Tortellini, ricotta and roasted butternut squash come together in this easy and deliciously creamy fall dinner. This meal is ready in just over 30 minutes using simple vegetarian ingredients!
This tortellini recipe is simple, easy to make, and satisfying. It's made using less than 10 ingredients (plus salt & pepper) and a handful of active minutes.
Like my roasted butternut squash pasta, this recipe uses a less obvious pasta sauce (as in we aren't using any tomatoes or heavy cream). Ricotta is deliciously creamy and goes so well with roasted butternut squash without overpowering the tortellini.
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Ingredients
- Butternut squash: Choose a whole butternut squash and dice it yourself or save time by choosing pre-cut squash. This is usually available in the produce section in the fall. Frozen butternut squash also works with a few adjustments (see tips below).
- Ricotta: I prefer whole milk ricotta for the creamiest possible result, but lighter ricotta does work. I am not aware of a dairy-free option for ricotta that can be bought at the store, but my tofu ricotta would be a delicious swap.
- Tortellini: Cheese and spinach tortellini is my vegetarian go-to, but any kind of tortellini works here.
- Spinach: This adds a pop of color and extra nutrition. Frozen spinach does work but won't look as pretty in the dish. If using frozen spinach, thaw it before stirring it into the pot.
- Parmesan: Traditional Parmesan isn't vegetarian because it contains animal rennet. If this matters to you, choose Parmesan labeled as from vegetarian sources, or use an equal amount of vegan Parmesan or vegetarian asiago cheese.
- Lemon: Because this recipe uses minimal ingredients, lemons are a super important component. We use the juice and the zest for a bright, tangy contrast to the sweetness of the butternut squash and ricotta.
- Extras: Salt, pepper, red pepper flakes, and basil are all garnishes that are important for flavor.
Roasting butternut squash
The most time-consuming part of this pasta is roasting the butternut squash. I have an entire post on how to make roasted butternut squash that you might find helpful, but let's go over a few of the highlights here.
How to prep 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 roughly ½ inch cubes.
How to roast it
I like to toss everything together directly on the baking sheet to cut down on dishes.
To do this, add the diced butternut squash to a parchment paper-lined baking sheet and drizzle with olive oil, salt, and pepper. Use clean hands or a spatula to combine.
Try to leave space between the pieces so that they roast instead of just steaming.
Roast the squash at 425F until it is golden and tender throughout. Test it for doneness by piercing it with a fork. If the fork goes in with no resistance, it's ready.
Putting it all together
The ricotta "sauce" is made by combining the tortellini, ricotta, sauteed garlic, and lemon juice together in a pot.
Then add in the final touches: roasted butternut squash, spinach, fresh Parmesan, and basil. The spinach will wilt quickly over low heat with the lid on.
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 it by letting it thaw in the fridge or at room temperature.
Pat the squash dry with a paper towel/clean dish towel to remove excess moisture. Toss with olive oil, salt, and pepper and roast until golden, about 20-25 minutes.
Whipped ricotta option
In another version of this recipe on Instagram, I used a food processor to make a silky whipped sauce with the ricotta instead of adding it directly to the pot.
To do this, add the ricotta, lemon juice, and 1 tablespoon of olive oil (more as needed) to a food processor with a standard blade attachment and process until a lush sauce forms. Add the pasta water ¼ cup at a time to make a thinner sauce, then add this to the pot with the spinach.
In that recipe I also add ½ cup of pumpkin puree. This is a fun way to use up leftover pumpkin puree and to add in some hidden nutrients to the dish.
Serving and storage notes
Have extra butternut squash? You can use it in butternut squash tacos, in quesadillas, and even in place of sweet potato in these sweet potato black bean burgers. It's also great in fajita burrito bowls and with this warm kale salad.
- Refrigerate in a closed container for 4-5 days.
- Reheating: The ricotta will dry up in the fridge, so add a splash or two of water before reheating in the microwave.
- Serve with a light arugula salad or a sweet potato dinner roll. Enjoy!
More fall favorites
Did you try this recipe? You can leave a star rating in the recipe card or a review in the comments below. Or check out my cookbook and keep up to date with my YouTube, Instagram, TikTok, or newsletter!
