Sage & Butternut Squash Ravioli

I HATE VEGETABLES — and yes, I know that’s not what you expect from a food blogger and a 26-year-old adult who should really have their life together by now. But it’s the truth. I have always been that person who pushes the green things to the very edge of the plate. Before I met my husband, I never even touched the vegetable sides you get in restaurants. You know those little bowls of veg that arrive with Sunday roasts or those unnecessary splashes of green next to your steak? Yeah — untouched. In my house growing up, vegetables were seen as this optional “extra” that wasn’t always needed. And although my mother tried — oh, did she try — I just never liked them.

But here’s the thing… as I’ve gotten older, I’ve realised (begrudgingly) that my body actually needs vegetables. Apparently we can’t survive on cheese, bread, and pasta alone — who knew? So now, I do eat them, but always with this little internal tantrum. However, I’m determined to change that. I want to genuinely enjoy vegetables, not just tolerate them. And this creamy butternut squash pasta? It has taken me one huge step closer to my goal.

This recipe is all about transformation. Butternut squash is such a clever ingredient because once roasted and blended, it turns into the silkiest, smoothest, most luxurious sauce — almost like velvet. It’s naturally slightly sweet, but still savoury and comforting. Think of a cross between sweet potatoes and pumpkin, but milder and creamier. When you mix that with mascarpone and finish it with a bit of sage-infused butter, you get this buttery, deeply savoury richness that clings to pasta like it was born to be there. It’s autumn comfort in a bowl, the kind of dish that makes you forget you are technically eating vegetables at all.

So if you’re like me and vegetables feel like a punishment… this is the cheat code. It’s the perfect pasta sauce for vegetable haters, picky eaters, and kids who run away from anything green — because once this squash is blended, there is absolutely no trace of vegetable texture. No chunks. No suspicious bits. Just smooth, creamy deliciousness. Even the most veg-averse adults (hi, it’s me!) won’t notice they’re eating a whole butternut squash. It’s basically a pasta dish wearing a superhero disguise.

One of the best parts? This sauce isn’t just delicious — it’s versatile. You can toss it with any pasta you like: ravioli for something indulgent and fancy, or spaghetti for a simple midweek meal. If you thin it out with a little stock the next day? It becomes a beautiful, warming butternut squash soup — perfect for quick lunches, cosy dinners, or freezing for later. We love a two-for-one moment.

And yes — let’s talk health. Even though I’m a firm vegetable-disliker, I can still appreciate how nutritious butternut squash is. It’s packed with fibre, vitamins A and C (great for skin, eyes, and immunity), and all those nutritional benefits adults are supposed to care about. But more importantly — it tastes like comfort food disguised as a health win. It’s the pasta sauce that lets you feel good without giving up any creaminess or flavour.

If you’re a parent struggling to get vegetables into your child’s diet, this is genuinely the best trick. And if you’re a grown-up like me who still cuts carrots into tiny pieces hoping they’ll magically disappear — this will change your life. You’ll love that you’re eating something nourishing, while feeling like you’re indulging in a restaurant-quality pasta night.

Let’s also talk flavour because keywords help everyone here:
✅ Butternut squash pasta — creamy, sweet-savory, silky
✅ Mascarpone — adds richness and soft tang
✅ Sage — brings warmth and depth, especially when crisped in butter
✅ Brown butter — nutty, aromatic, absolutely dreamy
✅ Ravioli — because filling + sauce = double delicious

That combination gives you a pasta dish that feels gourmet, but is secretly incredibly easy. It’s quick enough for busy weekdays but fancy enough to impress dinner guests. And all while hiding a whole vegetable. Magical.

I never thought I’d find myself saying: I love this vegetable dish. But this is where we are now. Butternut squash has entered my life as the first vegetable I can claim to genuinely enjoy — not just endure. Maybe it’s the mascarpone. Maybe it’s the sage. Maybe it’s character development. Whatever it is, if this recipe can convert me — the self-proclaimed president of the I Hate Vegetables Club — then it can convert anyone.

So whether you’re:

• A vegetable-avoider like me,
• A parent trying to sneak nutrients into meals,
• A pasta lover seeking a new favourite sauce,
• Or simply someone who wants cosy autumn vibes in every bite…

This creamy butternut squash recipe is going to be your new go-to. It’s comforting. It’s nourishing. It’s vegetable-forward without tasting vegetable-forward. And yes — you can still hate veg and adore this dish. I’m living proof.

Try it with ravioli tonight, enjoy a bowl of soup tomorrow, and celebrate the fact you just ate a whole squash without even noticing. If loving vegetables always tasted like this… I’d be obsessed.