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1hr 40min · 4 servings

An easy fall ravioli bake for those busy nights. This recipe also makes for quick and easy leftovers the next day!

Ingredients

• 2 pounds butternut squash

• Olive oil

• 4 cups prepared alfredo sauce or cream

• Salt and pepper, to taste

• 1/2 teaspoon freshly ground nutmeg

• 2 tablespoons 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 tablespoons sliced fresh sage

• 1 1/2 pounds 4-cheese ravioli

• 1 cup spinach

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