Sage Roasted Butternut Squash and Tortellini

This butternut squash and tortellini features tender sage roasted butternut squash cubes and cheese-filled tortellini tossed in a flavorful browned butter garlic sauce.

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Sage Roasted Butternut Squash and Tortellini

This butternut squash and tortellini features tender sage roasted butternut squash cubes and cheese-filled tortellini tossed in a flavorful browned butter garlic sauce.

Prep Time 15

Cook Time 25

Total Time 40

Servings servings

Calories 377kcal

Ingredients

3 cups butternut squash, cut into 1/2-inch cubes
2 tablespoons extra-virgin olive oil
2 tablespoons fresh minced sage
Salt and pepper to taste
1 (20 oz) package fresh or frozen tortellini
3 tablespoons unsalted butter
3 medium cloves garlic, minced
1/2 cup grated Parmesan cheese

Instructions

Preheat oven to 400F and lightly grease a large sheet pan. Toss squash, olive oil, sage, and salt and pepper to taste on sheet pan until evenly coated. Arrange in a single layer and roast squash at 400F 20-25 minutes until tender.
Cook tortellini according to package instructions until al dente. Keep warm and set aside for a moment.
In a large skillet, melt butter over medium heat. Allow butter to cook, swirling occasionally until butter is a deep golden brown. Add garlic and let cook 1 additional minute until fragrant.
Add warm tortellini, roasted butternut squash, and Parmesan to browned butter in skillet and toss until everything is evenly coated. Season with salt and pepper to taste if needed and serve warm. Enjoy!

Notes

Storing Instructions

Store tortellini in refrigerator up to 6 days.

Nutrition