Name: Butternut Squash Tortellini
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 1/2 cup pecans, roughly chopped; 1/2 cup butter (1 stick); 12 fresh sage leaves; 3 cloves garlic, smashed and minced; 1 tablespoon soy sauce; 1 tablespoon fresh lemon juice; 1 tablespoon olive oil; 1 pound butternut squash, chopped into 1-inch pieces; 1 teaspoon kosher salt; 1/2 teaspoon onion powder; 1/2 teaspoon mustard powder; 1/4 teaspoon cracked black pepper; 20 ounces cheese tortellini; 3/4 cup chicken broth; 1/2 cup pecorino romano cheese, shaved; Crushed red pepper (to garnish, optional); Lemon zest (optional)

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When you first inhale the comforting aroma of Butternut Squash Tortellini bubbling away in your kitchen, it’s like wrapping yourself in a soft, warm blanket. The sweet, nutty scent of roasted butternut squash mingling with the earthy notes of fresh sage and garlic fills the air, creating a homey atmosphere that makes you feel all warm inside. Each bite of this delightful dish brings together tender cheese-filled tortellini coated in a simple yet luxurious brown butter sauce, complemented by the crunch of pecans that add just the right amount of texture.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Butternut Squash Tortellini
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Butternut Squash Tortellini

This recipe brings back memories of cozy autumn evenings spent in the kitchen with loved ones, where we’d prepare simple yet satisfying meals together. There’s something undeniably charming about the playful shapes of tortellini, especially when they are adorned with colorful fall ingredients. With its vibrant hues and comforting flavors, this dish is perfect for a family dinner or a special occasion. You’re going to love creating this Butternut Squash Tortellini; it’s a joy to make and even more delightful to share!

Why You’ll Love This Recipe

Simple & Quick: You can whip this up in just 30 minutes, making it perfect for weeknight dinners or last-minute gatherings.
Irresistible Flavor: The combination of sage and garlic in brown butter creates a rich, savory sauce that perfectly complements the sweetness of butternut squash.
Eye-Catching Appeal: The vibrant colors from the squash and garnishes make this dish visually stunning, impressing anyone you serve it to!
Flexible Serving: Whether it’s a quick lunch, a side dish at dinner, or the star of your holiday table, this tortellini fits the bill.
Diet-Friendly Options: Swap in vegetable broth for chicken broth and use your favorite gluten-free tortellini for a diet-friendly version.

Ingredients You’ll Need

1/2 cup pecans, roughly chopped – Adds a delightful crunch and nutty flavor. Feel free to substitute with walnuts or omit for a nut-free version.
1/2 cup butter (1 stick) – Essential for making the brown butter sauce, enriching the flavor immensely. Clarified butter can be used as an alternative.
12 fresh sage leaves – Provides an aromatic, earthy flavor. If fresh isn’t available, dried sage can be used, but reduce the amount to about 1 tablespoon.
3 cloves garlic, smashed and minced – Adds depth and pungent flavor. Garlic powder could work as a substitute in a pinch, but fresh is best.
1 tablespoon soy sauce – Enhances the umami flavor of the dish. Use tamari for a gluten-free option.
1 tablespoon fresh lemon juice – Brightens the flavors beautifully. Bottled lemon juice works, but fresh is so much better!
1 tablespoon olive oil – Used for roasting the squash, it enhances flavor while helping it to caramelize. Avocado oil is a good alternative.
1 pound butternut squash, chopped into 1-inch pieces – This is the star of the dish, providing sweetness and a creamy texture. You can use pre-cut squash to save time.
1 teaspoon kosher salt – Essential for seasoning the dish perfectly. You can use sea salt as a substitute if needed.
1/2 teaspoon onion powder – Adds a subtle sweetness and depth. If you don’t have it, just skip it!
1/2 teaspoon mustard powder – Provides a mild tang to balance the sweetness of the squash. You can use prepared mustard in a pinch—just a teaspoon will do!
1/4 teaspoon cracked black pepper – Enhances the dish’s overall flavor. Freshly cracked is best for added warmth.
20 ounces cheese tortellini – The heart of the dish; cheese-filled tortellini pairs wonderfully with the sauce. Any form of tortellini, including spinach or mushroom, would work!
3/4 cup chicken broth – Adds moisture and flavor; veggie broth is a fantastic substitute for a vegetarian version.
1/2 cup pecorino romano cheese, shaved – Provides a salty, cheesy finish. Parmesan can be used instead, but pecorino adds a distinct sharpness.
Crushed red pepper (to garnish, optional) – Offers a bit of heat if desired. Leave it out if you prefer a milder dish.
Lemon zest (optional) – A fresh garnish that brightens the dish’s flavor profile.

