This recipe makes a warm, simple pasta dish. It pairs pillowy tortellini filled with butternut squash and a nutty, buttery sauce. The flavors are gentle and cozy. You can make it quick for a weeknight or slow it down for guests.
Why make this recipe
The dish is fast and comforting. It uses few ingredients you can find easily. The brown butter, sage, and pecans add good texture and flavor. It feels fancy but is easy to cook.
How to make Butternut Squash Tortellini
Cook the tortellini and make a quick brown butter sauce with pecans and crispy sage. Toss the pasta in the sauce so it soaks up the flavor. Finish with grated Parmesan and a bit of salt and pepper.
Ingredients :
- Butternut squash tortellini
- Butter
- Pecans
- Sage leaves
- Parmesan cheese
- Salt
- Pepper
Directions :
- Cook the butternut squash tortellini according to package instructions.
- In a large skillet, melt the butter over medium heat and let it brown slightly.
- Add the pecans and cook for a minute until toasty.
- Stir in the crispy sage leaves and cook for another minute.
- Drain the tortellini and add it to the skillet, tossing to coat in the sauce.
- Season with salt and pepper to taste.
- Serve topped with grated Parmesan cheese.
How to serve Butternut Squash Tortellini
Serve it hot on warm plates. Add extra grated Parmesan at the table. A light green salad or roasted vegetables go well with it. Offer fresh cracked pepper on the side.
How to store Butternut Squash Tortellini
Cool the pasta to room temperature. Put it in an airtight container. Store in the fridge for up to 3 days. Reheat gently in a skillet with a splash of water or broth to loosen the sauce. Do not freeze with the sauce; freeze plain tortellini if needed.
Tips to make Butternut Squash Tortellini
- Dry the sage leaves on paper towels before frying to make them crisp.
- Watch the butter closely so it browns but does not burn.
- Toast the pecans for more crunch and flavor.
- Use fresh grated Parmesan for the best taste.
- Cook the tortellini just until al dente so it holds shape when tossed.
Variation
- Add cooked chicken or pancetta for a meatier dish.
- Swap pecans for walnuts or almonds.
- Stir in a spoon of cream for a richer sauce.
- Use fresh squash-filled ravioli if you prefer a different shape.
FAQs
Q: Can I use frozen tortellini?
A: Yes. Cook it from frozen and follow package time. Drain well before tossing in the sauce.
Q: How do I make the sage leaves crispy?
A: Fry them in the hot butter for about 30–60 seconds until they crisp. Remove quickly so they do not burn.
Q: Can I make this dairy-free?
A: Yes. Use a dairy-free butter substitute and skip the Parmesan or use a dairy-free cheese.
Q: Can I prep any parts ahead?
A: You can toast pecans and fry sage ahead and store them covered in the fridge. Reheat and add to the browned butter when ready.
Q: Is this good for kids?
A: Often yes. The flavors are mild. Remove or chop the sage if a child dislikes herbs.
Conclusion
Try this skillet-style version for a quick weeknight idea: Butternut Squash Tortellini Skillet. For a version focused on sage brown butter, see this recipe for extra inspiration: Butternut Squash Tortellini with Sage Brown Butter – Alessandra Ciuffo.
Butternut Squash Tortellini
Ingredients
For the Pasta
- 1 package Butternut squash tortellini Cook according to package instructions.
For the Sauce
- 4 tablespoons Butter Melt and brown in a skillet.
- 1/2 cup Pecans Toast in the skillet.
- 10 leaves Sage leaves Fry until crispy.
- 1/2 cup Parmesan cheese Grated, for serving.
- to taste Salt For seasoning.
- to taste Pepper For seasoning.
Instructions
Cooking the Tortellini
- Cook the butternut squash tortellini according to package instructions.
Making the Sauce
- In a large skillet, melt the butter over medium heat and let it brown slightly.
- Add the pecans and cook for a minute until toasty.
- Stir in the crispy sage leaves and cook for another minute.
Combining and Serving
- Drain the tortellini and add it to the skillet, tossing to coat in the sauce.
- Season with salt and pepper to taste.
- Serve topped with grated Parmesan cheese.