Butternut Squash Tortellini Skillet.

This easy butternut squash tortellini skillet is one of my go-to simple dishes for the fall season. It’s cozy and comforting, filled with brown butter and sage. It tastes amazing and is so super satisfying!

This is such a Monday meal!

It never fails that on Mondays I require the easiest, simplest dinner that is cozy and comforting. Especially in the fall season. 

This butternut squash tortellini skillet is simple, so super flavorful and filling enough for a weeknight meal.

Enjoy it alone or serve it with a big greens salad. It’s also a great side dish with some grilled chicken or your protein of choice. 

Over the years, one of my staple pre-made meals has been the butternut ravioli from Trader Joe’s. I serve it with brown butter, sage and parmesan. It’s total comfort food and just tastes amazing. Like the best parts of fall. The savory sweetness gets me every time. 

Then, I started making something similar with actual squash and cheese tortellini. It’s what you see here, complete with the brown butter, sage and parm. 

Because is there anything better than brown butter, sage and parm when it comes to butternut squash?!

I think not. The nuttiness of the brown butter, the fragrant sage, the savory parmesan. It’s SO good.

This version of my favorite comfort food is a bit more satisfying and nourishing than the Trader Joe’s ravioli. Thanks to cooking the squash in the skillet and adding the cheese tortellini. It’s similar to my harvest tortellini, but it isn’t baked and doesn’t have a melty cheese topping. Dare I say, it’s almost… lighter. 

This is how I make it!

First, I brown the butter. I add the sage in there too so it gets crispy! I like to do this first and transfer the butter to a bowl – this way there are some brown bits left in the skillet to make the squash. I set the sage aside too to crisp up. 

I add a drop of olive oil and then the cubed butternut squash with lots of salt, pepper and garlic powder. I cook this for a few minutes undisturbed so it gets a nice golden crust on the bottom, then I flip and repeat until the squash is tender.

While that is happening, I cook the tortellini on the side. It’s another dish, but it only takes four minutes to cook! 

Then, everything gets combined. Into that squash skillet goes the tortellini, the brown butter, the sage and a big shake of parmesan cheese.

OH MY GOSH. The flavor!

Finally, serve it with more parm if you wish. It’s savory, cheesy, sweet from the squash and so satisfying. Really everything you need in a fall dish! 

Easy Butternut Squash Tortellini Skillet

Easy Butternut Squash Tortellini Skillet

Yield: 2

Prep Time: 10 minutes mins

Cook Time: 25 minutes mins

Total Time: 35 minutes mins

This easy butternut squash tortellini skillet is one of my go-to simple dishes for the fall season. It's cozy and comforting, filled with brown butter and sage. It tastes amazing and is so super satisfying!

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5 from 3 votes

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Ingredients

• 6 tablespoons butter
• 1 handful fresh sage leaves
• 1 teaspoon olive oil
• 3 cups cubed butternut squash
• kosher salt and pepper
• ½ teaspoon garlic powder
• 20 ounces cheese tortellini
• ¼ cup finely grated parmesan cheese, plus more for serving

Instructions 

• Heat the butter in a large skillet over medium heat. Cook and let the mixture bubble, stirring occasionally, until brown bits begin to appear on the bottom. Add the sage leaves. Once the brown bits appear, turn the heat off and continue to stir for about 30 seconds.
• Remove the sage leaves and let them sit on a paper towel or plate to crisp up. Pour the brown butter in a bowl. Return the skillet to the burner.
• Add the olive oil and keep the skillet over medium heat. Add the butternut squash cubes and season all over with the salt, pepper and garlic powder. Toss well. Cook, uncovered, for about 8 to 10 minutes while the squash gets golden on the bottom. Flip the squash over and cook until tender, another 5 to 10 minutes.
• While the squash is cooking, bring a pot of salted water to a boil and cook the cheese tortellini. It only takes about 4 to 5 minutes to boil. Drain when finished cooking.
• Add the tortellini to the squash and toss gently. Add the brown butter to the skillet and the sage. Toss well. Stir in the parmesan cheese.
• Serve with more parmesan for topping!

Course: Main Course

Cuisine: American

Author: How Sweet Eats

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