Best Tortellini with Roasted Butternut Squash

Fall comfort food doesn’t get much better than this. When the weather starts cooling down, I find myself craving warm, cozy meals that fill the house with good smells. But I don’t always want to spend hours in the kitchen making something complicated.

That’s where this tortellini dish comes in. It’s one of those meals that looks fancy but is actually pretty simple to make. The butternut squash gets sweet and tender in the oven while I’m doing other things around the house. Then I just toss everything together with the pasta.

My kids love the cheese-filled tortellini, and my husband appreciates that it’s hearty enough to keep him full. Me? I’m just happy I can get dinner on the table without too much fuss. Plus, the leftovers are great for lunch the next day.

What Kind of Tortellini Should I Use?

For this recipe, you can use either fresh or frozen cheese tortellini – both work great with the roasted butternut squash. Fresh tortellini from the refrigerated section will give you a slightly more tender bite and cooks faster, usually in just 2-3 minutes. Frozen tortellini takes a bit longer to cook but is often more budget-friendly and keeps well in your freezer for whenever you’re craving this dish. If you want to mix things up, you could also try spinach and ricotta tortellini or even a three-cheese variety for extra flavor. Just make sure to follow the package directions for cooking times since they can vary between brands.

Options for Substitutions

This cozy pasta dish is pretty forgiving when it comes to swaps:

• Butternut squash: You can easily swap butternut squash for other winter squashes like acorn, delicata, or kabocha. Sweet potatoes also work great and cook in about the same time.
• Fresh sage: If you don’t have fresh sage, try fresh thyme or rosemary instead. Dried sage works too – just use about 1 teaspoon since dried herbs are more concentrated.
• Cheese tortellini: Any filled pasta works here – try spinach and ricotta tortellini, ravioli, or even gnocchi. Fresh or frozen both work fine, just adjust cooking times according to package directions.
• Butter: You can use olive oil instead of butter for a lighter version, but you’ll miss out on that rich, nutty flavor when the butter browns with the sage.
• Parmesan cheese: Pecorino Romano, aged Asiago, or even Gruyere make good substitutes. Just avoid pre-shredded cheese if possible – freshly grated melts much better.

Watch Out for These Mistakes While Cooking

The biggest mistake when roasting butternut squash is cutting the pieces too large or too small – aim for uniform 1-inch cubes so they cook evenly and don’t turn mushy or burn.

Don’t rush the brown butter process with your sage leaves, as burning the butter will give your dish a bitter taste instead of that nutty, aromatic flavor you’re after – watch for the butter to turn golden and smell fragrant, then immediately remove from heat.

Another common error is adding the cooked tortellini directly to a hot pan, which can cause the pasta to break apart, so instead gently toss everything together in a large serving bowl.

Make sure your butternut squash is fork-tender before combining with the pasta, and always reserve a cup of pasta water before draining – you might need it to help everything come together smoothly.

What to Serve With Tortellini with Roasted Butternut Squash?

This cozy pasta dish pairs beautifully with a simple arugula salad tossed with lemon vinaigrette – the peppery greens balance out the sweet butternut squash perfectly. I love serving it alongside some crusty garlic bread or focaccia for soaking up that buttery sage sauce. A glass of white wine like Pinot Grigio or Chardonnay complements the creamy, nutty flavors really well too. If you want to make it a heartier meal, try adding some grilled chicken or Italian sausage right into the pasta, or serve it with a side of roasted Brussels sprouts or green beans.

Storage Instructions

Refrigerate: This tortellini dish keeps well in the fridge for up to 3 days in an airtight container. The butternut squash actually gets even more flavorful as it sits, so leftovers are totally worth it! Just keep in mind that the pasta might absorb some of the butter sauce, but it’s still delicious.

Freeze: You can freeze portions of this dish for up to 2 months in freezer-safe containers. I like to add a little extra butter or olive oil before freezing since pasta can get a bit dry when frozen. Let it thaw overnight in the fridge before reheating.

Warm Up: To reheat, add a splash of water or broth to a pan and warm the tortellini over medium-low heat, stirring gently. You can also microwave it with a damp paper towel on top to keep it from drying out. Finish with a fresh sprinkle of parmesan and maybe a few new sage leaves if you have them!

Preparation Time	10-15 minutes
Cooking Time	20-30 minutes
Total Time	30-45 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1700-1900
• Protein: 55-65 g
• Fat: 70-80 g
• Carbohydrates: 215-235 g

Ingredients

For the browned butter and sage:

• 6 tbsp butter
• 1 handful fresh sage leaves

For the squash and tortellini:

• Black pepper
• 1/2 tsp garlic powder
• Kosher salt
• 1 tsp olive oil
• 20 oz cheese tortellini (fresh preferred for best texture)
• 3 cups butternut squash (peeled and cut into 1/2-inch cubes)

To finish:

• 1/4 cup finely grated Parmesan cheese

Step 1: Make Sage Brown Butter

• 6 tbsp butter
• 1 handful fresh sage leaves

In a large skillet over medium heat, melt the butter and allow it to bubble.

Stir occasionally until brown bits begin to form on the bottom of the pan.

Add the fresh sage leaves and cook briefly.

When the brown bits appear, turn off the heat and continue to stir for about 30 seconds so the butter doesn’t burn.

Remove the sage leaves and lay them on a paper towel or plate so they can crisp up.

Pour the brown butter from the pan into a bowl and set aside.

Step 2: Cook the Butternut Squash

• 1 tsp olive oil
• 3 cups butternut squash, cut into cubes
• kosher salt, to taste
• black pepper, to taste
• 1/2 tsp garlic powder

Return the now-empty skillet to the burner over medium heat and add the olive oil.

Add the cubed butternut squash and season with kosher salt, black pepper, and garlic powder.

Toss the squash well so it is evenly coated.

Cook, uncovered, for 8 to 10 minutes, letting the squash get golden on the bottom.

Flip the cubes and cook for another 5 to 10 minutes until they are tender and nicely caramelized.

I like to let the squash sit undisturbed for a few minutes in this step to really develop a deep golden color.

Step 3: Boil the Cheese Tortellini

• 20 oz cheese tortellini

Meanwhile, bring a large pot of salted water to a boil.

Add the cheese tortellini and cook according to the package directions, usually about 4 to 5 minutes, until al dente.

Drain the tortellini well when finished.

For best results, I like to give the tortellini a gentle stir right after adding them to the boiling water to keep them from sticking.

Step 4: Combine Everything and Finish the Dish

• cooked tortellini from Step 3
• sautéed butternut squash from Step 2
• sage brown butter from Step 1
• crispy sage leaves from Step 1
• 1/4 cup finely grated parmesan cheese

Add the cooked tortellini (from Step 3) to the skillet with the butternut squash (from Step 2).

Toss gently to combine.

Pour the reserved brown butter (from Step 1) back into the skillet and add the crispy sage leaves (from Step 1).

Toss everything together gently so the tortellini and squash get glazed with the brown butter.

Sprinkle in the finely grated parmesan cheese and stir until it melts in, coating everything.

Step 5: Serve and Garnish

• extra finely grated parmesan cheese (for serving)

Serve the tortellini and squash mixture hot, topped with extra parmesan cheese if desired.

I always like to add a generous sprinkle of parmesan at the table for even more flavor.