Trader Joes Butternut Squash Pasta Recipe

This creamy nutty Trader Joes Butternut Squash Pasta Recipe is made with pre-made ravioli, fresh sage, and butter and ready in just 15 minutes. The smell of browning butter fills the kitchen as crisp sage leaves crackle in the hot pan. I rely on this quick meal whenever autumn cravings hit.

Why This Classic Works

I used to overcomplicate weeknight pasta by making roasted squash purees from scratch. Then I realized Trader Joe’s does the hard work for me with their seasonal ravioli.

The key lesson was learning not to rush the brown butter. Waiting for those golden flecks to form completely transforms a basic store-bought pasta into a restaurant-tier dinner.

Trader Joes Butternut Squash Pasta Recipe Ingredients

• 1 package (9 oz) Trader Joe’s Butternut Squash Ravioli
• 4 tbsp unsalted butter
• 10 fresh sage leaves
• 1/4 cup grated Parmesan cheese
• 1/4 tsp freshly cracked black pepper
• 1/4 cup pasta water (reserved)

How To Make Trader Joes Butternut Squash Pasta Recipe

1. Boil The Pasta: Bring a large pot of salted water to a boil and cook the ravioli for 3 to 4 minutes until they float, then reserve 1/4 cup of pasta water before draining.
2. Melt The Butter: Heat a large skillet over medium heat and melt the butter until it starts to foam and bubble.
3. Crisp The Sage: Drop the fresh sage leaves into the foaming butter and cook for 1 to 2 minutes until the butter turns golden brown and smells nutty.
4. Toss And Serve: Add the drained pasta and reserved pasta water to the skillet, tossing gently until a glossy sauce coats each piece.

Recipe Tips

• Watch the butter closely: Butter transitions from perfectly browned to burnt in seconds, so remove the pan from heat immediately.
• Salt the water generously: The store-bought ravioli needs seasoned water to bring out the sweetness of the squash filling.
• Save the pasta water: The starch in the water helps emulsify the melted butter into a thick, clinging sauce.

What To Serve With Butternut Squash Pasta

A crisp arugula salad with a bright lemon vinaigrette cuts through the rich, buttery pasta perfectly. You can also pair it with warm garlic bread or roasted Brussels sprouts for a complete autumn dinner.

How To Store

Store any leftover pasta in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet with a splash of water to bring the sauce back together. Freezing is not recommended as the ravioli texture will become mushy.

FAQs

Can I use regular pasta instead of ravioli?

Yes, you can use any dried pasta and toss it with Trader Joe’s Autumnal Harvest sauce instead of just brown butter for a similar flavor profile.

What if I cannot find the fresh sage?

Dried sage works in a pinch, but you should only use about half a teaspoon since the flavor is highly concentrated.

How do I know when the ravioli is done?

Fresh ravioli will float to the top of the boiling water when fully cooked, which usually takes less than 5 minutes.

Nutrition

• Calories: 450
• Total Fat: 24g
• Saturated Fat: 14g
• Cholesterol: 85mg
• Sodium: 560mg
• Total Carbohydrate: 46g
• Protein: 14g

Try More Recipes:

• Trader Joe’s Autumn Pasta Sauce Recipe
• Trader Joe’s Pumpkin Pasta Recipe
• Trader Joes Lemon Pasta Recipe

Trader Joes Butternut Squash Pasta Recipe

Recipe by Nate Collins

Servings

2

servings

Prep time

5

minutes

Cooking time

10

minutes

Total time

15

minutes

Creamy nutty Trader Joes Butternut Squash Pasta Recipe using fresh sage and butter ready in 15 minutes for an easy weeknight dinner. This quick dish transforms simple ingredients into an impressive meal without any heavy lifting or complicated steps.

Ingredients

• 1 package (9 oz) Trader Joe’s Butternut Squash Ravioli

• 4 tbsp unsalted butter

• 10 fresh sage leaves

• 1/4 cup grated Parmesan cheese

• 1/4 tsp freshly cracked black pepper

• 1/4 cup pasta water (reserved)

Directions

• 1. Boil The Pasta: Bring a large pot of salted water to a boil and cook the ravioli for 3 to 4 minutes until they float, then reserve 1/4 cup of pasta water before draining.
• 2. Melt The Butter: Heat a large skillet over medium heat and melt the butter until it starts to foam and bubble.
• 3. Crisp The Sage: Drop the fresh sage leaves into the foaming butter and cook for 1 to 2 minutes until the butter turns golden brown and smells nutty.
• 4. Toss And Serve: Add the drained pasta and reserved pasta water to the skillet, tossing gently until a glossy sauce coats each piece.