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Butternut Squash Tortellini Skillet

Butternut Squash Tortellini Skillet with golden squash cubes, pillowy cheese tortellini, and nutty brown butter. Finished with crispy fried sage and a shower of Parmesan for a cozy fall one-skillet dinner.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

olive oil
  • 1 tbsp olive oil
butternut squash
  • 3 cup butternut squash cubed
salt, pepper, and garlic powder
  • salt, pepper, and garlic powder to taste
cheese tortellini
  • 1 can (20 oz) cheese tortellini
butter
  • 4 tbsp butter
fresh sage leaves
  • 8 fresh sage leaves 8-10
Parmesan cheese
  • 0.5 cup Parmesan cheese grated, plus more for serving

Equipment

  • 1 cast iron skillet

Method
 

Cook the squash
  1. Heat 1 tbsp olive oil in a large cast iron skillet over medium heat and add the butternut squash cubes. Cook until sizzling and beginning to color, about 1-2 minutes with a fragrant, lightly golden look.
  2. Season the squash with salt, pepper, and garlic powder, tossing well. Cook uncovered for 8-10 minutes until golden on the bottom, with edges that look caramelized and slightly browned.
  3. Flip the squash and cook until tender, another 5-10 minutes. Look for fork-tender cubes with consistent browning across the pieces.
Boil and drain tortellini
  1. Meanwhile, bring a pot of salted water to a boil and add the cheese tortellini. Cook according to package directions until pillowy and just cooked through.
  2. Drain the tortellini well. Make sure excess water is removed so the skillet won’t get watery.
Brown butter and crisp sage
  1. In a small pan over medium heat, melt 4 tbsp butter until it turns golden and nutty. Watch closely until you see brown bits at the bottom and a warm toasted aroma.
  2. Add 8-10 fresh sage leaves to the brown butter and fry until crisp. Use a visual cue of darkened, crisp edges bubbling in the butter.
Combine and serve
  1. Add the drained tortellini to the skillet with the squash and toss gently. Mix just until coated, keeping the tortellini intact.
  2. Pour the brown butter and sage over the skillet and toss well. Stir until the sauce looks glossy and the sage is evenly distributed.
  3. Stir in 1/2 cup grated Parmesan cheese. Let it melt and cling to the pasta for a lightly creamy finish.
  4. Serve immediately with more Parmesan cheese on top. The dish should look richly coated, with visible crispy sage flecks.

Notes

For best browning, spread the butternut squash into a single layer in the skillet and avoid stirring during the first 8-10 minutes. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently in a skillet over low heat with a splash of water. Freezing isn’t recommended because tortellini texture can get grainy after thawing. To make it vegetarian, use cheese tortellini that’s labeled vegetarian.