Butternut Squash Tortellini with Sage Butter: 30-Minute Delight

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Butternut Squash Tortellini with Browned Butter and Sage is a comforting fall dish with a simple sauce, toasty pecans, and crispy sage leaves. This delightful recipe, which takes about 30 minutes to prepare, is perfect for a cozy weeknight dinner. The creamy texture of the tortellini combined with the sweetness of butternut squash creates a heartwarming meal that everyone will love.

Why You’ll Love This Butternut Squash Tortellini

This Butternut Squash Tortellini recipe is not just delicious; it’s also incredibly easy to make and perfect for busy evenings. Here are some reasons why you’ll adore this dish:

Quick to prepare in just 30 minutes.
Rich in flavor, thanks to the browned butter and sage.
Nutty pecans add a delightful crunch.
Vegetarian-friendly, suitable for a variety of diets.
Can be made vegan with simple substitutions.
Versatile: pair it with different sauces or veggies.
Perfect for meal prep or leftovers.

Whether you’re looking for a new family favorite or a dish to impress guests, this homemade butternut squash tortellini is sure to please!

Ingredients for Butternut Squash Tortellini

Gather these items:

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 (from half a lemon)
1 tablespoon olive oil (for the butternut squash)
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 (or veggie broth)
1/2 cup Pecorino Romano cheese (shaved with a vegetable peeler)
Crushed red pepper (to garnish, optional)
Lemon zest (optional)

How to Make Butternut Squash Tortellini Step-by-Step

Step 1: Start by prepping all your ingredients! Roughly chop 1/2 cup pecans, smash and mince 3 cloves of garlic, and chop 1 pound of butternut squash into 1 inch cubes.
Step 2: Toast the 1/2 cup pecans in a dry 12-inch high-sided skillet on medium heat for about 4-5 minutes. Remove to a plate.
Step 3: Add 1/2 cup butter to the warm pan. When melted, add 12 fresh sage leaves in a single layer. Let them crisp for 30-60 seconds and remove to a paper towel lined plate.
Step 4: Continue cooking the remaining butter over medium heat until it foams, about 2-4 minutes.
Step 5: Add the minced garlic to the almost-browned butter and let cook for about 1 minute.
Step 6: Remove from heat and add 1 tablespoon soy sauce and the juice from half a lemon. Stir together.
Step 7: Pour the butter sauce into a bowl and set aside. Add 1 tablespoon olive oil to the pan and heat.
Step 8: Add in the butternut squash and sprinkle with 1 teaspoon kosher salt, 1/2 teaspoon onion powder, 1/2 teaspoon mustard powder, and 1/4 teaspoon cracked black pepper. Stir to coat.
Step 9: Spread out the squash cubes and cook on medium heat, uncovered, for 5-7 minutes, until browned on the bottom.
Step 10: Carefully flip each squash and cook the other side for an additional 6 minutes.
Step 11: Add 20 ounces cheese tortellini.
Step 12: Add 3/4 cup chicken broth and stir. Cover tightly and cook on medium heat for about 5-6 minutes.
Step 13: Remove the lid and continue cooking until the liquid is mostly evaporated.
Step 14: Add all the butter sauce and stir to coat.
Step 15: Divide onto 5 plates.
Step 16: Garnish each serving with crispy sage leaves and toasted pecans. Shave strips of Pecorino Romano cheese onto each serving.
Step 17: Add crushed red pepper and lemon zest if desired. Serve immediately.
Step 18: Store in an airtight container in the refrigerator. Reheat as needed.
Step 19: You can make this up to 24 hours ahead. Follow the storing and reheating instructions and add garnishes before serving.

Pro Tips for the Best Butternut Squash Tortellini

Keep these in mind:

This recipe serves 5.
Store extra sage leaves separately in the refrigerator.
For a vegan option, substitute butter with margarine or coconut oil.

Best Ways to Serve Butternut Squash Tortellini

Consider these serving ideas:

Pair with a simple salad for a complete meal.
Serve with garlic bread on the side.
Top with additional cheese or a light cream sauce for extra richness.

How to Store and Reheat Butternut Squash Tortellini

To store, keep the tortellini in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop over medium-low heat, adding a splash of broth if needed to keep it moist.

Frequently Asked Questions About Butternut Squash Tortellini

What is butternut squash tortellini?

Butternut squash tortellini is a pasta dish filled with a creamy mix of butternut squash, often seasoned with spices. It’s a delicious twist on traditional tortellini.

Can I make butternut squash tortellini ahead of time?

Yes, you can prepare the dish up to 24 hours in advance. Just follow the storing instructions and add garnishes before serving.

How do I avoid common mistakes with butternut squash tortellini?

To avoid mushy pasta, ensure you cook the tortellini according to package instructions and don’t overcook the butternut squash. Timing is key!

Variations of Butternut Squash Tortellini You Can Try

Here are some delicious variations:

Vegan butternut squash tortellini: Use dairy-free cheese and plant-based butter.
Stuffed butternut squash pasta: Incorporate more veggies or herbs for added flavor.
Gluten-free butternut squash tortellini: Opt for gluten-free pasta to cater to dietary needs.

With its comforting flavors and ease of preparation, this Butternut Squash Tortellini is bound to become a staple in your fall recipe collection!

Butternut Squash Tortellini with Sage Butter: 30-Minute Delight - Butternut Squash Tortellini - main visual representation

For more delicious recipes, check out our Cinnamon Spiced Veggie Loaf or Creamy Sausage Potato Chowder.

Butternut Squash Tortellini with Sage Butter: 30-Minute Delight - Butternut Squash Tortellini - additional detail

For more tips on cooking pasta, visit Serious Eats for expert advice.