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Butternut Squash Tortellini with Sage, Pecans, and Lemon Recipe

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3.9 from 81 reviews

Delight in a comforting and flavorful Butternut Squash Tortellini featuring tender roasted squash, aromatic sage brown butter, and crunchy pecans. This hearty pasta dish combines savory cheese tortellini with a luscious sauce made from browned butter, garlic, and fresh lemon juice, finished with Pecorino Romano cheese for an added rich, tangy touch. Ideal for a cozy dinner that’s quick to prepare yet impressively gourmet.

Ingredients

For the Sauce and Garnish

  • 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

For the Butternut Squash

  • 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

For the Pasta

  • 20 ounces cheese tortellini
  • 3/4 cup chicken broth or vegetable broth

Instructions

  1. Prepare the Butternut Squash: Preheat your oven to 400°F (204°C). Toss the chopped butternut squash with 1 tablespoon olive oil, 1 teaspoon kosher salt, 1/2 teaspoon onion powder, 1/2 teaspoon mustard powder, and 1/4 teaspoon cracked black pepper until well coated. Spread the squash evenly on a baking sheet and roast in the oven for about 25-30 minutes until tender and lightly caramelized. Remove from the oven and set aside.
  2. Cook the Tortellini: While the squash is roasting, bring a large pot of salted water to a boil. Cook the cheese tortellini according to package instructions, usually 3-5 minutes, until al dente. Drain and set aside, reserving a small amount of pasta water for the sauce if needed.
  3. Make the Sage Brown Butter Sauce: In a large skillet, melt the 1/2 cup butter over medium heat. Add the fresh sage leaves and cook until the butter begins to brown and smells nutty, about 3-5 minutes. Stir frequently to prevent burning. Add the minced garlic and sauté for about 1 minute until fragrant.
  4. Add Flavor Enhancements: Stir in 1 tablespoon soy sauce and 1 tablespoon fresh lemon juice to the brown butter skillet, mixing well to combine the flavors. Add the roasted butternut squash and toss gently to coat with the sauce.
  5. Combine Pasta and Sauce: Add the cooked tortellini to the skillet along with 3/4 cup chicken or vegetable broth. Toss everything together over medium heat until the pasta is heated through and the broth creates a light sauce that coats the tortellini and squash evenly. If the sauce is too thick, add a splash of reserved pasta water.
  6. Finish the Dish: Remove from heat and sprinkle shaved Pecorino Romano cheese over the top. Toss gently or allow it to melt slightly into the dish. Garnish with roughly chopped pecans for crunch, and optionally sprinkle crushed red pepper and lemon zest to brighten the flavors.
  7. Serve: Plate the butternut squash tortellini warm as a satisfying main course. Enjoy immediately for best texture and flavor balance.

Notes

  • For a vegetarian version, substitute chicken broth with vegetable broth.
  • You can toast the pecans in a dry skillet for 2-3 minutes before adding for extra crunch and flavor.
  • If fresh sage is unavailable, dried sage can be used but reduce the quantity to prevent overpowering.
  • Adjust the crushed red pepper to your heat preference or omit if sensitive to spice.
  • This recipe can be doubled easily for larger gatherings.
  • Leftovers keep well refrigerated for up to 3 days and reheat nicely in a skillet over low heat.

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