top of page
  • Writer's pictureKenzie Womack

Roasted Butternut Squash w/ Cheese Tortellini Recipe

Updated: Dec 28, 2019

I wasn't sure about this recipe, but Butternut Squash has been sounding delicious.

I'm glad I gave it a chance, because the flavors work together really well.


1 pound of Cheese Tortellini

2 cups Diced Butternut Squash

1 tablespoon Extra Virgin Olive Oil

Salt & Pepper

6 tablespoons Unsalted Butter

2 cloves Garlic - minced

2 tablespoons Balsamic Vinegar

1/2 cup freshly shredded Parmesan Cheese


Preheat oven to 425°, and line a baking sheet with parchment paper.

Mix Squash, 1/4 teaspoon Salt, some Pepper, Oil, then spread on baking sheet.

Roast for about 12 minutes then flip over and roast until golden (usually another 12-13 minutes).

While that's cooking, melt the Butter in a sauce pan over medium heat.

Once Butter turns brown, add the Garlic and cook until the Garlic begins to brown - DO NOT let the Garlic burn.

Add the Vinegar, 1/2 teaspoon Salt, and some Pepper.

Boil water for the Tortellini, add Salt into the water, cook until el dente.

Drain the Tortellini.

Combine the Tortellini, Squash, and Butter sauce in a large bowl.

Plate, and top with shredded Parmesan.

Let me know what your family thought of this when you make it!


This recipe was largely inspired by "The Pollan Family Table" pick up a copy for other delicious flexitarian recipes.

(Psst: the FTC wants me to remind you that this website Contains affiliate links. That means if you make a purchase from a link you click on , I may receive commission. This does not increase the price you pay.)

127 views0 comments

Recent Posts

See All


bottom of page