Butternut Squash Tortellini captivates the senses in the most delicious way. Imagine the warm, nutty aroma wafting through your kitchen as the butternut squash roasts to a perfect golden hue, while the nutty crunch of pecans adds a delightful layer of texture. As you simmer the tortellini, your kitchen will fill with the tantalizing scent of garlic and sage, beckoning everyone to gather around the table. Each bite is a hug on a plate, combining creamy richness with the earthy sweetness of squash—a dish that feels like a cozy, comforting embrace.

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

Growing up, my family would gather every fall to enjoy hearty meals featuring harvest flavors. Butternut squash always held a special place on our dinner table, and this recipe brings back those cherished memories. It’s perfect for chilly evenings when you crave something warm and fulfilling. So, whether it’s a cozy date night or a festive family gathering, I invite you to whip up this fabulous Butternut Squash Tortellini and let the magic happen in your kitchen.

Why You’ll Love This Recipe

Simple & Quick: With just 30 minutes from start to finish, this dish is your go-to for a weeknight dinner.
Irresistible Flavor: The combination of buttery sage and roasted butternut squash creates an enchanting flavor experience.
Eye-Catching Appeal: This tortellini dish is visually stunning, with vibrant colors that brighten up any table setting.
Flexible Serving: Perfect for a cozy family meal, fancy dinner parties, or as a crowd-pleaser for any gathering.
Diet-Friendly Options: Easily adaptable for various diets; try gluten-free tortellini or substitute veggie broth for a vegetarian twist.

Ingredients You’ll Need

Pecans (1/2 cup, roughly chopped): These nuts add a delightful crunch and subtle richness. If you have allergies, walnuts or sunflower seeds can be a great substitute.
Butter (1/2 cup, 1 stick): Provides a luscious base for the sauce; you could also use olive oil if you prefer a dairy-free version.
Fresh Sage Leaves (12 leaves): Offers a fragrant, earthy flavor that perfectly complements the butternut squash. Dried sage can work in a pinch, but fresh is best.
Garlic (3 cloves, smashed and minced): Enhances the overall taste with its robust aroma. Use garlic powder if you’re in a hurry, though fresh makes a world of difference.
Soy Sauce (1 tablespoon): Adds umami depth to the flavor profile. For a gluten-free option, try tamari instead.
Fresh Lemon Juice (1 tablespoon, from half a lemon): The acidity brightens the flavors beautifully. You can also use lime for a different twist.
Olive Oil (1 tablespoon, for the butternut squash): A drizzle just before roasting helps crisp up the squash while adding flavor.
Butternut Squash (1 pound, chopped into 1-inch pieces): It’s the star ingredient! If you’re in a rush, you can often find pre-chopped squash in stores.
Kosher Salt (1 teaspoon): Enhances all the flavors; feel free to adjust based on your taste preference.
Onion Powder (1/2 teaspoon): Adds a gentle sweetness and depth; you can replace it with finely chopped onions if preferred.
Mustard Powder (1/2 teaspoon): Brings a subtle tanginess; skip it or use Dijon if needed.
Cracked Black Pepper (1/4 teaspoon): A dash of heat to balance the flavors; adjust to your heat tolerance.
Cheese Tortellini (20 ounces): The ultimate comfort food base! Feel free to use homemade or store-bought.
Chicken Broth (3/4 cup, or veggie broth): A rich liquid that infuses the sauce with flavor; homemade broth is ideal, but store-bought work just fine.
Pecorino Romano Cheese (1/2 cup, shaved): This cheese adds a salty finish. Parmigiano-Reggiano is a delicious alternative.
Crushed Red Pepper & Lemon Zest: Optional garnishes that add a pop of heat and brightness!

