Name: Butternut Squash Tortellini with Sage, Pecans, and Lemon Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Italian-American
Ingredients: 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; 1 tablespoon olive oil; 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 vegetable broth

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If you have a soft spot for cozy fall flavors but want a dish that feels special enough for guests, the Butternut Squash Tortellini with Sage, Pecans, and Lemon Recipe is exactly what you need. This dish brings together tender, delicate cheese tortellini with the sweet earthiness of roasted butternut squash, brightened by fresh lemon and crispy pecans. The buttery sage sauce ties everything together, creating a perfect balance of rich, nutty, and citrusy notes. You’ll find this recipe both comforting and refined — a wonderful way to warm up your weeknight or impress at your next dinner party.

Ingredients You'll Need

The image shows two parts: on top, a wooden cutting board with many chopped pecans spread out next to a large knife with a dark wooden handle; the chopped pecans are a mix of light and dark brown pieces with rough textures. On the bottom part, a stainless steel pan holds some toasted pecan pieces scattered inside with a wooden spoon resting across it, the pan's shiny surface catching a bit of light, and the background features a smooth white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Simple ingredients are the heart of this Butternut Squash Tortellini with Sage, Pecans, and Lemon Recipe, each bringing its own magic. From fresh sage leaves to pecans that add crunch, every element contributes beautifully to the color, texture, and flavor that make this dish unforgettable.

½ cup pecans, roughly chopped: Adds a delightful crunchy texture and nutty flavor.
½ cup butter, 1 stick: Creates a rich, silky sauce base that’s irresistibly luscious.
12 fresh sage leaves: Provides an earthy, aromatic punch to elevate the butter sauce.
3 cloves garlic, smashed and minced: Brings a savory depth and slight pungency.
1 tablespoon soy sauce: Adds umami complexity and a subtle salty hit.
1 tablespoon fresh lemon juice, from half a lemon: Brightens the dish with fresh tartness.
1 tablespoon olive oil, for the butternut squash: Helps roast the squash beautifully without drying it out.
1 pound butternut squash, chopped into 1-inch pieces: Offers sweetness and a velvety texture once roasted.
1 teaspoon kosher salt: Enhances all the flavors in the dish perfectly.
½ teaspoon onion powder: Adds subtle savory warmth without overpowering.
½ teaspoon mustard powder: Gives a hint of sharpness that lifts the overall flavor profile.
¼ teaspoon cracked black pepper: Adds mild heat and complexity.
20 ounces cheese tortellini: The star pasta stuffed with cheesy goodness that soaks up the sauce.
¾ cup chicken broth, or veggie broth: Adds moisture and savory flavor to help everything meld.
½ cup Pecorino Romano cheese, shaved: Finishes the dish with a salty, tangy sharpness.
Crushed red pepper, to garnish, optional: Adds a touch of heat if you like a little kick.
Lemon zest, optional: Provides fragrant citrus aroma and an extra pop of brightness.

How to Make Butternut Squash Tortellini with Sage, Pecans, and Lemon Recipe

Step 1: Roast the Butternut Squash

Preheat your oven to 400°F. Toss the chopped butternut squash with olive oil, kosher salt, onion powder, mustard powder, and cracked black pepper. Spread it out on a baking sheet and roast for about 25 minutes or until tender and caramelized on the edges. Roasting the squash develops its natural sweetness and creates a warm, inviting base flavor for the dish.

Step 2: Toast the Pecans

While the squash is roasting, toast your pecans in a dry skillet over medium heat until fragrant and lightly browned, about 3-5 minutes. Stir frequently to avoid burning. This quick step enhances the nutty flavor and adds a satisfying crunch to the final dish.

Step 3: Cook the Tortellini

Bring a large pot of salted water to a boil and cook the cheese tortellini according to package instructions, usually around 3-5 minutes for fresh pasta. Drain and set aside, reserving a little pasta water to adjust the sauce later if needed. Since the pasta is stuffed, it cooks quickly — keep an eye on it so it doesn’t get mushy.

