If you are craving a dish that feels like a warm hug on a plate, then the Butternut Squash Tortellini with Sage and Pecans Recipe is about to become your new favorite. This wonderful recipe brings together tender butternut squash, buttery sage, crunchy pecans, and silky tortellini in a way that’s both comforting and exciting. Every bite bursts with flavors that balance sweet, savory, nutty, and herby notes, making it an irresistible fall or winter meal that feels special yet is easy to prepare. Whether you’re cooking for family or entertaining friends, this dish will impress with its delightful textures and vibrant taste.
Ingredients You’ll Need
Ingredients You’ll Need
Every great recipe begins with the right ingredients, and this one is no exception. The ingredients for the Butternut Squash Tortellini with Sage and Pecans Recipe are simple but essential, each lending its own unique flavor, texture, or color that elevates the dish beautifully.
- Pecans, 1/2 cup roughly chopped: They add a satisfying crunch and a rich, toasted flavor that complements the softness of the squash.
- Butter, 1/2 cup (1 stick): This provides a creamy base for the sage-infused sauce and adds lusciousness throughout.
- Fresh sage leaves, 12: The star herb that brings an earthy, piney aroma acting as a perfect counterpoint to the other flavors.
- Garlic, 3 cloves smashed and minced: Garlic intensifies the depth of flavor without overpowering the delicate sweetness of the squash.
- Soy sauce, 1 tablespoon: Adds an umami kick and saltiness that balances the natural sweetness.
- Fresh lemon juice, 1 tablespoon: Just a hint of acidity brightens the dish and keeps the flavors fresh.
- Olive oil, 1 tablespoon for the butternut squash: Helps the squash brown beautifully while adding subtle fruitiness.
- Butternut squash, 1 pound chopped into 1-inch pieces: Naturally sweet and creamy, it’s the hearty filling element of this dish.
- Kosher salt, 1 teaspoon: Essential for seasoning and enhancing all other flavors.
- Onion powder, 1/2 teaspoon: Adds a gentle savory background note.
- Mustard powder, 1/2 teaspoon: Gives a subtle warmth and complexity.
- Cracked black pepper, 1/4 teaspoon: Adds just the right amount of spice to balance sweetness.
- Cheese tortellini, 20 ounces: The chewy, cheesy pasta hugs the filling and sauce perfectly.
- Chicken or veggie broth, 3/4 cup: Creates the silky sauce that ties the entire dish together.
- Pecorino Romano cheese, 1/2 cup shaved: Adds a salty, sharp topping that melts just a bit and brings richness.
- Crushed red pepper, optional for garnish: A little kick for those who love heat.
- Lemon zest, optional garnish: Provides a fresh, citrusy aroma as a final touch.
How to Make Butternut Squash Tortellini with Sage and Pecans Recipe
Step 1: Roast the Butternut Squash
Start by tossing the chopped butternut squash with olive oil, kosher salt, onion powder, mustard powder, and cracked black pepper. Spread the pieces evenly on a baking sheet and roast in a preheated oven at 400°F (200°C) for about 25-30 minutes, turning halfway through. Roasting caramelizes the squash’s natural sugars, bringing out its deep, sweet flavor and creamy texture that’s essential for this recipe.
Step 2: Prepare the Sage Butter Pecan Sauce
While your squash roasts, melt the butter over medium heat in a large skillet. Add the fresh sage leaves and cook for about 3-5 minutes until the butter turns golden and the leaves become crisp and fragrant. Toss in the minced garlic and chopped pecans, cooking for another 2 minutes. This process infuses the butter with herbal goodness while toasting the pecans lightly, creating a heavenly aroma.
Step 3: Cook the Tortellini
Bring a large pot of salted water to a boil and cook the cheese tortellini according to the package instructions until al dente. Drain well and add the tortellini into the skillet with your sage butter pecan sauce. Stir gently to coat each piece with the luscious, nutty butter mixture. The warm pasta will soak up those wonderful flavors perfectly.
Step 4: Combine and Finish the Dish
Add the roasted butternut squash to the skillet along with chicken or vegetable broth, soy sauce, and fresh lemon juice. Toss everything gently over medium heat for a couple of minutes, allowing the broth to reduce slightly and bind the flavors together into a silky sauce. Your Butternut Squash Tortellini with Sage and Pecans Recipe is almost ready for the table!
How to Serve Butternut Squash Tortellini with Sage and Pecans Recipe
Garnishes
Top your dish with generous shavings of Pecorino Romano cheese. This salty, tangy cheese enhances every bite and contrasts beautifully with the creamy tortellini and sweet squash. If you enjoy a little heat, sprinkle crushed red pepper flakes on top. A zest of lemon adds a refreshing burst of citrus aroma that lifts the entire plate.
Side Dishes
This recipe pairs wonderfully with simple, fresh side dishes. A crisp green salad dressed lightly with lemon vinaigrette complements the rich tortellini, while roasted seasonal vegetables add earthiness and texture. For bread lovers, a warm crusty baguette or garlic bread is perfect for soaking up any leftover sauce.
Creative Ways to Present
For a lovely presentation, serve the tortellini in shallow bowls, arranging a few whole roasted pecans and sage leaves on top as a charming garnish. You could also create mini appetizer spoons of tortellini topped with pecans and a drop of sage butter sauce — perfect for entertaining. Another idea is to drizzle a little extra lemon juice and olive oil at the end for a glossy, fresh finish.
