This Easy Cherry Compote is sweet, glossy, and packed with juicy cherry flavor. Made with fresh or frozen cherries, it’s the perfect topping for everything from pancakes and cheesecake to yogurt and ice cream, and it comes together in just 20 minutes. Once you see how easy it is to make, you’ll want to keep a jar in the fridge all season long.

Cherry season is one of my favorite times of year. Here in Michigan, the season is short, so we make the most of it by picking cherries, snacking on them by the handful, and freezing plenty for later. This Cherry Compote Recipe is one of my favorite ways to enjoy those cherries both during the season and throughout the year. If you’ve never frozen your own cherries, be sure to check out my post on How to Freeze Cherries so you can enjoy this simple compote anytime.

Ingredient Notes

Here’s my carefully selected ingredients and some notes on them.

• Cherries– pitted, or frozen and thawed. I used Bing, and give other options later in this post.
• Sugar- granulated sugar works fine here. You can also use raw sugar.
• Lemon juice- freshly squeezed! I love my Citrus Press for this.
• Cornstarch Slurry– This is 1 tablespoon of cornstarch and 2 tablespoons of cold water, stir well. This is used to thicken the compote slightly. You can use arrowroot powder in place of cornstarch if you prefer.
• Almond Extract– this is optional, but highly recommended! It complements the cherries beautifully and I think sets this recipe apart.

How to Make Easy Cherry Compote

Be sure to check out the full recipe and ingredient list in the recipe card below.

1. In a medium saucepan over medium heat, combine the cherries, sugar, and lemon juice. Stir occasionally as the sugar dissolves and the cherries begin to release their juices.
   Bring the mixture to a gentle simmer and cook for about 10 minutes, stirring now and then, until the cherries are soft and the liquid is glossy and fragrant.
2. Stir in the cornstarch slurry and continue to cook for 1–2 minutes, until slightly thickened. Remove from the heat. Stir in the almond extract, if using. The compote will continue to thicken as it cools. 

Tips & Tricks

• Choose ripe, firm cherries. See my buying guide below.
• Taste your cherries before adding all the sugar. Cherries can vary quite a bit in sweetness depending on the variety and growing conditions. If your cherries are especially sweet, you may be able to reduce the sugar slightly. If they’re a little tart, you may want to add an extra spoonful.
• Don’t overcook the cherries. The goal is soft, juicy cherries that still hold some of their shape.
• Frozen cherries release more liquid. If using frozen cherries, expect a slightly longer cooking time as the extra moisture cooks off. There’s no need to thaw them first.
• Skip the slurry for a more liquid and spoonable sauce.

Serving Ideas For Cherry Compote

One of the things I love most about this cherry compote recipe is how versatile it is. It’s equally at home on a stack of pancakes as it is on a cheese board or alongside roasted meats. Keep a jar in the refrigerator and you’ll find plenty of ways to enjoy it throughout the week.

Please share

Your shares are how this site grows, and I appreciate each one. Do you know someone who would enjoy this recipe?

I’d love it if you shared it on your favorite Pinterest board or Facebook! AND…if you like this recipe, please do me a favor and give it a ⭐️ ⭐️ ⭐️ ⭐️ ⭐️ rating! TIA 🥰

You can also follow along on YouTube and Instagram!

Love This Recipe? Bookmark it for later!

Tap the heart symbol in the lower right hand corner of your screen, and the recipe will be saved in your own personal recipe box.

Print

Cherry Compote

This compote is loosely set, super flavorful and fresh-tasting, designed to be spooned generously over yogurt, pancakes, ice cream, cheesecake, or even savoury dishes like roast pork, duck, or chicken. It comes together quickly, requires no special equipment, and can be made with either fresh or frozen cherries.