How to Make Butternut Squash Tortellini

Preheat and Prepare: Start by preheating your oven to 400°F (200°C). While the oven warms, toss the butternut squash chunks in a drizzle of olive oil, salt, onion powder, mustard powder, and cracked black pepper. Spread them out on a baking sheet lined with parchment paper, ensuring they’re in an even layer to roast evenly. Bake for about 20 minutes, or until the squash is tender and just starting to caramelize at the edges — your kitchen will smell incredible!

Toast the Pecans: While the squash roasts, place the chopped pecans in a dry skillet over medium heat. Toast them lightly for about 4-5 minutes, shaking the pan often until they’re fragrant and golden brown. Be careful not to step away; nuts can go from perfectly toasted to burnt quite quickly! Once done, set them aside to cool.

Brown the Butter: In a large skillet, add the butter along with the fresh sage leaves. Cook over medium heat, swirling the pan occasionally. As the butter melts, it will bubble and start to brown, releasing a nutty aroma. When the butter turns a light golden color and the sage becomes crisp, which should take about 4-5 minutes, add the minced garlic. Sauté for another minute until the garlic is fragrant, stirring continuously to avoid burning it.

Add Broth and Tortellini: Pour in the chicken or veggie broth, followed by the soy sauce and lemon juice. Let it come to a gentle simmer. Add the cheese tortellini to the bubbling broth and cook for about 3-5 minutes, or until fully cooked according to the package instructions. Make sure to stir occasionally, ensuring each piece gets coated with that lovely brown butter sauce.

Combine and Serve: Once the tortellini is cooked, carefully fold in the roasted butternut squash and half the toasted pecans. Toss gently to combine, allowing the flavors to meld. Taste and adjust the seasoning if needed. To serve, plate the tortellini and drizzle a bit of the sage brown butter sauce over the top. Finish with a sprinkle of shaved pecorino romano cheese, some crushed red pepper for a kick, and a touch of lemon zest if you feel fancy!

Storing & Reheating

If you have leftovers of your Butternut Squash Tortellini, allow them to cool completely before storing. You can keep it at room temperature for about 2 hours or transfer it to the fridge for up to 3 days in an airtight container. If you’d like to freeze, portion it out and place it in a freezer-safe container for up to 3 months. When you’re ready to enjoy, thaw it overnight in the refrigerator, then reheat gently in a skillet over low heat, adding a splash of broth if it seems dry. The texture might change slightly, so it’s a good idea to refresh it with a bit of extra cheese or herbs.

Chef’s Helpful Tips

To prevent the tortellini from sticking, stir gently while cooking and opt for a large pot as that allows for more movement.
Make sure to supervise the browning of butter; it can go from lovely to burnt swiftly if left unattended.
If you want to add a protein, grilled chicken or sautéed shrimp complements these flavors beautifully.
Feel free to experiment with different herbs or nuts based on your personal preference!
Even though this dish is delightful fresh, the flavors develop beautifully for leftovers, making it a wonderful meal prep option.

There’s just something so comforting about a big bowl of Butternut Squash Tortellini. This dish combines all the cozy vibes of fall with a delightful twist that will become a family favorite. I encourage you to play around with the ingredients, adding your own touch, and truly enjoy the magical flavors you can create in your kitchen.

Recipe FAQs

Can I make this tortellini dish ahead of time?

Absolutely! You can roast the butternut squash and prepare the brown butter sauce ahead of time. Simply reheat the sauce in a skillet when you’re ready to toss everything together with freshly cooked tortellini. This will save you time, especially on busy weeknights or special occasions!

Can I use frozen tortellini?

Definitely! Frozen tortellini can be used with this recipe, just make sure to adjust the cooking time according to the package instructions. They may take a couple of minutes longer to cook, and you won’t need to thaw them before adding to the bubbling broth.

How do I store leftovers?

Store any leftovers in the fridge in an airtight container for up to 3 days. Before reheating, give it a splash of broth to keep it moist, as the pasta tends to absorb liquid. Reheat gently on the stove or in a microwave, stirring occasionally.

Is this recipe gluten-free?

You can easily adapt this recipe by using gluten-free tortellini. Many grocery stores carry them these days, and they work beautifully in this dish, ensuring everyone can enjoy it without missing out on amazing flavors.