Butternut Squash and Spinach Tortellini

Creamy Butternut Squash and Spinach Tortellini - perfect holiday recipe for Christmas or Thanksgiving. It will work great as a holiday side dish or main dish. Or, if you love butternut squash, you can make it anytime of year!

You will love the flavorful creamy sauce prepared with freshly made butternut squash puree and spiced up with lemon pepper, nutmeg and paprika!  It makes this Creamy Butternut Squash and Spinach Tortellini very special.

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.

If you like this butternut squash and spinach tortellini, you might enjoy these recipes:

Creamy Tortellini with Bacon and Brussels Sprouts

Creamy Chicken, Asparagus, and Bacon Tortellini

Creamy Mozzarella, Sausage, Spinach, and Tomato Tortellini

Pesto Chicken, Tortellini, and Veggies

4.78 from 53 votes

Butternut Squash and Spinach Tortellini

This is a great recipe to make during the holidays (Christmas or Thanksgiving). Easy and healthy holiday side dish or main dish. Butternut Squash and Spinach Tortellini in a creamy sauce. 

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Prep Time 10 mins

Cook Time 20 mins

Total Time 30 mins

Course Main Course

Cuisine American

Servings 4 servings

Calories per serving 274 kcal

Author: Julia

Ingredients

• 1 cup butternut squash puree
• 1 cup half and half
• ¼ teaspoon nutmeg
• ¼ teaspoon paprika
• ¼ teaspoon salt
• ¼ teaspoon lemon pepper seasoning
• 2 cups tortellini uncooked
• 8 oz spinach , uncooked, fresh
• 2 tablespoons fresh parsley chopped

Instructions 

• Add 1 cup of butternut squash puree, 1 cup of half and half, ¼ teaspoon of nutmeg, a pinch of paprika, and ¼ teaspoon salt to the large skillet, on medium heat. While heating, stir all the ingredients to combine. Add about ¼ 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.
• 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.
• 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.
• Serve topped with chopped fresh parsley.

Notes

WHAT IS HALF AND HALF? Half and half is the US milk product that combines half milk half cream to form a lighter cream.

To make 1 cup of half and half, combine ½ cup milk and ½ cup regular cream (heavy, or whipping cream).

Nutrition

Nutrition Information

Butternut Squash and Spinach Tortellini

Amount per Serving

Calories

274

% Daily Value*

Fat

 

11

g

17

%

Saturated Fat

 

5

g

31

%

Cholesterol

 

42

mg

14

%

Sodium

 

447

mg

19

%

Potassium

 

529

mg

15

%

Carbohydrates

 

32

g

11

%

Fiber

 

4

g

17

%

Sugar

 

2

g

2

%

Protein

 

11

g

22

%

Vitamin A

 

9480

IU

190

%

Vitamin C

 

26.5

mg

32

%

Calcium

 

214

mg

21

%

Iron

 

3.3

mg

18

%

* Percent Daily Values are based on a 2000 calorie diet.

The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.

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Want another delicious butternut squash recipe?

Check out this  Thanksgiving Side Dish - Roasted Brussels Sprouts, Cinnamon Butternut Squash, Pecans, and Cranberries