PREHEAT oven to 400 degrees F.
On a parchment lined baking tray, place butternut squash and drizzle olive oil to evenly coat.
BAKE in oven for 20 minutes or until squash is fork tender. When done, remove from oven and let cool slightly.
BOIL ravioli for 5 minutes in a large pot of boiling water then drain and toss with pesto to combine.
To serve add ravioli to serving dish, spoon butternut squash cubes onto ravioli, then top with parmesan cheese.