Course Side Dish

Cuisine American

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Servings 2 cups

Calories 386kcal

Author Chellie Schmitz

Cost $10

Equipment

• cherry pitter
• sauce pan
• citrus press (optional)
• measuring cups and spoons
• Storage jar

Ingredients

• 4 cups fresh Bing cherries pitted (or frozen, thawed)
• ½ cup granulated sugar adjust to taste
• 2 tablespoons fresh lemon juice
• 1 tablespoon cornstarch mixed with 2 tablespoons cold water optional, for thickening
• ¼ teaspoon almond extract optional, but complements cherries beautifully

Get Recipe Ingredients

Instructions

• Combine cherries and sugar
In a medium saucepan over medium heat, combine the cherries, sugar, and lemon juice. Stir occasionally as the sugar dissolves and the cherries begin to release their juices.
  4 cups fresh Bing cherries, ½ cup granulated sugar, 2 tablespoons fresh lemon juice
• Bring the mixture to a gentle simmer and cook for about 10 minutes, stirring now and then, until the cherries are soft and the liquid is glossy and fragrant.
• Thicken (optional)
For a thicker compote, stir in the cornstarch slurry and continue to cook for 1–2 minutes, until slightly thickened. Remove from the heat.
  1 tablespoon cornstarch mixed with 2 tablespoons cold water
• Stir in the almond extract, if using. The compote will continue to thicken as it cools.
  ¼ teaspoon almond extract

Notes

The amount of sugar will depend on the sweetness of your cherries and how you plan to use the compote. Taste as it cooks and adjust as needed.

Bing cherries are ideal, but any sweet cherry will work. Frozen cherries are a great option outside of cherry season and produce excellent results.

“Cornstarch Slurry” is simply cornstarch and cold water mixed together to form a thickener for sauces and other dishes.

Storage Tips

• Store cherry compote in an airtight container in the refrigerator for up to 5 days.

• For longer storage, freeze in small containers or freezer bags for up to 3 months. Thaw overnight in the refrigerator before using.


If the compote thickens too much after chilling, simply stir in a spoonful of water or lemon juice to loosen it.


Serving Ideas: Spoon this cherry compote over Greek yogurt, oatmeal, granola, pancakes, waffles, or vanilla ice cream. It also works beautifully as a filling for cakes, a swirl through cheesecake batter, or a simple sauce for roasted meats where a touch of fruitiness is welcome.

Cherry juice can stain cutting boards: Scrub promptly with lemon and salt (for wood) or baking soda (for plastic) to lift the color.

Nutrition

Calories: 386kcal | Carbohydrates: 99g | Protein: 3g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 1mg | Potassium: 630mg | Fiber: 6g | Sugar: 86g | Vitamin A: 178IU | Vitamin C: 25mg | Calcium: 37mg | Iron: 1mg

HUNGRY FOR MORE? Subscribe to my newsletter to have recipes delivered to your inbox and to stay up to date on the latest!

This is hands-down one of my favorite ways to use up garden-fresh basil in the summer. It’s simple, flavorful, and so versatile!

Over the years, I’ve found that the best meals aren’t always the most complicated—they’re the ones made with fresh, simple ingredients and shared with people you love.

Pesto is the perfect example. My basil plants are absolutely thriving this year, so you better believe I’m blending up batch after batch. I love freezing it so I can bring that bright summer flavor into the kitchen all year long.

Ingredient Notes

Some helpful info on choosing ingredients.

• Fresh basil leaves– Your garden is the best. However, your local store will have it too. I prefer to buy the ‘living plant’ as opposed to the already picked leaves in the clamshell plastic. They last longer. Trader Joe’s has a great price on their basil plants too and usually have them year round.
• Olive oil– Always choose a high quality Extra Virgin Olive Oil.
• Garlic– Fresh is best. I recommend a garlic press to make your life eaiser.
• Parmesan cheese– Buy a block and grate it yourself. It has so much more flavor that way. I love my rotary cheese grater— total game changer!
• Pine nuts– These are used in traditional pesto sauce, however, you can substitute walnuts to save a few dollars. Pine nuts are typically a little pricey. I’ve found the best deals at Costco.

How To Make Basil Pesto From Scratch

It doesn’t get easier than this!

1. Add the basil, oil, garlic, cheese and pine nuts to a food processor and blend until smooth.
2. Serve immediately or store in an airtight container in the fridge. See notes below on storing,

Delicious Ways to Use Pesto

One of my favorite ways to enjoy pesto is on Zucchini Noodles—it’s light, fresh, and perfect for summer nights when you want something quick but satisfying. If you’re looking for a fun appetizer, these Homemade Pesto Pinwheels are a total crowd-pleaser. You can’t go wrong with tossing pesto into a bowl of hot pasta, but it’s just as amazing spread on chicken, spooned over grilled fish, or drizzled onto roasted veggies. I also use it as a sandwich spread and a pizza sauce.

