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    Butternut Squash and Spinach Tortellini

    Published: Nov 02, 2016 / 84 Comments

    491.5K shares
    • Facebook1.3K
    Recipe Print

    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!

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

    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.

    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!  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

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

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    4.79 from 74 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. 
    Print Recipe Pin Recipe
    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.

    Tried this recipe?Be sure to leave a comment and provide a Star Rating below - I love your feedback and try to respond to every comment!

    Want another delicious butternut squash recipe?

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

    « Winter Fruit Salad with Maple-Lime Dressing
    Creamy Potatoes and Peas with Parmesan and Garlic »
    491.5K shares
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    Please share your comment and Star Rating in the comments section below.

    I appreciate your feedback!

    Reader Interactions

    Comments

    1. Denise

      November 29, 2020 at 11:29 pm

      Made it this Thanksgiving! An absolute hit with the family!

      Reply
      • Rebecca S

        October 22, 2022 at 8:04 pm

        Heavy cream and half and half are not my belly's friends, can I use fat-free half and half or evaporated milk to get the creaminess in this recipe?

        Reply
        • Julia

          October 28, 2022 at 6:33 pm

          Rebecca, I am not sure about fat-free stuff, but evaporated milk would work great here!

          Reply
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    Hi, I'm Julia! Welcome to my recipe blog where I share easy-to-make weeknight dinners and other recipes using simple ingredients!

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