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Butternut Squash Tortellini with Sage and Pecans Recipe

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4.2 from 85 reviews

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Main Course
  • Method: Roasting
  • Cuisine: Italian-American

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