Tips & Tricks

• I like to use my food processor for this recipe, but you can also use a blender if you choose.
• You can add other ‘greens’ to your pesto such as spinach, peas, or cilantro.
• Walnuts are a great substitute for pine nuts if you don’t want to splurge for them.
• To freeze, fill an ice cube tray or mini muffin tin with the pesto, freeze, then transfer to a freezer bag. They thaw out really quick and you can use it as your main sauce or add a ‘cube’ to your pasta sauce for extra flavor.
• Substitutions: My ideal is always real food and fresh food, however, sometimes convenience wins. You can use jarred minced garlic instead of garlic cloves and pre-shredded parmesan cheese if you need to.

FAQ’s

Storing and Freezing

Pesto will last up to 5–7 days, stored in an airtight container, in the refrigerator. To help it stay bright green, drizzle a thin layer of olive oil over the top before sealing the container. I’ve already covered how to freeze it above, but to recap that, freeze it in ice cube trays, then transfer to a freezer bag. Squeeze out as much air as possible for ultimate freshness. It will keep for 3-4 months.

I hope you love this simple homeade pesto recipe as much as we do!

Your shares are how this site grows, and I appreciate each one. Do you know someone who would enjoy this recipe?

I’d love it if you shared it on your favorite Pinterest board or Facebook! AND…if you like this recipe, please do me a favor and give it a ⭐️ ⭐️ ⭐️ ⭐️ ⭐️ rating! TIA 🥰

You can also follow along on YouTube and Instagram!

Love This Recipe? Bookmark it for later!

Tap the heart symbol in the lower right hand corner of your screen, and the recipe will be saved in your own personal recipe box.

Print

Easy Basil Pesto Recipe

Fresh is best! This delicious pesto is so easy to make from scratch, you’ll wonder why you’ve never made it before!

Course condiment, Side Dish

Cuisine Italian

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 6

Calories 4kcal

Author Chellie Schmitz

Cost $10

Equipment

• food processor or blender
• measuring cups and spoons
• rubber spatula for scraping down the sides of the food processor.

Ingredients

• 1 1/2 cups fresh basil leaves loosely packed
• 3 cloves garlic minced or pressed
• 1/3 cup olive oil
• 1/3 cup parmesan cheese shredded
• 1/4 cup pine nuts

Get Recipe Ingredients

Instructions

• Place all ingredients in a high speed blender or food processor.
• Process on high until well blended.
• Store in an air tight container, or freeze.

Notes

• I like to use my food processor for this recipe, but you can also use a blender if you choose.
• You can add other ‘greens’ to your pesto such as spinach, peas, or cilantro.
• Walnuts are a great substitute for pine nuts if you don’t want to splurge for them.
• To freeze, fill an ice cube tray or mini muffin tin with the pesto, freeze, then transfer to a freezer bag. They thaw out really quick and you can use it as your main sauce or add a ‘cube’ to your pasta sauce for extra flavor.
• Substitutions: My ideal is always real food and fresh food, however, sometimes convenience wins. You can use jarred minced garlic instead of garlic cloves and pre-shredded parmesan cheese if you need to.
• Basil can oxidize quickly and turn dark when exposed to the air. To prevent this, pour a thin layer of olive oil over the top before storing. Or, press plastic wrap directly on top of it, so it is touching the pesto, preventing air from reaching it.

 

 

 

Nutrition

Calories: 4kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 28mg | Fiber: 1g | Sugar: 1g | Vitamin A: 380IU | Vitamin C: 2mg | Calcium: 16mg | Iron: 1mg

All you need is a drizzle over grilled veggies or meat to take your favorite dishes to a whole new level!

I love being able to make sauces and condiments in my own kitchen. Everything from Barbeque sauce to Pumpkin Puree to Blueberry Balsamic Dressing.

Making your own balsamic reduction is so easy, there’s just no point in running out to the store for it instead. 

Reducing the vinegar brings out its sweetness and intensifies the flavor.

Using any balsamic vinegar you have on hand, you can create a rich, flavorful glaze to use in any number of dishes.

If you love Mediterranean food, then this recipe is a can’t-miss! Plus, it lasts for months in the fridge.

Learn how to make a balsamic reduction right at home with this recipe that’s almost too easy!

Key Ingredients

• Balsamic Vinegar – Dark in color and strong in taste, this Italian vinegar is a staple of Mediterranean cooking. It’s sweet and aromatic, and has a fruitiness that differs per brand. 
  
