Description
Enjoy the comforting flavors of Butternut Squash Tortellini, featuring roasted squash, cheese-filled tortellini, and a delicious brown butter sauce—a perfect choice for a quick and flavorful meal.
Ingredients
Scale
- 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)
Instructions
- Preheat oven to 400°F (200°C). Toss butternut squash with olive oil, salt, onion powder, mustard powder, and black pepper. Roast for 20 minutes.
- Toast pecans in a dry skillet over medium heat for 4-5 minutes until fragrant. Set aside.
- In a large skillet, melt butter with sage leaves over medium heat, swirling until browned. Add minced garlic and sauté for 1 minute.
- Pour in chicken broth, soy sauce, and lemon juice. Simmer, then add tortellini. Cook for 3-5 minutes until tender, stirring occasionally.
- Gently fold in roasted squash and half of the toasted pecans. Serve garnished with pecorino cheese, red pepper, and lemon zest.
Notes
This dish is flexible; use vegetable broth for a vegetarian version.
For a gluten-free version, choose gluten-free tortellini.
Add grilled chicken or shrimp for extra protein.
Nutrition
- Serving Size: 1 plate
- Calories: 600
- Sugar: 6g
- Sodium: 800mg
- Fat: 34g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 75mg