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Butternut Squash Tortellini Skillet

Butternut Squash Tortellini Skillet is a one-pan meal where cheese tortellini simmers in a creamy roasted-orange butternut squash sauce. Crispy sage leaves fried in butter add a fragrant, crunchy topper for a rich, comforting finish.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Cheese tortellini
  • 1 lb cheese tortellini Use package tortellini; cook and drain before making the sauce.
Butternut squash sauce
  • 2 cup butternut squash puree Pre-made puree works well for speed.
  • 1 cup heavy cream
  • 0.5 cup vegetable broth
  • 3 cloves garlic Minced.
  • 0.5 cup grated parmesan cheese
  • 2 tbsp butter Used to fry sage and build the skillet flavor.
  • Salt and pepper, to taste Season at the simmer stage and adjust at the end.
Crispy sage topping
  • 10 fresh leaves sage leaves Fry until just crispy; remove immediately to prevent burning.

Equipment

  • 1 cast iron skillet

Method
 

Cook tortellini
  1. Cook cheese tortellini according to package directions, then drain and set aside.
Fry sage
  1. Melt 2 tbsp butter in a skillet over medium heat, then fry sage leaves until crispy, about 1 minute, and remove.
Build the sauce
  1. Sauté garlic in the same skillet until fragrant, about 30 seconds.
  2. Stir in butternut squash puree, heavy cream, and vegetable broth, then simmer for 5 minutes.
  3. Add grated parmesan cheese and stir until smooth.
Toss and serve
  1. Fold cooked tortellini into the sauce and toss to coat.
  2. Top with crispy sage leaves before serving, and season with salt and pepper to taste.

Notes

Pro tip: fry sage until just crisp and remove right away—sage burns quickly in hot butter. Store leftovers in the fridge up to 3 days; reheat gently on the stove or microwave with a splash of broth/cream to loosen the sauce. Freezing is not recommended due to dairy texture. If you want a lower-fat option, use half-and-half instead of heavy cream for a lighter sauce while keeping the same method.