• Optional Sweetener – If you want a touch more sweetness, you can add this. See the Expert Tips for options and measurements.

How to Make Balsamic Reduction

This is an overview of the instructions, be sure to see the recipe card for all the details.

1. Add vinegar to a small sauce pan.
   
2. Over medium heat, bring to a boil.
   
3. Reduce the heat slightly and allow the vinegar to simmer until it’s reduced by half. In the image above, you can see the original marking line of where it started and how it’s reduced.
   
4. It’s finished when it’s reduced by half and the glaze will coat a spoon.

Expert Tips

• The sauce will thicken as it cools. If it hardens too much after cooling, re-warm it to your desired consistency. You can do that on the stove or a few seconds in the microwave. Add a tablespoon of water if it’s still too thick.
  
• You get what you pay for– typically a higher quality vinegar tastes better. That being said, I’ve done this with Aldi brand vinegars and higher end ones and it has always tasted great.
  
• Sweeten the glaze – For a sweeter glaze, add honey, brown sugar, maple syrup, or white sugar. You can also opt for a Stevia-based sweetener, such as Swerve or Truvia. Add at the same time as the vinegar.
  
• Flavor the glaze- You can add fruit juice or extracts for optional flavors. I use a Pomagranate balsamic reduction in my Brussels Sprouts Recipe and it’s amazing!
  

Sweetener Measurements

Everyone’s tastes are different, so it depends on how sweet you like it. If using sugar, or any other natural sugars, start with a tablespoon.

If you’re using a stevia-based sweetener, check a conversion chart. There are so many out there that have different levels of sweet it’s hard to tell you how much to use. If you’re using a straight stevia powder, start with 1/32 of a teaspoon.

Truvia is typically twice as sweet as sugar. Swerve sweeteners are equal amounts to sugar. Straight-up stevia is in its own category. Don’t be afraid to just experiment. I love the Trim Healthy Mama Stevia powder because there is no bitter aftertaste.

Frequently Asked Questions

Storing and Freezing

• Stored in an airtight container, homemade balsamic reduction should keep in the refrigerator for up to 3 months. It’s great to prepare in large quantities! Unlike store-bought versions, this one definitely needs to remain refrigerated until used.
  
• Frozen, it will last for several months. When you’re ready to use it, transfer to the refrigerator to thaw. 
  
• If you have one handy, it can be incredibly useful to store in a squeeze bottle. As someone who makes a ton of homemade condiments, this is a game changer for me.

You May Also Like

Please share

Your shares are how this site grows, and I appreciate each one. Do you know someone who would enjoy this recipe?

I’d love it if you shared it on your favorite Pinterest board or Facebook! AND…if you like this recipe, please do me a favor and give it a ⭐️ ⭐️ ⭐️ ⭐️ ⭐️ rating! TIA 🥰

You can also follow along on YouTube and Instagram!

Print

Balsamic Reduction Recipe

This balsamic reduction recipe takes one ingredient and just 15 minutes. Once it simmers down, it creates a sauce that loses the harshness of the vinegar, becoming deliciously tangy and sweet. All you need is a drizzle over grilled veggies or meat to take your favorite dishes to a whole new level!

Course condiment

Cuisine Italian, Mediterranean

Diet Low Fat, Low Salt

Prep Time 0 minutes minutes

Cook Time 15 minutes minutes

Cooling time 5 minutes minutes

Total Time 20 minutes minutes

Servings 8 people

Author Chellie Schmitz

Cost $3

Equipment

• small sauce pan

Ingredients

• 1 cup balsamic vinegar

Get Recipe Ingredients

Instructions

• In a small saucepan over medium high heat, bring the vinegar to a boil.
• Reduce the heat to a simmer. Allow the vinegar to simmer until reduced by half (about 10-15 minutes).

Notes

• High-quality vinegar is not necessary! Use your favorite brand.
• Reduce to either ½ cup or ⅓ cup, depending on how thick you like it.
• The glaze will thicken upon cooling.
• Sweetener is optional. 
• If your reduction hardens too much after cooling, gently reheat it over low heat with a little bit of water.

Nutrition

Serving: 1tablespoon

HUNGRY FOR MORE? Subscribe to my newsletter to have recipes delivered to your inbox and to stay up to date on the latest!

