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Butternut Squash and Spinach Tortellini

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Butternut squash, vegetables, spinach, creamy pasta, Thanksgiving pasta recipe

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! Β 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

Ingredients

  • 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).

Instructions

  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.
http://juliasalbum.com/2016/11/butternut-squash-spinach-tortellini/

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{ 24 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. πŸ™‚

  • 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.

  • Angie January 4, 2017, 9:35 pm

    Can u use ravioli or any other pasta? Or would say an angel hair be too thin for this sauce?

    • Julia January 31, 2017, 1:50 pm

      Ravioli would be great for this sauce! Angle hair would be too thin, I would use short pasta, such as penne.

  • Kimberly January 5, 2017, 6:37 pm

    8oz of spinach is way too much…use 2-3

    • Julia January 31, 2017, 1:32 pm

      Thanks, Kimberly. I guess I just love spinach, but yes, even as little as 2-3 ounces will work too!

  • Jenny January 19, 2017, 9:02 pm

    Great recipe! I didn’t have butternut puree so I substituted Roasted Red Pepper and Tomato soup and kept everything else the same. We sprinkled parmesan cheese on top and it was creamy, savory and delicious!

    • Julia January 31, 2017, 2:06 am

      Wow, what an interesting spin on this recipe! πŸ™‚ Using roasted red pepper and tomato soup sounds so delicious with pasta – what a great idea!

  • Dora January 24, 2017, 1:25 am

    Looks delicious, I would like to make it with a non-dairy milk such as coconut or flax, do you think that would work just the same as the half and half?

    • Julia January 31, 2017, 12:33 am

      I think it will work great with coconut milk! Butternut squash puree is so thick, it just needs the right amount of thinning agent, so coconut milk should work! Just add in small amounts not to thin it out too much. I am not familiar with flax milk though, wouldn’t even know what it tastes like. πŸ™‚

  • Jess January 26, 2017, 8:02 pm

    I’m not a fan of butternut squash, but this is so good!

    • Julia January 30, 2017, 11:38 pm

      Thank you, Jess! I am flattered to hear that a non-fan of butternut squash enjoyed this recipe! πŸ™‚

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