Step 4: Make the Sage Butter Sauce

In a large skillet, melt the butter over medium heat. Add the fresh sage leaves and garlic, frying gently until the butter turns golden and the sage crisps up. Pour in the soy sauce and lemon juice, stirring well to combine all the savory and bright flavors. This sauce is where the magic happens — the sage-infused butter makes everything feel cozy yet vibrant.

Step 5: Combine Everything

Add the roasted butternut squash and cooked tortellini to the skillet with the sage butter sauce. Pour in the chicken or veggie broth and toss everything gently, heating through so all the flavors meld beautifully. If the sauce seems dry, add a splash more broth or reserved pasta water to loosen it up. Finish with the toasted pecans for crunch and shave Pecorino Romano cheese over the top just before serving.

How to Serve Butternut Squash Tortellini with Sage, Pecans, and Lemon Recipe

The image shows two views of a silver pan on a white marbled surface, filled with round, yellow tortellini pasta and small pieces of browned orange squash. In the top view, the pasta and squash are mixed with a wooden spoon resting in the pan. In the bottom view, a woman's hand holds a small clear bowl above the pan, pouring a dark, thick sauce with visible seeds over the pasta and squash while the wooden spoon stays in the pan. The lighting is bright and natural, highlighting the golden colors and textures of the food. photo taken with an iphone --ar 4:5 --v 7

Garnishes

A sprinkle of crushed red pepper adds a subtle heat that contrasts wonderfully with the richness of the butter and cheese. Fresh lemon zest over the top elevates the dish with its fresh, citrus brightness, making every bite lively and exciting.

Side Dishes

This tortellini pairs perfectly with a crisp, light salad featuring arugula or baby spinach dressed simply with lemon and olive oil to complement the dish without overpowering it. Roasted Brussels sprouts or a warm garlic bread on the side also work beautifully to round out the meal.

Creative Ways to Present

Serve in shallow bowls to showcase the layers of colorful butternut squash, tortellini, and golden pecans. Drizzle a bit more sage butter sauce on top and scatter fresh sage leaves for a restaurant-style presentation that will wow your guests every time.

Make Ahead and Storage

Storing Leftovers

Transfer leftovers to an airtight container and refrigerate for up to 3 days. The flavors actually deepen overnight, making it a wonderful option for an easy lunch or dinner on repeat.

Freezing

You can freeze this dish, but to maintain the best texture, freeze the roasted butternut squash and pecans separately from the tortellini. Store everything in airtight freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating gently.

Reheating

Reheat on the stovetop over low heat with a splash of broth or water to loosen the sauce if needed. Avoid microwaving at high heat, as the tortellini can become tough and the sauce may separate.

FAQs

Can I use dried sage instead of fresh?

Fresh sage is best for this recipe because it crisps up nicely and infuses the butter with its delicate aroma. If you only have dried sage, use it sparingly and add it earlier in the cooking process to allow flavors to bloom, though the texture will differ.

Is this recipe vegetarian?

Absolutely! To keep it vegetarian, use vegetable broth instead of chicken broth and ensure your tortellini filling is cheese-based. The combination of flavors stands strong without any meat.

Can I substitute the pecans with another nut?

Yes, walnuts or toasted hazelnuts are great alternatives that provide a similar crunch and nuttiness. Just toast them lightly to bring out their full flavor before adding.

How do I make this dish vegan?

Swap the cheese tortellini for vegan pasta options and use vegan butter or olive oil instead of butter. Choose nutritional yeast or a plant-based cheese alternative for a similar cheesy finish, and use vegetable broth to keep everything plant-based.

What wine pairs well with Butternut Squash Tortellini with Sage, Pecans, and Lemon Recipe?

A crisp Sauvignon Blanc or a light Chardonnay complements the buttery sage sauce and bright lemon notes perfectly. If you prefer red, a light Pinot Noir works well without overpowering the delicate flavors.

Final Thoughts

Once you try this Butternut Squash Tortellini with Sage, Pecans, and Lemon Recipe, it’s bound to become one of your favorite go-to dishes for cozy nights or special gatherings. It’s a perfect blend of comforting textures and sophisticated flavors that feels both homey and elegant. I can’t wait for you to make it and savor every bite!

Ingredients You'll Need