Why layer up sweaters when you can layer up this butternut squash 4-cheese ravioli bake?
1 (2 lb) butternut squash
4 cups prepared Alfredo sauce or cream
Salt and pepper to taste
½ tsp freshly ground nutmeg
2 Tbsp shallots, minced
2 garlic cloves, minced
2 cups bella mushrooms, sliced
1 cup pecorino cheese, grated
1 cup fontina cheese, grated
1 cup Parmesan cheese, grated
3 Tbsp sliced fresh sage
1 ½ lbs 4-cheese ravioli
1 cup spinach
Let's get Cooking...
Preheat oven to 425°F.
Peel, seed and dice squash into ½-inch cubes. Toss with olive oil, salt and pepper. Roast until tender, about 30–45 minutes.
Blend butternut squash until smooth, adding Alfredo sauce to blend into a sauce. Season with salt, pepper and nutmeg. Set aside.
In a saucepan, sauté shallots and garlic in olive oil until shallots are translucent. Add mushrooms and sauté for 3–5 minutes. Set aside.
In a bowl mix, together the 3 cheeses and sage. Set aside.
Layer the bottom of a 9x9 baking dish with the butternut squash Alfredo sauce. Layer on ravioli, mushrooms, spinach and cheese. Repeat with remaining ingredients. Finish with a layer of sauce and extra cheese.
Bake until golden and bubbly, about 30 minutes. Let cool slightly before serving. Enjoy!