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Best Tortellini with Roasted Butternut Squash

Cozy Up with the Best Tortellini with Roasted Butternut Squash

This Best Tortellini with Roasted Butternut Squash recipe offers a comforting blend of flavors perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Pasta
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauce
  • 1/2 cup unsalted butter Adds richness and creates brown butter sauce
  • 1 handful fresh sage leaves Provides an aromatic burst
For the Roasted Vegetables
  • 2 tablespoons olive oil Ideal for sautéing the squash
  • 4 cups butternut squash Acts as the star vegetable
  • 1 teaspoon kosher salt Elevates all flavors
  • 1 teaspoon black pepper Adds warmth and contrast
  • 1 teaspoon garlic powder Intensifies flavor profile
For the Tortellini
  • 20 ounces cheese tortellini The heart of the dish
  • 1/4 cup Parmesan cheese Brings savory depth

Equipment

  • Skillet
  • Large pot

Method
 

Step-by-Step Instructions
  1. In a skillet over medium heat, melt the butter until it begins to bubble, stirring occasionally for about 5 minutes until it turns golden brown.
  2. Add fresh sage leaves to the browned butter and stir gently for about 30 seconds.
  3. In the same skillet, drizzle in olive oil and toss in cubed butternut squash. Season with salt, black pepper, and garlic powder; sauté for 8-10 minutes until tender.
  4. Bring a large pot of salted water to a boil. Add cheese tortellini and cook according to package directions, about 4-5 minutes.
  5. Drain the tortellini, reserving a cup of pasta water. Fold the drained tortellini into the skillet with cooked squash.
  6. Pour the reserved brown butter and crispy sage over the tortellini and squash mixture, toss to coat. Adjust with reserved pasta water if necessary.
  7. Transfer to serving bowls and finish with a sprinkle of Parmesan cheese. Enjoy hot.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 60gProtein: 15gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 40mgSodium: 700mgPotassium: 800mgFiber: 5gSugar: 4gVitamin A: 12000IUVitamin C: 25mgCalcium: 150mgIron: 2mg

Notes

Cut butternut squash into uniform 1-inch cubes for even cooking. Reserve pasta water for sauce consistency.

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