Skillet Cheese Tortellini with Butternut Squash

My Skillet Cheese Tortellini with Butternut Squash is my go-to for a quick and easy homemade lunch and/or dinner. The packaged cubed butternut squash and cheese tortellini are my shortcut ingredients. The browned butter and fried sage elevate the flavors of the store-bought ingredients in this dish. For a meaty version, add cooked sausage, chicken or shrimp.

Skillet Cheese Tortellini with Butternut Squash

Print Recipe
Serves: 4

Ingredients

  • 1 (1-pound) bag fresh cubed butternut squash
  • 1 (20-ounce) package three cheese tortellini pasta
  • 4 tablespoons butter
  • 6 fresh sage leaves
  • ¼ teaspoon fine sea salt
  • Pinch ground nutmeg
  • 2 tablespoons toasted pecan halves
  • optional, shaved parmesan for garnish

Instructions

1

Steam the butternut squash in the bag in the microwave for 3 ½ to 4 minutes or until soft but hold their shape. Drain and set aside to cool slightly.

2

Fill a medium saucepan three-quarters full with water and bring to a boil over medium- high heat. Add the tortellini, and cook according to package directions or al dente. Drain well.

3

While the pasta is cooking, melt the butter in a large skillet over medium heat. Swirl the pan occasionally and cook until the butter has turned caramel-brown and smells nutty, about 5 minutes.

4

Add the sage leaves to the browned butter and let them fry for a few seconds until crispy. Drain on paper towel.

5

Add the butternut squash and tortellini to the skillet and cook on medium-high heat for 2 minutes or until lightly toasted on all sides. Stir in the salt, nutmeg and pecans. Transfer to a serving bowl. Garnish with the fried sage and parmesan cheese, if desired.

6

Serve warm.

Notes

Note: You can add cooked sausage, chicken or shrimp to create a one skillet meal.

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