If you’re craving a dish that feels like a warm hug on a plate, you’ve got to try this Butternut Squash Tortellini with Browned Butter and Sage Recipe. It’s a magical blend of sweet, nutty butternut squash paired with silky cheese tortellini, all elevated by the indulgent richness of browned butter infused with crisp sage leaves. Each bite bursts with layers of flavor, from the toasted pecans adding a satisfying crunch to the tangy brightness of lemon juice. This is comfort food that feels special enough for guests but simple enough for a weeknight treat.
Ingredients You’ll Need
The beauty of this Butternut Squash Tortellini with Browned Butter and Sage Recipe is that it relies on a handful of straightforward ingredients, each selected to bring depth, texture, and vibrant color. From the buttery sage sauce to the perfectly browned squash, every component serves a delicious purpose.
- 1/2 cup pecans (roughly chopped): Toasting brings out their rich, nutty flavor and adds a delightful crunch.
- 1/2 cup butter (1 stick): The star of the sauce to achieve that glorious browned butter taste.
- 12 fresh sage leaves: Crisped in butter for an aromatic, earthy flavor boost.
- 3 cloves garlic (smashed and minced): Adds warmth and savory depth to the browned butter.
- 1 tablespoon soy sauce: A surprising umami hit that enhances the butter sauce complexity.
- 1 tablespoon fresh lemon juice (from half a lemon): Brightens and balances the richness perfectly.
- 1 tablespoon olive oil (for the butternut squash): Helps brown the squash for tender, caramelized bites.
- 1 pound butternut squash (chopped into 1-inch pieces): Sweet, tender, and full of vibrant orange color.
- 1 teaspoon kosher salt: Essential for seasoning and bringing out all the dish’s flavors.
- 1/2 teaspoon onion powder: A subtle aromatic layer to complement the garlic.
- 1/2 teaspoon mustard powder: Adds a gentle warmth that rounds out the seasoning.
- 1/4 teaspoon cracked black pepper: Gives just the right hint of spice without overpowering.
- 20 ounces cheese tortellini: Creamy cheese pockets that soak up all the beautiful sauce.
- 3/4 cup chicken broth (or veggie broth!): Keeps everything moist and enhances the savory flavors while cooking.
- 1/2 cup Pecorino Romano cheese (shaved with a vegetable peeler): Sharp, salty, and melts beautifully over the warm pasta.
- Crushed red pepper (to garnish, optional): For those who love a touch of heat.
- Lemon zest (optional): Adds a fresh citrus perfume that lifts the whole dish.
How to Make Butternut Squash Tortellini with Browned Butter and Sage Recipe
Step 1: Prep Your Ingredients
Before you dive in, gather and prep everything: chop your pecans, mince the garlic, and cube that beautiful butternut squash into roughly 1-inch pieces. Prepping ahead makes the cooking flow so much smoother and keeps everything moving at just the right pace.
Step 2: Toast the Pecans
Toast the chopped pecans in a dry skillet over medium heat until they’re fragrant and slightly browned, about 4-5 minutes. Those toasty bits bring an irresistible crunch and nutty aroma to the final dish.
Step 3: Infuse Butter with Sage
In the same skillet, melt your butter over medium heat and add fresh sage leaves in a single layer. Let them bubble and crisp on one side, then flip to crisp the other. These crispy sage leaves are like little flavor bombs you’ll sprinkle on at the end for texture and aroma.
Step 4: Brown the Butter
Keep cooking the butter until it starts to foam and develop golden brown flecks at the bottom. This is where the magic happens—browned butter tastes nutty and caramelized in a way plain melted butter never does.
Step 5: Add Garlic to Browned Butter
Stir in the smashed garlic cloves and cook briefly until fragrant. The garlic gently cooks in that rich butter, infusing the sauce with a warm, savory depth that perfectly complements the squash and tortellini.
Step 6: Finish the Butter Sauce
Remove from heat and stir in soy sauce and fresh lemon juice right away. These add a bright umami punch and balanced acidity that lifts the sauce beyond plain butter. Set this sauce aside—it will become the crown jewel of the dish.
Step 7: Cook the Butternut Squash
Add olive oil to the skillet and heat before adding the seasoned butternut squash cubes. Sprinkle with salt, onion powder, mustard powder, and pepper. Let the squash brown undisturbed on medium heat, flipping each piece carefully to get an even caramelized finish that brings out the squash’s natural sweetness.
