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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 73 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 Parmesan Garlic Potatoes and Peas »
    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. Belle

      October 30, 2017 at 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...

      http://www.thislifeisbelle.com/

      Reply
    2. kim

      October 03, 2017 at 11:26 am

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

      Reply
      • Julia

        October 31, 2017 at 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.

        Reply
    3. Amy

      September 17, 2017 at 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.

      Reply
      • Julia

        October 31, 2017 at 8:14 pm

        So glad you liked it, Amy! 🙂 Butternut squash and spinach is a great combination, isn't it?

        Reply
    4. Valerie

      August 17, 2017 at 5:48 pm

      Love it!! Thanks for the wonderful recipe.

      Reply
      • Julia

        November 03, 2017 at 7:25 pm

        You're very welcome! 🙂

        Reply
    5. Alexis

      August 07, 2017 at 6:39 pm

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

      Reply
      • Julia

        November 03, 2017 at 8:02 pm

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

        Reply
    6. Lauren

      July 24, 2017 at 1:49 pm

      Do yoy think this would be freezer friendly?

      Reply
    7. Ghi

      April 30, 2017 at 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!

      Reply
      • Julia

        May 05, 2017 at 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.

        Reply
    8. Sabrina

      April 06, 2017 at 6:36 pm

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

      Reply
      • Alexandra

        August 14, 2017 at 3:01 pm

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

        Reply
        • Julia

          November 03, 2017 at 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.

          Reply
    9. AA

      March 27, 2017 at 10:43 pm

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

      Thanks

      Reply
      • Julia

        March 29, 2017 at 12:02 am

        I don't have that capability on my site yet, but you can use the following online tool: https://www.verywell.com/recipe-nutrition-analyzer-4129594

        Reply
    10. Jess

      January 26, 2017 at 8:02 pm

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

      Reply
      • Julia

        January 30, 2017 at 11:38 pm

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

        Reply
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