Thanksgiving Butternut Squash Ravioli Casserole with Marshmallows and Pecans

Ingredients

• 2 boxes Cappello’s Butternut Squash Ravioli

• ¼ cup dairy-free butter, divided

• 1/3 cup chopped pecans

• 2 tablespoons maple syrup

• ½ teaspoon cinnamon

• 1/8 teaspoon nutmeg

• ¼ cup vegan mini marshmallows

Instructions

• Preheat broiler to 450 F. Grease an 8-inch by 8-inch baking dish with one tablespoon dairy-free butter. Set aside.

• Cook ravioli according to package directions. 

• While ravioli cooks, heat the remaining 3 tablespoons of dairy-free butter in a small sauté pan over medium-low heat. Add pecans, maple syrup, cinnamon, and nutmeg, and cook until pecans are lightly toasted, stirring frequently, about 5-6 minutes.

• Drain ravioli, and arrange into prepared baking dish. Top with pecans, making sure the butter evenly coats the ravioli. 

• Sprinkle marshmallows on top and place in the oven. Broil 2-3 minutes, or until marshmallows are puffed and golden brown. Remove from oven and serve immediately.

Kids Can Do

• Add the marshmallows