Recipe
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Tortellini with Roasted Butternut Squash and Ricotta
Ingredients
- 1 and ½ pounds cubed butternut squash ½ inch cubes
- 2 tablespoons extra virgin olive oil divided
- ½ teaspoon coarse salt adjust to taste
- ¼ teaspoon black pepper adjust to taste
- 14 ounces cheese tortellini
- 3 cloves garlic minced
- 1 cup whole milk ricotta cheese
- 1 medium lemon zested and juiced
- reserved pasta water as needed
- 2 cups fresh spinach
- ⅓ cup grated parmesan
- ¼ cup chopped basil
- 1 teaspoon red pepper flakes optional
Instructions
- Preheat the oven to 425 degrees F. Line a sheet pan with parchment paper for easy cleanup.
- Spread the butternut squash out on the baking sheet. Drizzle with 1 tablespoon olive oil, ½ teaspoon salt, and ¼ teaspoon black pepper. Toss to coat. Arrange the butternut squash so that the pieces aren't overlapping each other.
- Bake at 425F for 30-35 minutes, tossing halfway through. The squash will be golden and very tender when done.
- Meanwhile, bring a pot of water to boil. Boil the tortellini according to package instructions. Reserve ½ cup of pasta water, then drain and set aside.
- In the same pot used to cook the tortellini, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and cook until golden and aromatic, about 1-2 minutes.
- Return the tortellini to the pot. Stir in the ricotta cheese, the juice from the lemon (about 3 tablespoons), and the spinach. Cover with a lid and return heat to low, warming until the ricotta is hot and spinach is wilted. For a thinner sauce, stir in ¼ cup to ½ cup of the reserved pasta water.
- Stir in the roasted butternut squash, parmesan, the zest from the lemon, and the fresh basil. Taste for salt and pepper and garnish with optional red pepper flakes.
Video
Notes
- Tortellini: Package sizes for tortellini vary, so aim for 12-16 ounces. I have made this recipe using dry (shelf-stable) tortellini and fresh tortellini from the deli.
- Butternut squash: Frozen butternut squash works but should be thawed first. Because frozen squash is par-cooked, it only takes 20-25 minutes to roast.
- Parmesan: Traditional Parmesan isn't vegetarian because it contains animal rennet. If this matters to you, choose Parmesan labeled as from vegetarian sources, or use an equal amount of vegan Parmesan or vegetarian asiago cheese.
- 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.
- For a thinner sauce, add 3 tablespoons of water along with the ricotta and lemon juice.
- Whipped ricotta option: In another version of this recipe on Instagram, I used a food processor to make a silky whipped sauce with the ricotta instead of adding it directly to the pot. To do this, add the ricotta, lemon juice, and 1 tablespoon of olive oil (more as needed) to a food processor with a standard blade attachment and process until a lush sauce forms. Add the pasta water ¼ cup at a time to make a thinner sauce, then add this to the pot with the spinach.
Heather Verstat says
Made this for my lunches this week SO good! And very simple to make.
Cassidy Reeser says
Love to hear that! Thanks for the review!
Anne Margaret says
Loved this tasty fall dinner! Turns out I was out of ricotta, so I used coconut milk instead (about 1 can) and it was fantastic! Love how you can spice it up or make it mild. It's recipes like this that made me go buy your Let's Do Vegetarian for Dinner cookbook. Thanks!!
Cassidy Reeser says
Hi Anne! That is so sweet, thank you so much for the comment and for buying the book! It means a lot 🙂
Mitch says
I made this and it was super good. I used a little fresh nutmeg in my because of the cream sauce and the spinach and it was amazing. This will definitely be added to the rotation of meals in our home.
Cassidy Reeser says
I bet the nutmeg was a great addition. Thank you for making this and leaving a review! 🙂
Robin says
Made this with roasted sweet potatoes instead of butternut squash, delicious! Thank you for another outstanding meatless and very satisfying recipe.
Cassidy Reeser says
Delicious swap! Thanks for making it! 🙂
Jennie says
I am not normally a fan of butternut squash, but I loved this recipe!
Angela says
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!
Cassidy Reeser says
So happy to hear that you liked it! Thanks for the review 🙂
Jessie P. says
Could I use kale instead of spinach?
Cassidy Reeser says
Definitely! It will take longer to wilt than spinach but I think it would be a good swap.