Step 8: Add Tortellini and Broth
Once the squash is nicely browned, add the cheese tortellini and pour in chicken or vegetable broth. Cover and cook until the tortellini and squash are tender, then remove the lid and continue cooking to reduce the liquid slightly, concentrating the flavors and thickening the sauce.
Step 9: Combine with Butter Sauce
Pour the luscious browned butter and sage sauce back into the pan and toss everything together to coat every tender piece of tortellini and squash in that rich, aromatic sauce.
Step 10: Garnish and Serve
Divide onto plates and top with the crispy sage leaves, toasted pecans, and delicate shavings of Pecorino Romano cheese. Add a sprinkle of crushed red pepper and lemon zest if you like to give your dish extra brightness and a touch of heat.
How to Serve Butternut Squash Tortellini with Browned Butter and Sage Recipe
Garnishes
Make it shine by topping each serving with the crisp sage leaves and toasted pecans from the recipe, plus large shavings of Pecorino Romano cheese. A dusting of crushed red pepper adds an inviting warmth, while lemon zest brightens and refreshes every bite. These little touches turn the dish into something truly memorable.
Side Dishes
This Butternut Squash Tortellini with Browned Butter and Sage Recipe is so flavorful it can stand on its own, but if you want, serve with a crisp green salad featuring peppery arugula or a simple citrus vinaigrette. Roasted Brussels sprouts or garlic bread with fresh herbs also pair beautifully for a well-rounded meal.
Creative Ways to Present
For a stunning presentation, serve this pasta in shallow bowls to showcase all those gorgeous textures and colors. Drizzle a bit of extra browned butter on top just before serving for added gloss. You can even plate individual portions with whole sage leaves and pecan halves carefully arranged on top to impress guests with your plating skills.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator. To keep the crispy sage fresh, store those separately layered between paper towels and wrapped lightly in plastic. This keeps textures intact and flavors fresh for the next meal.
Freezing
This dish freezes well if you want to save some for later. Pop the cooled tortellini and squash mixture (without the garnishes) into a freezer-safe container. Thaw in the fridge overnight before reheating to keep textures tender and flavors vibrant.
Reheating
Reheat leftovers gently in a skillet over medium-low heat, stirring occasionally to prevent sticking and bring back the buttery sauce’s silky texture. You can also warm in the microwave at 50% power, but stovetop reheating keeps the best flavor and consistency. Add garnishes fresh each time for that irresistible finish.
FAQs
Can I use frozen tortellini for this recipe?
Absolutely! Just adjust the cooking time slightly since frozen tortellini may need a couple of extra minutes to cook through when combined with the squash and broth.
Is it possible to make this recipe vegan?
Yes, you can substitute vegan butter and use a plant-based cheese or omit the cheese topping entirely. Use vegetable broth to keep it fully vegan. The browned butter flavor can be mimicked by browning vegan butter or margarine carefully.
What can I substitute for pecans if I have a nut allergy?
Toasted seeds like pumpkin or sunflower seeds are a wonderful nut-free alternative that provide a great crunch and nutty flavor without the allergy concerns.
Can I prepare this dish ahead of time for a dinner party?
Definitely! Make the dish up to 24 hours ahead and store without garnishes. Reheat gently before serving and add the crispy sage, cheese, and pecans fresh for best texture and flavor.
Why is the browned butter in this recipe so important?
Browned butter adds a rich, nutty, caramelized flavor that plain melted butter simply can’t achieve, making the sauce deeply complex and incredibly satisfying—key to what makes this dish so special.
Final Thoughts
This Butternut Squash Tortellini with Browned Butter and Sage Recipe feels like a culinary hug—comforting, elegant, and full of delicious contrasts in texture and flavor. It’s the perfect dish for cozy dinners when you want something a little special without a ton of fuss. I can’t wait for you to make it and fall in love just like I did!
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Butternut Squash Tortellini with Browned Butter and Sage Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 5 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Vegetarian
Description
This Butternut Squash Tortellini with Browned Butter and Sage recipe is a comforting, autumn-inspired dish that combines tender butternut squash, cheese tortellini, and a rich browned butter sauce infused with crispy sage leaves. Toasted pecans add a delightful crunch, and a touch of lemon juice brightens the flavors. It’s a perfect quick yet elegant meal that can be prepared on the stovetop in under 30 minutes, ideal for fall dinners or special occasions.
