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    Home » Recipes » Dinner Recipes

    Tortellini with Ricotta and Butternut Squash

    Published: Aug 29, 2020 · Modified: Aug 29, 2020 by Cassidy Reeser · This post may contain affiliate links.

    428 shares
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    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!). 

    White bowl filled with tortellini and butternut squash on a pink background.

    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.

    Close up of tortellini, spinach and roasted butternut squash.

    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. I like to use the pre-cubed squash to cut down on prep time but you can also use full butternut squash. I have an entire post on how to make roasted butternut squash that you might find helpful.

    How to cut a butternut squash.
    1. 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.
    2. Cut the squash in half lengthways. Using a regular spoon or grapefruit spoon, scoop out the seeds.
    3. Flip the squash over so that the flat side is on the cutting board. Slice into ½ 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, about 20-25 minutes.

    Gold fork holding piece of tortellini and squash in a bowl of tortellini.

    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.

    Have extra butternut squash? You can use it in butternut squash tacos, in quesadillas, and even in place of sweet potato in these black bean burgers. It's also great in burrito bowls and with salads.

    Gold fork holding piece of tortellini and squash in a bowl of tortellini.

    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

    Enjoy!

    Did you try this recipe? You can leave a star rating ⭐️⭐️⭐️⭐️⭐️ in the recipe card or a review down in the comments section. I always appreciate your feedback! You can also follow along on my YouTube, Instagram, TikTok, and Pinterest or sign up for my newsletter!

    White bowl filled with tortellini and butternut squash on a pink background
    Print Recipe
    5 from 3 votes

    Tortellini with Roasted Butternut Squash and Ricotta

    This simple fall pasta dish is made using just a handful of ingredients like tortellini, butternut squash and spinach.
    Prep Time10 mins
    Cook Time30 mins
    Total Time40 mins
    Servings: 4 servings
    Author: Cassidy Reeser, RDN, LDN

    Ingredients

    • 14 ounces cheese tortellini
    • 1 pound butternut squash cut into ½ inch cubes
    • 2 tablespoons extra virgin olive oil divided
    • ¼ 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

    Instructions

    • 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 ¼ 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!

    Notes

    Tortellini: Package sizes for tortellini vary, so aim for 12-16 ounces. I used dry (uncooked) tortellini from Barilla but a similar amount of refrigerated tortellini will also work.
    Storage: 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.

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    Serving: 1portionCalories: 540kcalCarbohydrates: 61gProtein: 24gFat: 24gSaturated Fat: 9gCholesterol: 69mgSodium: 645mgPotassium: 585mgFiber: 7gSugar: 6gVitamin A: 13734IUVitamin C: 42mgCalcium: 344mgIron: 4mg
    « Vegan Jambalaya
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    428 shares

    Reader Interactions

    Comments

    1. Jennie

      February 20, 2021 at 12:34 pm

      I am not normally a fan of butternut squash, but I loved this recipe!

      Reply
    2. Angela

      September 15, 2020 at 8:44 pm

      I made this tonight -- what a cozy and simple fall dinner! It's a filling vegetarian meal, and I love that I get all my vegetables in without having to make a separate salad. Will definitely be making this again, thanks for the idea!

      Reply
      • Cassidy Reeser

        September 15, 2020 at 10:28 pm

        So happy to hear that you liked it! Thanks for the review 🙂

        Reply
      • Jessie P.

        November 08, 2020 at 10:52 pm

        Could I use kale instead of spinach?

        Reply
        • Cassidy Reeser

          November 09, 2020 at 7:30 am

          Definitely! It will take longer to wilt than spinach but I think it would be a good swap.

          Reply

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    Hi, I’m Cassidy! I’m the registered dietitian behind Cozy Peach Kitchen, a food and nutrition blog sharing easy vegetarian recipes for every occasion.

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