Make Ahead and Storage
Storing Leftovers
Leftover Butternut Squash Tortellini with Sage and Pecans Recipe keeps beautifully in an airtight container in the refrigerator for up to three days. To maintain texture, store the sauce and tortellini together so the flavors have a chance to mingle overnight, but be aware the tortellini may absorb a bit of sauce and become softer.
Freezing
If you want to freeze this dish, it’s best to do so without the Pecorino Romano cheese garnish. Place the cooled tortellini and sauce in a freezer-safe container and freeze for up to two months. Thaw overnight in the fridge before reheating. Pecans may soften slightly, but the flavors remain delicious.
Reheating
Reheat gently on the stove over low to medium heat, stirring occasionally and adding a splash of broth or water if the sauce has thickened too much. This will revive the creaminess and keep the tortellini from drying out. Avoid microwaving on high heat to prevent overcooking the pasta.
FAQs
Can I use frozen tortellini for this recipe?
Absolutely! Frozen tortellini works very well here. Just be sure to follow package instructions carefully and adjust cooking times as frozen pasta usually takes a little longer to cook than fresh.
What can I substitute if I don’t have Pecorino Romano cheese?
You can swap Pecorino Romano with Parmesan cheese as a close alternative. Both have a strong, salty, and nutty flavor that complements this dish wonderfully.
Is this recipe vegetarian?
Yes, this recipe is vegetarian if you choose to use vegetable broth instead of chicken broth. It’s full of rich, plant-based flavors that make it satisfying and hearty without any meat.
Can I make the butternut squash filling from scratch?
This recipe actually uses roasted butternut squash pieces instead of a pureed filling, which keeps lovely texture in every bite. If you prefer, you can roast and mash the squash for a more traditional filling effect, but the cubed approach is easier and just as delicious.
How do I keep the pecans crunchy in the finished dish?
To maximize crunch, toast the pecans separately in a dry pan and reserve some to sprinkle on top just before serving. Adding them to the sauce too early can soften their texture.
Final Thoughts
There is something truly magical about the combination of flavors and textures in the Butternut Squash Tortellini with Sage and Pecans Recipe. Whether you’re wanting to cozy up with a comforting meal or impress guests with seasonal flair, this recipe is a winner every time. I hope you enjoy making and sharing it as much as I do — it’s pure deliciousness in every bite!
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Butternut Squash Tortellini with Sage and Pecans Recipe
This Butternut Squash Tortellini recipe combines tender roasted butternut squash with savory cheese tortellini, enhanced by a fragrant sage butter sauce and crunchy toasted pecans. The addition of garlic, soy sauce, and lemon juice adds depth and brightness, making it a cozy yet elegant dish perfect for autumn or any time you crave comforting pasta with a seasonal twist.
- Total Time: 50 minutes
- Yield: 4 servings
Ingredients
For the Butternut Squash and Sauce
- 1 pound butternut squash, chopped into 1-inch pieces
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon mustard powder
- 1/4 teaspoon cracked black pepper
- 3/4 cup chicken broth or vegetable broth
- 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)
For the Pasta and Garnish
- 20 ounces fresh cheese tortellini
- 1/2 cup Pecorino Romano cheese, shaved
- 1/2 cup pecans, roughly chopped
- Crushed red pepper, to garnish (optional)
- Lemon zest, to garnish (optional)
Instructions
- Prepare and Roast the Butternut Squash: Preheat your oven to 400°F (205°C). Toss the chopped butternut squash with olive oil, kosher salt, onion powder, mustard powder, and cracked black pepper. Spread the squash evenly on a baking sheet and roast for about 25-30 minutes, or until tender and caramelized, stirring halfway through for even cooking.
- Toast the Pecans: While the squash roasts, place the roughly chopped pecans in a dry skillet over medium heat. Toast them gently for 3-5 minutes until fragrant and lightly browned, stirring frequently to prevent burning. Remove from heat and set aside.
- Cook the Tortellini: Bring a large pot of salted water to a boil. Add the fresh cheese tortellini and cook according to package instructions, usually 2-3 minutes until tender but firm. Drain and set aside, reserving a little pasta water.
- Make the Sage Butter Sauce: In a large skillet over medium heat, melt the butter. Add the fresh sage leaves and cook until they become crispy and the butter begins to brown slightly, about 3-4 minutes. Add the smashed and minced garlic and cook for another minute until fragrant.
- Combine Flavor Enhancers: Stir in the soy sauce and lemon juice to the sage butter mixture, gently mixing to combine the flavors without burning the garlic.
- Add Roasted Squash and Broth: Add the roasted butternut squash to the skillet with the butter sauce. Pour in the chicken or vegetable broth and gently stir to combine. Let the mixture simmer for 3-5 minutes to meld the flavors and slightly reduce the liquid.
- Combine Tortellini with Sauce: Add the cooked tortellini to the skillet with the sauce and squash, gently tossing to coat the pasta evenly. If necessary, add a splash of reserved pasta water to loosen the sauce.
- Serve and Garnish: Transfer the tortellini and squash mixture to serving plates. Top with toasted pecans and shaved Pecorino Romano cheese. Garnish with crushed red pepper and lemon zest if desired for a bit of heat and brightness. Serve immediately.
Notes
- You can substitute pecans with walnuts or pine nuts for a different nutty flavor.
- Vegetarian broth can be used to keep the dish vegetarian-friendly.
- Adjust the amount of crushed red pepper to control the heat level to your preference.
- For a vegan version, substitute butter with a plant-based alternative and use vegan cheese or nutritional yeast instead of Pecorino Romano.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of broth or water to prevent drying out.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Italian-American
