squash filling (like this one), would be a great fit. 

Here’s how it all goes down.


adding seasoning to slices of acorn squash on a sheet pan

roasted acorn squash on a sheet pan


Acorn squash is a squash-loving home cook’s best friend. There’s no need to peel these little beauties. Just halve lengthwise, scrape out the seeds, and slice into rounds. The peel gets super tender and delicious as it roasts and can be eaten with the flesh of the squash. And, when you roast the squash with olive oil, brown sugar, and fresh sage, it’s over-the-top good. 


What’s great about this Sage and Brown Butter Ravioli recipe is it’s flexible. In about an hour you can have a cozy fall or winter inspired main dish, or a luscious side dish. If the ravioli are the main event, try serving them with a fresh salad, like my Kale Salad with Apple and Manchego.

If you’re making a more elaborate meal, serve the acorn ravioli as a side dish, along with a heartier protein like Braised Red Wine Short Ribs.

sage and brown butter sauce in a saute pan


If you have leftover ravioli, store in an airtight container for up to three days in the fridge. To reheat the ravioli, warm it in the microwave or place leftovers in a pan or skillet with a little butter and heat until warm. Try adding a little shredded rotisserie chicken to the ravioli for a completely new meal!

boiling ravioli in a sauce pan


  • Ravioli – Use any type of ravioli here, but a variety that’s filled with squash, cheese, or sausage works well.
  • Fresh Sage – This essential kitchen herb works double time when it’s roasted with the acorn squash and sautéed with brown butter and walnuts. 
  • Acorn Squash – The soft, edible skin of this sweet squash means you can skip the peeling. Try to cut the squash slices as evenly as possible for uniform cooking.
  • Brown Sugar – Brings out acorn squash’s natural sweetness.
  • Olive Oil – The mild flavor of olive oil is perfect for roasting squash.
  • Salt and Pepper – Standard seasoning combo.
  • Butter – Whether you use salted or unsalted butter, the browned butter brings all the pieces of this recipe together.  
  • Walnut Pieces – Warm, toasted walnuts add a crunchy texture to the sage and brown butter sauce. 
  • Shallots – Select bulbs with a firm shape and dry skin for the best mild shallot flavor.
  • Apple Cider Vinegar – The acidity of apple cider vinegar balances the sweet, nutty flavors, and rich buttery texture of the ravioli sauce.
  • Parmesan Cheese – Salty Parmesan takes this dish over top!

stirring ravioli and squash into brown butter sauce


  • Try this recipe with different pastas – Why limit yourself to just ravioli? Stuffed pastas like tortellini, cappelletti, or agnolotti also work with the sage and brown butter sauce.
  • Swap squashes – Try substituting acorn squash for delicata squash, which is also in season during the fall and winter months and also doesn’t need to be peeled before roasting. Cubed butternut squash would work well too.

More Cozy Pasta Recipes


brown butter ravioli in a white bowl

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5 from 2 votes

Sage and Brown Butter Ravioli with Acorn Squash

Savory and comforting, this pasta is simple enough for a weeknight, but elegant enough to serve to guests. Crisp sage and walnuts add crunch to the tender ravioli and roasted squash.
Prep: 20 minutes
Cook: 40 minutes
Total: 1 hour
Servings: 4


  • Sharp Knife
  • Cutting Board
  • Mixing Bowl
  • Half Sheet Pans
  • Stockpot
  • Saute Pan or Skillet


  • 12 large leaves Fresh Sage, divided
  • 1 large Acorn Squash (or two smaller ones)
  • 1 pound Ravioli (any flavor will work, but squash, cheese, or sausage work particularly well)
  • 2 teaspoons Brown Sugar
  • 2 Tablespoons Olive Oil
  • Salt and Pepper
  • 4 Tablespoons Butter (see note)
  • 1/3 cup Walnut Pieces (look for pre-chopped walnuts; if using walnut halves, roughly chop)
  • 2 Tablespoons minced Shallots
  • 1 1/2 Tablespoons Apple Cider Vinegar
  • Grated Parmesan Cheese, for serving


  • Preheat oven to 425°F / 218°C.
  • Finely chop half the sage leaves. Keep the other half of the leaves whole.
  • Slice acorn squash in half and scoop out seeds. Slice into 1/2-inch thick pieces.
  • Toss squash slices with olive oil, brown sugar, the chopped sage leaves, and some salt and pepper.
  • Spread out in a single layer on a sheet pan (use two sheet pans if needed).
  • Roast, without turning, until squash is tender but still holds its shape, 12 to 20 minutes. (Check the squash after about 10 minutes and then continue checking so you can remove it when ready.)
  • Meanwhile, bring a large pot of salted water (for the pasta) to a boil.
  • Place a large skillet or saute pan over medium heat. Add butter. When butter is completely melted and hot, stir in sage and walnuts.
  • Cook until walnuts are golden and sage is crisp, 4 to 5 minutes.
  • Line a plate with a paper towel. Use a slotted spoon to remove sage and walnuts from skillet and spread out on paper towel. Leave butter in the pan over medium heat.
  • At this point, water for the ravioli should be boiling. Boil ravioli according to package directions (this should take 3 to 4 minutes).
  • While ravioli is boiling, return to butter. At this point the butter should be deep golden brown, but if not, continue cooking until it is (be sure to scrape up any sediment that sticks to the bottom of the pan - you want it to be deep golden brown but not burneed.
  • To browned butter, and add shallots and apple cider vinegar. Cook until shallots are tender, 1 to 2 minutes.
  • Remove pan from heat. Drain ravioli and add it to butter, folding gently to combine.
  • Divide roasted squash between serving bowls. Top squash with ravioli and drizzle browned butter over top.
  • Finish bowls of pasta with crisp sage, walnuts, and cheese on top.



Butter - Salted or unsalted will work, but if using unsalted, be sure to add some extra salt to the sauce. 


Calories: 497kcal | Carbohydrates: 62g | Protein: 19g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 1g | Cholesterol: 61mg | Sodium: 705mg | Potassium: 441mg | Fiber: 6g | Sugar: 5g | Vitamin A: 398IU | Vitamin C: 12mg | Calcium: 72mg | Iron: 13mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Author: Jess Smith via Inquiring Chef
Cost: $9.00
Calories: 497
Keyword: acorn squash, fall recipe, pasta, winter recipe
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About Jess Smith

Jess is the recipe creator and photographer at She spent nearly a decade as the Chief Recipe Developer for the award-winning meal planning app Cook Smarts. Her colorful, healthyish recipes have been featured in popular online publications including Parade, Hallmark, and HuffPost.

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