• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Cozy Peach Kitchen
  • home
  • About
  • Recipes
  • Nutrition & Lifestyle
menu icon
go to homepage
  • Home
  • Recipes
  • About
  • Lifestyle & Nutrition
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Home
    • Recipes
    • About
    • Lifestyle & Nutrition
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes » Dinner Recipes

    Tortellini with Ricotta and Butternut Squash

    Published: Aug 12, 2022 by Cassidy Reeser · This post may contain affiliate links.

    778 shares
    jump to recipe

    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!

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

    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.

    Jump to:
    • 🧾 Ingredients
    • 🔪Roasting butternut squash
    • 🍝 Putting it all together
    • 💭 Can I use frozen butternut squash?
    • 📋 Serving and storage
    • More fall favorites
    • 📖 Recipe
    • 💬 Comments

    🧾 Ingredients

    Labeled ingredients used to make tortellini with butternut squash.
    • 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.
    • 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.
    Close up of tortellini, spinach and roasted butternut squash.

    🔪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 squash

    How to cut a 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

    Slightly cooked butternut squash pieces on a parchment paper lined baking sheet

    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.

    Close up of roasted butternut squash pieces on parchment paper

    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

    Close up of tortellini in ricotta.

    The ricotta "sauce" is made by combining the tortellini, ricotta, sauteed garlic, and lemon juice together in a pot.

    Tortellini topped with shredded Parmesan in a Dutch oven.

    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.

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

    📋 Serving and storage

    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.

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

    More fall favorites

    • Kale and butternut squash salad on a white plate with bowl of sliced apple in the background.
      Warm Kale Salad with Roasted Butternut Squash
    • Overhead view of white bowl filled with roasted vegetables and a black-handled fork
      Sheet Pan Tempeh and Fall Vegetables
    • Overhead view of breadcrumb topped mac and cheese bake next to a bowl filled with a serving.
      Baked Vegan Broccoli Mac and Cheese
    • Gold fork sticking into quinoa stuffed acorn squash
      Vegetarian Stuffed Acorn Squash

    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!

    📖 Recipe

    White bowl filled with tortellini and butternut squash on a pink background
    Print Recipe
    5 from 8 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, MS, RD

    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
    • 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. 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.
    • 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 peper flakes. a

    Video

    Notes

    1. 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.
    2. 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.
    3. 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.
    4. For a thinner sauce, add 3 tablespoons of water along with the ricotta and lemon juice.

    Instagram icon

    Did you make this recipe?

    Tag @cozypeachkitchen on Instagram and hashtag
    #cozypeachkitchen

     

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

    More Vegetarian Dinner Recipes

    • Stack of two burrito halves sliced to shrow the cross section.
      Tofu Burrito with Chickpeas
    • Hand holding tostada with more tostadas in the background.
      Vegetarian Pinto Bean Tostadas
    • Overhead of skillet with orzo and broccoli topped with Parmesan.
      One Pot Lemon Tahini Orzo
    • Veggie burger on a bun on a pink plate surrounded by a blue striped cloth.
      Sweet Potato Black Bean Burgers
    778 shares

    Reader Interactions

    Comments

    1. Mitch

      September 30, 2022 at 11:01 am

      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.

      Reply
      • Cassidy Reeser

        September 30, 2022 at 11:57 am

        I bet the nutmeg was a great addition. Thank you for making this and leaving a review! 🙂

        Reply
    2. Robin

      September 11, 2022 at 8:21 pm

      Made this with roasted sweet potatoes instead of butternut squash, delicious! Thank you for another outstanding meatless and very satisfying recipe.

      Reply
      • Cassidy Reeser

        September 12, 2022 at 8:46 am

        Delicious swap! Thanks for making it! 🙂

        Reply
    3. Jennie

      February 20, 2021 at 12:34 pm

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

      Reply
    4. 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

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Smiling portrait of a woman holding a bowl of grits and tofu.

    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.

    More about me →

    Trending now

    • Overhead view of gray bowl filled with green pasta and cherry tomatoes.
      Vegan Avocado Pesto Pasta
    • Close up of creamy macaroni and cheese
      Stovetop Gouda Mac and Cheese
    • Chickpeas, sweet potato, and spinach in a bowl with quinoa.
      Sweet Potato Quinoa Bowls with Almond Dressing
    • Slice of quinoa casserole on a white speckled plate with a gold fork.
      Vegetarian Black Bean Quinoa Casserole (Dump and Bake!)
    • Gray speckled ceramic bowl showing separated quinoa, chickpeas, pita chips, cucumber and tzatziki sauce.
      Mediterranean Quinoa Bowls with Balsamic Chickpeas
    • Gold spoon dripping peanut sauce off of it.
      Peanut Stir Fry Sauce

    Spring meals

    • Orzo with mushrooms in white speckled bowl
      One Pot Pesto Orzo with Mushrooms
    • Overhead view of pesto lasagna in a glass baking dish.
      Vegan Pesto Lasagna with Tofu Ricotta
    • Overhead view of large glass bowl filled with pasta salad
      Veggie Pasta Salad with Lemon Vinaigrette
    • Overhead view of white bowl filled with couscous salad and a lemon wedge
      Mediterranean Pearl Couscous Salad
    • Large glass bowl filled with lentil salad on a blue cloth next to a lemon juicer
      Vegetarian Lentil Salad with Honey Mustard Vinaigrette
    • Close up of white bean salad in a pita with cucumbers.
      Tahini White Bean Salad

    Footer

    Logos

    Footer

    About

    • Privacy Policy and Disclaimer
    • Accessibility Statement

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Work with Cassidy

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2022 Cozy Peach Kitchen®. All rights reserved.