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
Scale
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.