How to Make Butternut Squash Tortellini

Roast the Squash: Preheat your oven to 400°F (200°C). Toss the chopped butternut squash in a bowl with olive oil, kosher salt, onion powder, mustard powder, and cracked black pepper. Spread the squash on a baking sheet in a single layer and roast for 20-25 minutes, or until it’s tender and caramelized. You’ll know it’s done when the edges are golden brown and you can easily pierce it with a fork.

Cook the Tortellini: While the squash is roasting, bring a large pot of salted water to a boil. Add the cheese tortellini and cook according to package instructions, usually about 3-5 minutes for fresh tortellini. Once cooked, reserve 3/4 cup of the starchy water, then drain the rest and set the tortellini aside.

Prepare the Sauce: In a large skillet over medium heat, melt the butter. As it melts, add the chopped pecans and gently toast them for about 2-3 minutes until fragrant and golden. Don’t step away—the pecans can go from toasted to burnt quickly!

Add Aromatics: Toss in the minced garlic and fresh sage leaves to the skillet. Cook for another 1-2 minutes, stirring frequently, until the garlic is fragrant, but make sure it doesn’t brown. You want all those delicious flavors to meld together.

Combine Everything: Carefully add the roasted butternut squash to the skillet, along with the soy sauce and lemon juice. Pour in the chicken or vegetable broth, stirring to combine. Allow it to simmer for 2-3 minutes; the sauce will thicken slightly, and flavors will deepen. If it seems too thick, add some reserved pasta water until it reaches your desired consistency.

Mix in Tortellini: Gently fold in the cooked cheese tortellini. Ensure they are coated in the delicious sauce without breaking any pieces. Cook for another minute or so until everything is heated through.

Serve & Garnish: Plate each serving and sprinkle with shaved pecorino Romano cheese. If you love a hint of spice, add crushed red pepper and a sprinkle of lemon zest for brightness. Enjoy the cozy flavors of **Butternut Squash Tortellini**—it’s the perfect dish to warm your heart!

Storing & Reheating

Store any leftover Butternut Squash Tortellini in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze individual portions in freezer-safe containers, and enjoy them within 3 months. When ready to eat, thaw overnight in the fridge, then reheat on the stovetop over low heat, adding a splash of broth or water to keep the sauce creamy. You might notice a slight texture change, but adding that liquid can refresh the dish beautifully.

Chef’s Helpful Tips

Avoid overcooking the tortellini; it should be al dente, as it will cook further in the sauce.
Toast pecans gently; monitor closely as they can burn quickly. Using fresh pecans gives the best flavor.
Use room temperature butter for the sauce to ensure it melts smoothly without splattering.
If using frozen tortellini, adjust cooking time according to package instructions for the best results.
You can prepare the butternut squash in advance; just reheat it before adding to the sauce.
Experiment by adding spinach or arugula for an extra veggie boost!

The comforting warmth of this Butternut Squash Tortellini is such a joy, combining together delicious flavors, and beautiful presentation. Feel free to get creative with the ingredients and add your own touch to the dish. Whether you’re cooking for a special occasion or just a cozy night in, I hope this recipe fills your home with love and warmth. Enjoy every delightful bite!

Recipe FAQs

Can I make Butternut Squash Tortellini ahead of time?

Absolutely! You can roast the butternut squash and prepare the sauce ahead of time. Simply store the components separately in the fridge. When ready to serve, reheat the sauce and toss in freshly cooked tortellini.

Can I use other types of cheese tortellini?

Definitely! This recipe works well with any flavor of tortellini—try spinach, mushroom, or even a vegan variety. Just adjust your cooking time as needed based on the type you choose.

What can I pair with Butternut Squash Tortellini?

This dish pairs wonderfully with a simple garden salad or roasted vegetables for added nutrition. A glass of white wine like pinot grigio can also complement the flavors beautifully!

Is there a way to lighten this recipe?

Sure! To lighten it up, consider reducing the butter slightly or using a non-dairy butter alternative. You can substitute some of the tortellini with spiralized zucchini or cauliflower for a lower-carb option without sacrificing flavor.