This perfect balance of smokiness and acidity is delicious with pork, beef, chicken, baked beans — the possibilities are endless.

Making homemade bbq sauce is easier than you would people think. Most of the ingredients are pantry staples, and it won’t even take you 30 minutes! Barbecue sauce is so versatile, used in so many ways and in so many dishes.

Whether you’re making it as a marinade, to baste, or to dip into, my low sugar version is a great alternative to the options you’ll find in the grocery store which are laden with sugar and high fructose corn syrup, not to mention unpronounceable preservatives.

Never opt for store-bought again with this smoky-sweet recipe that goes great with all your grilling favorites.

We use it on our Meatloaf recipe, BBQ Bacon Cheeseburger Nachos, and any recipe that calls for barbecue sauce.

Why This Recipe Works

• A keto BBQ sauce that doesn’t lack in flavor, body, or boldness.
• Common pantry spices.
• Very quick to make.
• Delicious with the perfect balance of sweet and smoky

Key Ingredients

• Tomato Paste – This will serve as the base for this recipe.
  
• Apple Cider Vinegar – I recommend using a raw and unfiltered organic version with the mother for its health benefits.
  
• Molasses – A dark, viscous liquid with a warm and sweet flavor, find it in the baking aisle. Technically yes, this is sugar, but it is such a small amount, it doesn’t have a real impact. However, if you are diabetic, you should seek consult from your doctor. You can always leave this out if you prefer.
  
• Brown Sugar Substitute – To make this recipe keto and sugar-free, I use a Swerve Brown. You could also use monk fruit sweetener, or straight up stevia (see tips).
  
• Ground Mustard – Adds to the tang of the sauce. If you don’t have ground, use 1 tablespoon of prepared yellow mustard.
  
• Worcestershire – This strong, tangy condiment will add a nice bite and zesty flavor.
  
• Liquid Smoke – Liquid smoke gives all the smokiness and flavor of the grill! A little goes a long way, so don’t use a heavy hand. If you need to substitute, try using smoked paprika. If you like a kick to your sauce in addition to the smokiness, you can use chipotle powder.

• Allspice – A single seasoning with all the flavors of nutmeg, cinnamon, and clove.
  
• Water– just mentioning this as it’s not pictured because I’m pretty sure you already have it, but this is what will give you consistency of the sauce. 😉

A little salt and pepper to taste, and you have a rockstar sauce that’ll heighten any barbecue dish in less than 30 minutes! This recipe is incredibly simple to make and healthier than what you’d get off the shelf. It’s smoky, sweet, and tangy with just the right level of heat. 

How to Make BBQ Sauce Without Sugar

This is an overview of the instructions, be sure to see the recipe card for all the details.

1. Add all of the ingredients to a saucepan.
   
2. Whisk them together until well combined. Heat the mixture over medium heat until it starts to bubble, reduce the heat and simmer for about 15 minutes so the flavors can meld.

Expert Tips

• Skip chemical sweeteners! – I recommend using Stevia-based sweeteners. For this recipe, I like the Swerve Brown the best. Another one that works is monk fruit sweetener, and I’ve also used straight up Stevia. If you use straight stevia, start out with 1/16 or 1/8 of a teaspoon. Some brands of Stevia have a bitter aftertaste, the best one out there is by Trim Healthy Mama and it tastes great!
  
• Make it your own – There are certainly other flavors that you can add to this sauce– garlic, cumin, or red pepper to name a few. The best part of cooking is that you get to create what suits you.
  
• Reduce for a delicious glaze – If you want to make this recipe into a glaze, continue carefully boiling it down until you have a nice, thick glaze that can be applied directly to meat.
  
• Short cut! I like to simmer the sauce for ultimate flavor, but you honestly don’t need to cook this at all. You can just whisk it together and it’s good to go. If you’re going to use it in a recipe that’s going to be cooked anyway, like my BBQ Crockpot Meatballs, then definitley don’t cook it.
  
• Thicker or thinner sauce- If you like a really thick sauce, then use less water than the recipe calls for, start with 1/4 cup instead of the 1/2 cup. If you like it thinner, then add more water. Start with 3/4 cup instead of the 1/2 cup.

Frequently Asked Questions

Storing and Freezing

• My low carb BBQ sauce will last 1-2 weeks in the refrigerator and must be refrigerated at all times. Store in an airtight container or a mason jar.
  
