≑ Menu

Butternut Squash and Spinach Tortellini

Follow Julia on Pinterest and Facebook to get more recipes and dinner ideas for your weekly meal planning!

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!

creamy tortellini, easy tortellini, best tortellini recipes

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.

how to cook tortellini, cheese tortellini, pasta dinner recipe, Thanksgiving recipes, Thanksgiving dinner menu


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.



Get updates about my new posts/recipes via email! Enter email address:

Delivered by FeedBurner

To search my site for other recipes, type your search text below and hit enter:

{ 48 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.

      • Annie June 19, 2017, 10:20 pm

        Hello – looking through comments and saw your response in January regarding substitute for cream, which is what I would like to do – you mentioned to boil the chicken stock before adding cheese….yet I don’t see cheese listed in the ingredients or directions. Could you please clarify what I’m missing?

        • Kathy November 4, 2017, 9:05 pm

          Same question as Annie

          • Julia November 13, 2017, 9:07 pm

            Just use the stock in the same amount as half & half, and it should work just fine. You can also try other milk alternative, such as cashew milk or coconut milk. There is no cheese – I don’t know why I am talking about cheese in my comment in January. πŸ™‚

  • 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™‚

  • AA March 27, 2017, 10:43 pm

    Do you know the nutritional info. Calories and how much in a serving?


  • Sabrina April 6, 2017, 6:36 pm

    This is just wonderful!! How well do you think it would freeze?

    • Alexandra August 14, 2017, 3:01 pm

      I would also like to know how to freeze and thaw for later!

      • Julia November 3, 2017, 7:36 pm

        If you freeze it, I would suggest reheating it in the oven. Or let it thaw completely in the refrigerator, and then reheat gently on the stove top until hot. At that point, you might have to add extra half & half or cream. I would not use the microwave for thawing or reheating, as the sauce will separate.

  • Ghi April 30, 2017, 11:15 pm

    Absolutely delicious. I did’t follow exactly I used what I had. I had 18% cream (I think the American term is table cream) which is thicker so I thinned out the sauce with a bit of white wine. I also skipped the nutmeg (of just not a flavour i enjoy) . And to add a bit of protein I removed some honey garlic saussages from their casings and fried them up, then just added the sauce and simmered for a few min. I also added the spinach at the last minute, just stirred it in while it’s still hot. Only way to truly wilt spinach in my opinion, otherwise it becomes too soggy.

    Great recipe. Loved it!

    • Julia May 5, 2017, 5:25 pm

      So glad you enjoyed it! Honey garlic sausages sound so delicious – what a great addition to the sauce! Adding fresh spinach the last minute is something I usually do, as well, spinach doesn’t really need much cooking, it just needs to wilt a bit.

  • Lauren July 24, 2017, 1:49 pm

    Do yoy think this would be freezer friendly?

  • Alexis August 7, 2017, 6:39 pm

    Delicious! I used full fat canned coconut milk instead of half and half and it came out soooooo good!

    • Julia November 3, 2017, 8:02 pm

      Thank you! Full fat coconut milk is a delicious substitution for half & half, and good to know that it worked!

  • Valerie August 17, 2017, 5:48 pm

    Love it!! Thanks for the wonderful recipe.

    • Julia November 3, 2017, 7:25 pm

      You’re very welcome! πŸ™‚

  • Amy September 17, 2017, 9:34 pm

    This was really good! Even better than I expected. I doubled the sauce and used about three cups of spinach and Ricotta tortellini.

    • Julia October 31, 2017, 8:14 pm

      So glad you liked it, Amy! πŸ™‚ Butternut squash and spinach is a great combination, isn’t it?

  • kim October 3, 2017, 11:26 am

    sort to ask but I’m not sure what half and half is in the ingredients

    • Julia October 31, 2017, 7:20 pm

      Half and half is what we buy in the US stores. You can closely reproduce it in the UK by combing heavy cream and milk in equal proportions. So, 1 cup of half and half equals 1/2 cup heavy cream + 1/2 cup milk.

  • Belle October 30, 2017, 4:53 am

    This looks delicious!! Would fat-free yogurt work instead of half and half, maybe thinned with stock if it’s too thick? Just trying to brainstorm a lower calorie option…


  • Kim October 30, 2017, 8:29 pm

    5 STARS!! It would be hard to imagine a FRESHER meal!! Thank you SO much for sharing. For SURE we will be repeating this one. I made the “sauce” the day before w/no compromise in taste or texture. Served it w/marinated grilled chicken. ZERO changes or improvement!!

  • Talia November 8, 2017, 8:29 pm

    This was very, very bland. I added lots of garlic, cheese, extra paprika, nutmeg, salt and pepper and it was delicious!

    • Julia November 13, 2017, 8:47 pm

      Great additions to make the sauce have more character!

  • Karen November 20, 2017, 12:57 pm

    Hi – can this be made ahead and reheated in the oven? Thanks!

Leave a Comment