Cheese Tortellini with Squash Puree
Indulge in the comforting flavors of fall with this Cheese Tortellini with Squash Puree recipe, a creamy and satisfying dish that’s perfect for cozy weeknight dinners or special autumn gatherings. Featuring tender cheese-filled tortellini tossed in a velvety butternut squash puree, this dish combines roasted caramelized squash, fresh sage, and a touch of Parmesan for a rich and savory flavor profile. The puree, made with sautéed garlic, vegetable broth, and a splash of heavy cream, creates a luxuriously smooth sauce that’s both elegant and easy to prepare. Ready in just 45 minutes, this recipe is an effortless way to elevate your pasta night with seasonal ingredients and gourmet flair. Serve it with extra Parmesan and sage for a presentation as stunning as its taste!
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Recipe Information
Ingredients
- 16 oz Cheese tortellini
- 3 cups Butternut squash
- 2 tbsp Olive oil
- 2 units Garlic cloves, minced
- 1.5 cups Vegetable broth
- 0.5 cups Heavy cream
- 0.25 cups Grated Parmesan cheese
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 tbsp Fresh sage leaves, chopped
- 1 tbsp Butter
Instructions
Preheat your oven to 400°F (200°C).
Cut the butternut squash into cubes (about 3 cups) and toss with 1 tablespoon of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.
Spread the squash on a baking sheet and roast for 20-25 minutes, or until tender and slightly caramelized.
While the squash roasts, cook the cheese tortellini according to the package instructions. Drain and set aside.
In a large skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat. Add the minced garlic and chopped sage leaves. Sauté until fragrant, about 1-2 minutes.
Transfer the roasted squash to a blender or food processor. Add the sautéed garlic and sage, vegetable broth, and heavy cream. Blend until smooth and creamy. Adjust salt and pepper to taste.
Pour the squash puree back into the skillet and heat over low-medium heat until warmed through. Stir in the grated Parmesan cheese until melted.
Add the cooked cheese tortellini to the skillet and toss to coat evenly in the squash puree.
Serve immediately, garnished with additional Parmesan cheese and fresh sage if desired.
Nutrition Facts
Calories |
581 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.3 g | 36% | |
| Saturated Fat | 13.3 g | 66% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 79 mg | 26% | |
| Sodium | 995 mg | 43% | |
| Total Carbohydrate | 66.0 g | 24% | |
| Dietary Fiber | 8.6 g | 31% | |
| Total Sugars | 5.6 g | ||
| Protein | 17.1 g | 34% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 272 mg | 21% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 713 mg | 15% | |
*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.