Ingredients
For the Browned Butter Sauce and Garnishes
- 1/2 cup pecans, roughly chopped
- 1/2 cup butter (1 stick)
- 12 fresh sage leaves
- 3 cloves garlic, smashed and minced
- 1 tablespoon soy sauce
- 1 tablespoon fresh lemon juice (from half a lemon)
- 1/2 cup Pecorino Romano cheese, shaved with a vegetable peeler
- Crushed red pepper (optional, for garnish)
- Lemon zest (optional, for garnish)
For the Butternut Squash and Tortellini
- 1 tablespoon olive oil (for cooking the butternut squash)
- 1 pound butternut squash, peeled and chopped into 1-inch pieces
- 1 teaspoon kosher salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon mustard powder
- 1/4 teaspoon cracked black pepper
- 20 ounces cheese tortellini (fresh or refrigerated)
- 3/4 cup chicken broth or vegetable broth
Instructions
- Prep Ingredients: Roughly chop pecans, smash and mince garlic, and cube butternut squash into 1-inch pieces if not pre-cut. Gather all ingredients for quick access during cooking.
- Toast Pecans: In a dry 12-inch skillet over medium heat, toast the pecans for 4-5 minutes until fragrant and slightly charred. Remove pecans to a plate and set aside.
- Cook Sage in Butter: In the same warm skillet, add butter and melt over medium heat. Lay sage leaves in a single layer, crisping each side for about 30-60 seconds until crispy. Remove sage to paper towel-lined plate, leaving the butter in the pan.
- Brown the Butter: Continue to cook the remaining butter over medium heat for 2-4 minutes until it foams and begins to brown slightly with golden bits appearing on the bottom.
- Add Garlic: Stir in the smashed minced garlic and cook for about 1 minute, allowing the garlic to release aroma without burning, while the butter browns.
- Finish Butter Sauce: Remove pan from heat and immediately stir in soy sauce and fresh lemon juice. Mix well, then pour the browned butter sauce into a bowl and set aside.
- Prepare to Cook Squash: Return the skillet to medium heat. Add olive oil and let it heat until shimmering.
- Season and Add Squash: Add cubed butternut squash and season with kosher salt, onion powder, mustard powder, and cracked black pepper. Stir to coat evenly.
- Brown the Squash – First Side: Spread squash pieces so they do not touch. Cook undisturbed for 5-7 minutes until bottoms are browned.
- Brown the Squash – Second Side: Carefully flip each piece using tongs and cook for another 6 minutes to brown the other side, adding more oil if pan becomes dry.
- Check Squash Tenderness: Squash should be starting to soften but still slightly firm to a fork.
- Add Tortellini: Stir in the cheese tortellini evenly with the squash.
- Add Broth and Cook Covered: Pour in chicken or vegetable broth and stir. Cover skillet tightly and cook for 5-6 minutes over medium heat until tortellini and squash are tender.
- Reduce Liquid: Remove the lid and continue cooking over medium heat so the liquid mostly evaporates.
- Combine with Browned Butter Sauce: Add the reserved browned butter sauce to the skillet and gently toss to thoroughly coat tortellini and squash.
- Plate: Divide the tortellini mixture evenly onto five plates.
- Garnish and Serve: Top each serving with crispy sage leaves, toasted pecans, shaved Pecorino Romano cheese, and optional crushed red pepper and lemon zest. Serve immediately.
- Store Leftovers: Place leftovers in an airtight container in the refrigerator. Store extra sage leaves separately on a paper towel. Reheat gently in the microwave at 50% power or on the stovetop over medium-low heat, stirring occasionally.
- Make Ahead: You can prepare this dish up to 24 hours in advance, omitting garnishes until serving. Store as directed and add garnishes just before serving after reheating.
Notes
- Use fresh sage leaves for the best flavor and crispness when fried in butter.
- To toast pecans evenly, stir occasionally and watch carefully to prevent burning.
- If you prefer vegetarian, use vegetable broth instead of chicken broth.
- If butternut squash is not pre-cut, peel with a vegetable peeler and remove seeds before chopping into uniform 1-inch cubes.
- Be patient when browning the squash; evenly browned pieces add great texture and flavor.
- Leftover browned butter sauce can be refrigerated separately and reheated for enhanced dish flavor.
- For a spicier kick, add more crushed red pepper to taste.
- Store garnishes separately to keep them crispy and fresh for later use.
