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Pasta Chicken

Butternut Squash and Spinach Tortellini

Published: Nov 02, 2016 | 82 Comments

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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!

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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.

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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!  This dish is great on its own, as a meatless entree, it’s also great with grilled chicken.

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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

4.84 from 6 votes
Print
Butternut Squash and Spinach Tortellini
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

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. 

Course: Main Course
Cuisine: American
Servings: 4 servings
Calories: 274 kcal
Author: Julia
Ingredients
  • 1 cup butternut squash puree
  • 1 cup half and half
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon paprika
  • 1/4 teaspoon salt
  • 1/4 teaspoon lemon pepper seasoning
  • 2 cups tortellini uncooked
  • 8 oz spinach , uncooked, fresh
  • 2 tablespoons fresh parsley chopped
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.
Recipe 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 1/2 cup milk and 1/2 cup regular cream (heavy, or whipping cream).

Nutrition Facts
Butternut Squash and Spinach Tortellini
Amount Per Serving
Calories 274 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 5g31%
Cholesterol 42mg14%
Sodium 447mg19%
Potassium 529mg15%
Carbohydrates 32g11%
Fiber 4g17%
Sugar 2g2%
Protein 11g22%
Vitamin A 9480IU190%
Vitamin C 26.5mg32%
Calcium 214mg21%
Iron 3.3mg18%
* Percent Daily Values are based on a 2000 calorie diet.

Want another delicious butternut squash recipe?

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

Filed Under: Butternut squash, Dinner, Pasta, Recipe, Spinach, Vegetables Published: Nov 02, 2016 82 Comments

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Reader Interactions

Comments

  1. Andrea

    Oct 05, 2020 at 8:50 pm

    I changed the spices and somehow made a soup from this. Was excellent. Thank you!

    Reply
  2. Daniela Thomson

    Nov 12, 2019 at 7:58 pm

    The nutmeg was overwhelming…

    Reply
  3. Chrissy

    Nov 05, 2019 at 6:01 pm

    How long am I supposed to cook the purée mixture before adding the spinach? I’ve added my spinach and it’s not wilting.

    Reply
    • Julia

      Nov 12, 2019 at 9:08 pm

      If the spinach is not wilting, heat the skillet with the butternut squash puree on low-medium heat, and stir the spinach in occasionally, until wilted.

      Reply
  4. Mary

    Apr 21, 2019 at 2:39 pm

    Is the purée and cream supposed to get totally smooth?

    Reply
    • Julia

      Jun 03, 2019 at 3:31 pm

      Yes, the puree and the cream should be really smooth.

      Reply
  5. Carol Irving

    Nov 15, 2018 at 9:02 am

    I wanted to like this. Mine was very blah. What could I do to make it more tasty?

    Reply
    • Julia

      Dec 04, 2018 at 2:31 am

      You can try adding more nutmeg, more paprika, more lemon pepper seasoning. Make sure to season the dish with enough salt. Salt helps bring out other flavors. Use Hungarian paprika. Or, use smoked paprika.

      Reply
  6. Susan

    Nov 09, 2018 at 11:23 am

    Julia
    can you add sliced sun dried tomatoes to this recipe or are they too strong a flavor?

    Thank you — will try for Thanksgiving!

    Reply
    • Julia

      Dec 04, 2018 at 2:59 am

      Sun-dried tomatoes might be too strong for these flavors.

      Reply
  7. Brekka

    Oct 25, 2018 at 6:10 pm

    Would this taste good with chicken in it??

    Reply
    • Amber

      Nov 21, 2019 at 4:13 pm

      I have some leftover smoked turkey that im thinking of picking and adding to this. Do you think it would compliment it well?

      Reply
  8. Austin Layton

    Oct 09, 2018 at 9:37 pm

    Great recipe! Very easy and my husband loved it.

    Reply
    • Julia

      Oct 24, 2018 at 12:29 am

      Thank you! 🙂

      Reply
  9. Stacey

    Oct 07, 2018 at 10:43 pm

    Is there a good substitute for lemon pepper seasoning?

    Reply
    • Julia

      Oct 08, 2018 at 10:12 am

      You can combine dried lemon zest, salt and black pepper to make your own lemon seasoning.

      Reply
    • Julia

      Oct 08, 2018 at 10:13 am

      The best solution is to make your own lemon pepper seasoning: combine dried lemon zest, salt, and black pepper.

      Reply
  10. Angi

    Aug 21, 2018 at 6:49 pm

    Instead of half and half, do you think using unsweetened organic coconut canned milk would work too?

    Reply
    • Julia

      Aug 22, 2018 at 8:12 am

      Yes, it will work! I have had several people comment on other similar recipes that coconut milk is a good alternative to half and half.

      Reply
      • Angi

        Aug 26, 2018 at 9:44 am

        Great thanks, trying it today.

        Reply
        • Julia

          Aug 26, 2018 at 10:54 am

          Enjoy! 🙂

          Reply
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