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+ servings

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
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings 6 people
Calories 331kcal


  • 1 medium butternut squash
  • 5 cloves garlic skins on
  • 2 Tbs olive oil
  • 1 cup half and half
  • ¾ cup water
  • 6 leaves fresh sage chopped
  • ½ teaspoon nutmeg
  • salt and pepper to taste
  • 12 oz Cheese Tortellini


  • 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.


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