Tortellini with Roasted Butternut Squash and Ricotta

5 from 10 votes

This simple fall pasta dish is made using just a handful of ingredients like tortellini, butternut squash and spinach.

Prep Time10

Cook Time30

Total Time40

Course: Main Course

Cuisine: American

Diet: Vegetarian

Servings: servings

Calories: 540kcal

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.

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.