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Butternut Squash Tortellini

Butternut Squash Tortellini with Sage Butter: 30-Minute Delight

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  • Author: Anna
  • Total Time: 30 minutes
  • Yield: 5 servings 1x
  • Diet: Vegetarian

Description

Butternut Squash Tortellini with Browned Butter and Sage is a comforting fall dish with a simple sauce, toasty pecans, crispy sage, and Parmesan cheese. This one-pan recipe takes about 30 minutes and is perfect for a weeknight dinner.

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 (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)

Instructions

  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.
  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.
  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.
  4. Continue cooking the remaining butter over medium heat until it foams, about 2-4 minutes.
  5. Add the minced garlic to the almost-browned butter and let cook for about 1 minute.
  6. Remove from heat and add 1 tablespoon soy sauce and the juice from half a lemon. Stir together.
  7. Pour the butter sauce into a bowl and set aside. Add 1 tablespoon olive oil to the pan and heat.
  8. Add in the butternut squash and sprinkle with salt, onion powder, mustard powder, and cracked black pepper. Stir to coat.
  9. Spread out the squash cubes and cook on medium heat, uncovered, for 5-7 minutes, until browned on the bottom.
  10. Carefully flip each squash and cook the other side for an additional 6 minutes.
  11. Add 20 ounces cheese tortellini.
  12. Add 3/4 cup chicken broth and stir. Cover tightly and cook on medium heat for about 5-6 minutes.
  13. Remove the lid and continue cooking until the liquid is mostly evaporated.
  14. Add all the butter sauce and stir to coat.
  15. Divide onto 5 plates.
  16. Garnish each serving with crispy sage leaves and toasted pecans. Shave strips of Pecorino Romano cheese onto each serving.
  17. Add crushed red pepper and lemon zest if desired. Serve immediately.
  18. Store in an airtight container in the refrigerator. Reheat as needed.
  19. You can make this up to 24 hours ahead. Follow the storing and reheating instructions and add garnishes before serving.

Notes

  • This recipe serves 5.
  • Store extra sage leaves separately in the refrigerator.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Italian

Nutrition

  • Serving Size: 1 serving
  • Calories: 699
  • Sugar: 4 g
  • Sodium: 800 mg
  • Fat: 41 g
  • Saturated Fat: 25 g
  • Unsaturated Fat: 16 g
  • Trans Fat: 0 g
  • Carbohydrates: 63 g
  • Fiber: 3 g
  • Protein: 23 g
  • Cholesterol: 100 mg

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Find it online: https://chefjohnsgourmet.com/butternut-squash-tortellini/