Cheese Tortellini Butternut Squash with Brown Butter Sage
Transform your weeknight dinner routine with this irresistible Cheese Tortellini Butternut Squash with Brown Butter Sage recipe! Perfectly tender roasted butternut squash meets pillowy cheese tortellini, all luxuriously coated in a nutty brown butter sauce infused with aromatic sage. A touch of minced garlic and a generous sprinkle of Parmesan cheese elevate this pasta dish to gourmet status, while fresh parsley adds a vibrant finish. Ready in just 45 minutes, this recipe is simple yet sophisticated, making it ideal for cozy dinners or impressing guests. Whether you’re craving bold, autumnal flavors or just looking for a comforting pasta dish, this recipe delivers a flavor-packed experience that’s as easy as it is delicious.
Smart Nutrition Tracking with SnapCalorie
Recipe Information
Ingredients
- 16 oz Cheese tortellini (fresh or frozen)
- 3 cups Butternut squash (peeled and cubed)
- 2 tbsp Olive oil
- 1 tsp Salt
- 0.5 tsp Black pepper
- 6 tbsp Unsalted butter
- 10 leaves Fresh sage leaves
- 0.5 cups Grated Parmesan cheese
- 2 cloves Garlic cloves (minced)
- 2 tbsp Fresh parsley (chopped, for garnish)
Instructions
Preheat your oven to 400°F (200°C).
On a baking sheet, toss the butternut squash cubes with olive oil, 1/2 teaspoon of salt, and black pepper. Spread them out evenly and roast for 20-25 minutes, or until tender and lightly caramelized, stirring halfway through.
While the squash roasts, cook the cheese tortellini in a large pot of salted boiling water according to the package instructions. Drain and set aside.
In a large skillet, melt the butter over medium heat. Add the fresh sage leaves and allow the butter to foam gently. Continue cooking, stirring occasionally, until the butter turns golden brown and develops a nutty aroma, about 3-4 minutes. Be careful not to let it burn.
Add the minced garlic to the browned butter and cook for 1 minute until fragrant.
Remove the skillet from the heat and toss the cooked tortellini in the brown butter sage sauce, ensuring they’re well coated.
Gently fold in the roasted butternut squash and sprinkle with grated Parmesan cheese.
Serve the dish warm, garnished with fresh parsley and additional Parmesan cheese, if desired.
Nutrition Facts
Calories |
594 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.2 g | 45% | |
| Saturated Fat | 18.0 g | 90% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 91 mg | 30% | |
| Sodium | 1116 mg | 49% | |
| Total Carbohydrate | 54.3 g | 20% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 5.0 g | ||
| Protein | 16.9 g | 34% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 271 mg | 21% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 627 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
