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Butternut Squash and Spinach Tortellini

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Creamy Butternut Squash and Spinach Tortellini – you will love the flavorful creamy sauce prepared with freshly made butternut squash puree and spiced up with lemon pepper, nutmeg and paprika!

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This is one of those truly seasonal recipes – perfect in the Fall and in the Winter when the fresh butternut squash abounds!  This dish is great on its own, as a meatless entree, it’s also great with grilled chicken.

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Butternut Squash and Spinach Tortellini

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 4 servings

Butternut Squash and Spinach Tortellini


  • 1 cup butternut squash puree
  • 1 cup half and half + more, as desired
  • 1/4 teaspoon nutmeg
  • pinch of paprika
  • 1/4 teaspoon salt
  • 1/4 teaspoon lemon pepper seasoning (approximately)
  • 2 cups tortellini, uncooked
  • 8 oz of fresh, uncooked, spinach
  • 2 tablespoons fresh parsley, chopped
  • NOTE:
  • WHAT IS HALF AND HALF? Half and half is the US milk product that combines half milk half cream to form a lighter cream (unlike heavy cream). To make 1 cup of half and half, combine 1/2 cup milk and 1/2 cup regular cream (heavy, or whipping cream).


  1. Add 1 cup of butternut squash puree, 1 cup of half and half, 1/4 teaspoon of nutmeg, a pinch of paprika, and 1/4 teaspoon salt to the large skillet, on medium heat. While heating, stir all the ingredients to combine. Add about 1/4 teaspoon of lemon pepper seasoning - don't add all of it at once, add a little and add more, to your taste. Add the spinach on top of the mixture, cover with the lid, remove from heat. Let the spinach wilt in the pan, covered, off heat.
  2. While the spinach wilts, bring the medium pan of water to boil, add 2 cups of uncooked tortellini, and cook according to the package instructions (usually 7 - 10 minutes in boiling water). Once the tortellini is cooked, drain the water.
  3. Add cooked and drained tortellini to the skillet with the butternut squash sauce and spinach and stir to combine. If the sauce is too thick, add more half and half to thin it. Also, taste and add more salt, nutmeg and lemon pepper, if desired.
  4. Serve topped with chopped fresh parsley.



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{ 14 comments… add one }
  • Shashi at RunninSrilankan November 2, 2016, 5:57 am

    This is indeed perfect for the season – warm and comforting, dreamy and creamy, and oh so flavorful!

    • Julia December 17, 2016, 6:33 pm

      Thank you, Shashi!

  • Kausalya November 2, 2016, 11:36 pm

    What do u mean by 1 cup half n half? Tq

    • Lori December 14, 2016, 11:46 am

      Half n Half is a product found in North American grocery stores in the dairy section. It is a mixture of half cream and half milk.

      • Julia December 17, 2016, 6:32 pm

        Yes, thank you! To make 1 cup of half and half, combine 1/2 cup milk and 1/2 cup regular cream (heavy, or whipping cream).

  • sue November 15, 2016, 7:18 pm

    It was just okay. It was eatable but wouldn’t make again.

    • Julia December 17, 2016, 6:35 pm

      Thank you for your feedback, Sue!

    • Julia December 20, 2016, 5:05 pm

      Sue, thank you for stopping by! I always appreciate honest feedback so that I can continue make better recipes!

  • Sarah December 2, 2016, 10:19 pm

    This was really good. I only put in half the amount of spinach as I was preparing, 8 ounces seemed like too much.
    I will make it again. Even my husband and picky two year old ate it.

    • Julia December 17, 2016, 6:35 pm

      Thank you, Sarah, I am glad you like it! I love spinach so I always put more than most people will like, probably. 🙂

  • Liz @ I Heart Vegetables December 8, 2016, 5:55 pm

    Wow, this looks SO good! I love butternut squash so I think I’d love this!

    • Julia December 17, 2016, 6:36 pm

      Thank you, Liz!

  • tina January 1, 2017, 6:09 pm

    Hiya can you substitute the half and half for stock as I cant have the dairy ..

    • Julia January 2, 2017, 11:11 pm

      Yes, you can. Just make sure the stock is boiling and fully heated through before adding the cheese.

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