Tortellini, ricotta and butternut squash come together in this easy and deliciously creamy fall recipe. This meal is ready in just over 30 minutes and requires only 6 ingredients (plus salt & pepper!).
It’s almost September which means we are officially allowed to enjoy all things fall without judgement (right?). I’ve already eaten this tortellini & butternut squash a few times over the past month and I’ve been itching to share it with you.
This recipe is simple, easy to make and satisfying. You only need six ingredients (plus salt & pepper) and a handful of active minutes to make this meal.
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Get ready for a delicious fall dinner!
Like my roasted butternut squash pasta, this recipe uses a less traditional pasta sauce. Ricotta is deliciously creamy and goes so well with roasted butternut squash.Just add a sprinkle of black pepper and squeeze of lemon juice for a very simple yet satisfying sauce.
How to roast butternut squash
You will need one pound of butternut squash cubes — that’s the squash without the skin. I like to use the pre-cubed squash to cut down on prep time but you can also use a full butternut squash.
- Start by peeling the butternut squash using a potato peeler. You may find it easier to peel if you slice it in half width-wise first.
- Cut the squash in half lengthways. Using a regular spoon or grapefruit spoon, scoop out the seeds.
- Flip the squash over so that the flat side is on the cutting board. Slice into 1/2 inch cubes. You’re done!
Can I use frozen butternut squash?
Yes, but because frozen squash is usually par-cooked it will roast more quickly. Thaw the butternut squash before using then pat with a paper towel to remove excess moisture. Toss with olive oil, salt and pepper and roast until golden.
Serving and storage
Stir in fresh or frozen spinach for a pop of color. You can also use kale or arugula. Squeeze with a bit of fresh lemon before serving.
Serve with a light salad or a sweet potato dinner roll. Enjoy!
Refrigerate in a closed container for 4-5 days. The ricotta will dry up in the fridge, so add a splash of water before reheating in the microwave.
Looking for more fall dinner favorites?
- Warm Kale Salad with Butternut Squash Salad
- Roasted Fall Vegetables with Savory Tempeh
- Vegan Broccoli Mac and Cheese
- Vegetarian Stuffed Acorn Squash
- Lentil and Mushroom Casserole
Tortellini with Roasted Butternut Squash and Ricotta
- 14 ounces cheese tortellini
- 1 pound butternut squash cut into 1/2 inch cubes
- 2 tablespoons extra virgin olive oil divided
- 1/4 teaspoon coarse salt
- 1 cup whole milk ricotta cheese
- 2 cups fresh spinach
- freshly ground black pepper, to taste for topping
- 1 medium lemon cut into wedges, for serving
- 2 tablespoons chopped basil for topping
- 1 teaspoon red pepper flakes for topping, optional
- Preheat the oven to 425 degrees F. Line a sheet pan with parchment paper for easy cleanup.
- While the oven is preheating, bring a pot of water to boil. Boil the tortellini according to package instructions.
- In a large mixing bowl, toss the cubed butternut squash with 1 tablespoon olive oil and 1/4 teaspoon salt to coat. Evenly spread across the parchment paper lined baking sheet. Bake for 30-35 minutes, tossing halfway through. The squash will be golden and soft when done.
- When the tortellini is done boiling, drain and return to the empty pot. Drizzle with remaining 1 tablespoon of olive oil. Stir in the ricotta cheese and fresh spinach. Cover and return heat to low, warming until the ricotta is hot and spinach is wilted.
- Stir in the roasted butternut squash. Top with a liberal amount of freshly ground black pepper. Serve with a lemon wedge, sprinkle of freshly chopped basil and optional red pepper flakes. Enjoy!