• This recipe is great to make in bulk if you’re a barbecue lover! If you’re planning on freezing a large batch, let it cool completely first. Frozen, it will last around 3 months. Once you’re ready to use it, move the container to the refrigerator overnight to defrost.
  
• I would not recommend refreezing after thawing: instead, try storing your barbecue in several smaller containers so you’re only thawing as much as you need! Zip lock freezer bags work great! Freeze them flat and they thaw much quicker.

Please share

Your shares are how this site grows, and I appreciate each one. Do you know someone who would enjoy this recipe?

I’d love it if you shared it on your favorite Pinterest board or Facebook! AND…if you like this recipe, please do me a favor and give it a ⭐️ ⭐️ ⭐️ ⭐️ ⭐️ rating! TIA 🥰

You can also follow along on YouTube and Instagram!

Print

Sugar Free Barbeque Sauce

This Sugar Free Barbecue Sauce has a touch of sweetness, a subtle bite, and a boatload of flavor. This perfect balance of smokiness and acidity is delicious with pork, beef, chicken, baked beans — the possibilities are endless.

Course condiment, homemade sauce

Cuisine American

Diet Diabetic

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 10

Calories 18kcal

Author Chellie Schmitz

Cost $3

Equipment

• Saucepan or bowl
• Whisk
• Storage Container, I use a Weck jar.

Ingredients

• 1-6 ounce can tomato paste
• ½ cup water
• ⅓ cup apple cider vinegar – organic with the mother is recommended health benefits
• 2 tablespoons molasses
• ½ teaspoon onion powder
• ¼ cup brown sugar substitute such as Swerve brown.
• 1 teaspoon ground mustard
• 1 teaspoon Worcestershire sauce
• 1 teaspoon liquid smoke
• ½ teaspoon salt
• ½ teaspoon pepper
• ½ teaspoon Allspice

Get Recipe Ingredients

Instructions

• Add all the ingredients to a saucepan and whisk to combine well. Heat the sauce over medium heat until very warm. Reduce the heat to medium-low or low and simmer for about 15 minutes for flavors to meld.

Notes

• Makes 1 1/2 cups of sauce.
• Organic apple cider with the mother is recommended for its health benefits.
• Stevia based sweeteners are recommended, not anything chemical.
• I like to simmer the sauce for ultimate flavor, but you can skip it if you’re in a hurry or if you are going to use the sauce for another recipe that involves cooking it.

Nutrition

Calories: 18kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 148mg | Potassium: 103mg | Fiber: 1g | Sugar: 3g | Vitamin A: 45IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mg

HUNGRY FOR MORE? Subscribe to my newsletter to have recipes delivered to your inbox and to stay up to date on the latest!

Disclosure: I’m honored to be partnering with United Dairy Industry of Michigan in order to bring you delicious dairy recipes that your whole family will love! As always, all opinions are my own.

I’ve said it over and over that summer is my favorite season, and it is, but fall is a very close second. Really, I wish we could just go summer, fall, summer, fall. 🙂  

I actually do enjoy all four seasons, I’ve learned to appreciate the uniqueness of each one over time. But I for sure have my favorites! I think fall is my favorite season to cook in. It’s a time when things pick back up again, you have cooler crisp air, you don’t mind turning your oven on. The pace changes from relaxation to get moving. At least it feels this way for me. But the food, oh the food! Healthy Baked Apples, cider, butternut squash…

Speaking of butternut squash, I bring you today’s recipe delicious recipe–Cheese Tortellini in Butternut Squash Sauce! It’s so creamy, and smooth, and cheesy and warm and comforting, {sigh} it’s so fall. It’s so fabulous!

I just can’t imagine my life without cheese. Are you with me? There’s so many different varieties. It can be cold and sharp and tangy, it can be warm and gooey and creamy. It can stand alone, yet it adds so much to a dish. But aside from all this goodness, cheese is not only goodness, it’s good for you. It contains  many nutrients such as calcium, protein, phosphorus, zinc, vitamin A, and vitamin B12. To learn more of the benefits of dairy, visit United Dairy Industries of Michigan’s website. It’s a wealth of information. Go here for more great dairy recipes.

Let’s get cooking!

Gather your ingredients:  butternut squash, olive oil, fresh sage, fresh garlic, half and half, nutmeg, parmesan cheese, and cheese tortellini.

