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Butternut Squash Tortellini with Browned Butter and Sage Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 22 reviews

A comforting and flavorful dish featuring tender cheese tortellini and perfectly browned butternut squash, all coated in a rich browned butter and sage sauce. Toasted pecans add a delightful crunch, while Pecorino Romano cheese, garlic, and a hint of lemon elevate the flavors. This quick and easy stovetop recipe is perfect for a cozy weeknight meal.

  • Total Time: 30 minutes
  • Yield: 5 servings

Ingredients

Sauce and Garnishes

  • 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)
  • 1/2 cup Pecorino Romano cheese (shaved with a vegetable peeler)
  • Crushed red pepper (to garnish, optional)
  • Lemon zest (optional)

Main Ingredients

  • 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)

Instructions

  1. Prep Ingredients: Roughly chop the pecans, smash and mince the garlic cloves, and chop the butternut squash into 1-inch cubes if not pre-cut. Having everything ready helps streamline the cooking process.
  2. Toast Pecans: Heat a dry 12-inch skillet over medium heat and toast the pecans for 4-5 minutes until fragrant and lightly charred in spots. Remove and set aside to add crunch to the finished dish.
  3. Crisp Sage Leaves in Butter: Add the butter to the warm pan and melt over medium heat. Lay the sage leaves in a single layer and cook for 30-60 seconds per side until crisp. Remove the leaves to a paper towel-lined plate, leaving butter in the pan for browning.
  4. Browning the Butter: Continue to cook the butter over medium heat until it starts to foam and lightly brown—about 2-4 minutes. Watch carefully to avoid burning.
  5. Add Garlic to Butter: Stir in the minced garlic and cook for about 1 minute until fragrant with brown bits swirling, imparting flavor to the butter.
  6. Finish Butter Sauce: Remove the pan from heat, immediately stir in soy sauce and lemon juice, then transfer the entire butter sauce into a bowl and set aside.
  7. Cook Butternut Squash: Return the pan to medium heat, add the olive oil, and heat until shimmering. Add the seasoned butternut squash (salt, onion powder, mustard powder, pepper), stirring to coat.
  8. Brown One Side of Squash: Spread the squash in a single layer and cook without stirring for 5-7 minutes until nicely browned on the bottom.
  9. Flip Squash Pieces: Using tongs, individually turn each cube to brown the other side for about 6 minutes. Add more oil if needed to prevent sticking.
  10. Add Tortellini and Broth: Pour the cheese tortellini and chicken broth into the pan, stir gently to combine, then cover tightly with a lid to cook for 5-6 minutes until tortellini and squash are tender.
  11. Reduce Liquid: Remove the lid and continue cooking over medium heat until most of the liquid evaporates, concentrating flavors.
  12. Combine with Butter Sauce: Pour the reserved browned butter sauce back into the pan, stirring to evenly coat the tortellini and squash.
  13. Serve and Garnish: Divide the dish onto five plates. Top each serving with crispy sage leaves, toasted pecans, shaved Pecorino Romano cheese, and optionally crushed red pepper and lemon zest for brightness.
  14. Storage and Reheating: Store leftovers in an airtight container in the fridge up to 24 hours. Keep extra sage leaves separate on a paper towel. Reheat gently in the microwave at 50% power or on the stovetop over medium-low heat, stirring occasionally, then add garnishes fresh before serving.
  15. Make Ahead Tips: Prepare the recipe fully without garnishing and store as directed. Reheat and add garnishes just before serving to maintain their texture and flavor.

Notes

  • To toast pecans evenly, stir occasionally but do not leave unattended; burnt nuts will taste bitter.
  • Flipping each butternut squash cube individually ensures even browning and enhances texture.
  • If using frozen or pre-cut squash, adjust cooking time slightly as they may soften faster.
  • Vegetarian option: Replace chicken broth with vegetable broth.
  • This dish is best served fresh but can be made ahead and reheated carefully to retain quality.
  • Optional toppings like crushed red pepper and lemon zest add extra flavor but can be omitted based on preference.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian-inspired
  • Diet: Vegetarian

Find it online: https://allyumcooks.com/butternut-squash-tortellini-with-browned-butter-and-sage-recipe/