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Creamy Butternut Squash and Sausage Tortellini Recipe

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3.9 from 89 reviews

This creamy tortellini dish combines tender roasted butternut squash with savory Italian sausage in a rich Parmesan-infused sauce. It’s a comforting and flavorful meal perfect for a cozy dinner, balancing sweet roasted squash, spicy sausage, and creamy textures for an indulgent yet approachable pasta experience.

  • Total Time: 55 minutes
  • Yield: 6 servings

Ingredients

Roasted Butternut Squash

  • 4 cups cubed butternut squash
  • 1 tablespoon olive oil
  • Kosher salt and black pepper, to taste
  • 1 tablespoon pure maple syrup

Sausage and Pasta

  • 1 lb mild Italian sausage
  • 19 oz fresh or frozen cheese tortellini
  • 1 tablespoon olive oil

Sauce and Seasonings

  • 1 shallot, minced
  • 3 cloves garlic, minced
  • 2 teaspoons finely chopped fresh sage
  • Dash of crushed red pepper flakes
  • 1 cup chicken broth
  • 1 1/4 cups heavy cream
  • 1/2 cup freshly grated Parmesan cheese
  • Kosher salt and black pepper, to taste

Garnish

  • Extra Parmesan cheese
  • Fresh sage
  • Crushed red pepper flakes

Instructions

  1. Preheat the Oven: Preheat your oven to 400°F to prepare for roasting the butternut squash, which will develop a tender and sweet flavor under dry heat.
  2. Roast Butternut Squash: Spread the cubed squash on a large baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 25 to 30 minutes until tender but not mushy. Remove from the oven and toss with maple syrup to add a sweet glaze, then set aside.
  3. Cook Sausage: Bring a large pot of water to boil for pasta later. In a large Dutch oven or pot, brown the Italian sausage over medium-high heat, stirring occasionally until fully cooked. Drain most of the excess fat and transfer sausage to a paper towel-lined plate to drain further, then set aside.
  4. Cook Tortellini: Salt the boiling water generously and cook the tortellini per package instructions until al dente. Drain and set aside.
  5. Sauté Aromatics: In the same Dutch oven or pot, heat olive oil over medium heat. Add minced shallot and cook until tender, about 3 minutes. Stir in garlic, sage, and crushed red pepper flakes, cooking for an additional minute to release their flavors.
  6. Make Sauce: Pour in chicken broth and bring to a boil, then reduce heat and simmer for 2 to 3 minutes to concentrate flavors. Stir in heavy cream and cook until the sauce thickens slightly, about 3 to 5 minutes. Add Parmesan cheese and stir until melted and the sauce is creamy.
  7. Combine Ingredients: Return cooked sausage and drained tortellini to the sauce, stirring gently to coat everything evenly. Fold in the roasted butternut squash carefully to preserve its shape. Season the entire dish with salt and pepper to taste.
  8. Serve: Plate the creamy tortellini mixture warm. Garnish with extra Parmesan cheese, fresh sage leaves, and crushed red pepper flakes for added flavor and visual appeal.

Notes

  • Use fresh or frozen tortellini based on preference; adjust cooking time if frozen.
  • Remove excess fat from the sausage to keep the dish from becoming too greasy.
  • Maple syrup enhances the natural sweetness of the roasted squash without overpowering the savory elements.
  • Fresh sage can be substituted with dried sage, but use less as it is more potent.
  • Adjust crushed red pepper flakes to control the heat level.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Main Course
  • Method: Roasting
  • Cuisine: Italian-American

Find it online: https://allyumcooks.com/creamy-butternut-squash-and-sausage-tortellini-recipe/