First cut off the ends of the squash and scoop out the seeds. Reserve the seeds! This is completely optional, but it makes a wonderful garnish with a little crunch. Brush the squash with olive oil and place it on a baking sheet  flesh side up. Toss 5-6 garlic cloves (skins on) with olive oil and add them to the tray. Roast the squash and the garlic until the squash is fork tender, it’ll take about 45 minutes to an hour. Watch the garlic, you may need to remove it a little sooner. It will get nice and soft and become like a paste almost, it will squeeze right out of the skins.

Meanwhile, clean off the seeds. Boil them for 10 minutes, strain, and dry them with a paper towel. Lay them out on a baking sheet and sprinkle with some salt.
When the squash comes out of the oven, pop these in. They’ll need 20-30 minutes. Give them a little toss every 10 minutes or so until they are golden. Then take them out and let them cool.

After the squash is finished roasting and is cool enough to handle, scoop out the flesh and place it in a blender or food processor. I use my Vitamix. It gets it really smooth! Now add the garlic (squeeze it out of its skins), 1 cup of half and half, and sage leaves. Puree the mixture until it’s smooth. Pour the puree into a medium saucepan and start warming it up. At this point, you can add some salt and pepper to taste, along with 1/2 teaspoon of nutmeg. You also will probably need to add water to thin it out a bit. It’s really your preference on how much you add. I added about 3/4 of a cup and it was still a nice thick sauce.

Time to cook the cheese tortellini! Bring water to a boil and add the tortellini. You can use fresh or frozen. Follow the package directions for proper cooking time. I used fresh tortellini and it only cooks for 2 minutes. Once you’ve drained it, return it back to the pan and add the butternut squash sauce. Gently stir it until it’s combined. Serve garnished with thick shreds of fresh parmesan cheese and toasted squash seeds. Oh my yum!!!

Eat this with a fresh green salad and a hunk of bread. Delicious!

And you? Do you have a favorite fall flavor? Please share in the comments!

For more irresistible recipes, follow United Dairy Industries of Michigan on Facebook, Pinterest, Twitter, Instagram, and You Tube.

Print

Cheese Tortellini in butternut squash sauce

Creamy cheesy and comforting! This tortellini swims in a homemade sauce of butternut squash.

Course Main Dish

Cuisine American, Italian

Prep Time 5 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 5 minutes minutes

Servings 6 people

Calories 331kcal

Author Chellie Schmitz

Ingredients

• 1 medium butternut squash
• 5 cloves garlic skins on
• 2 Tbs olive oil
• 1 cup half and half
• 3/4 cup water
• 6 leaves fresh sage chopped
• 1/2 tsp nutmeg
• salt and pepper to taste
• 12 oz Cheese Tortellini

Get Recipe Ingredients

Instructions

• Preheat oven to 375
• Cut ends off of squash, slice in half length wise and scoop out seeds.
• Reserve seeds.
• Place squash cut side up on baking sheet.
• Brush squash with olive oil.
• Toss garlic cloves with olive oil and place on the baking sheet.
• Bake until squash is fork tender, about 45 minutes.
• Prep the seeds:
• Clean off pulp and boil seeds for 10 minutes.
• drain the seeds and blot with a towel. Place on a baking sheet and season with salt.
• Place in a 375 degree oven for 20-30 minutes, tossing every 10 minutes or so, until seeds are golden.
• Once the squash is cool enough to handle, scoop out the flesh and place in a blender or food processor.
• Squeeze the roasted garlic out of its skin, and add to the blender as well.
• Add sage leaves, half and half, salt and pepper.
• Puree until smooth.
• Pour sauce into a medium sauce pan to warm.
• Add nutmeg and stir.
• To cook the tortellini:
• Bring water to a boil in a large sauce pan.
• Add tortellini and follow package instructions.
• Strain Tortellini and return back to the pan.
• Add the butternut squash sauce to the pasta and stir to combine.
• Add some water if it is too thick.
• Serve pasta with thick shreds of fresh parmesan cheese and toasted squash seeds.

Nutrition

Calories: 331kcal | Carbohydrates: 42g | Protein: 11g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 36mg | Sodium: 270mg | Potassium: 502mg | Fiber: 5g | Sugar: 4g | Vitamin A: 13430IU | Vitamin C: 27mg | Calcium: 187mg | Iron: 2mg