Creamy Tortellini with Butternut Squash and Sausage is a comforting and flavorful dish that’s straightforward to make at residence. The mix of tender tortellini, savory sausage, candy butternut squash, and a wealthy, creamy sauce is pasta perfection. It principally looks like a heat hug on a plate.

It’s the right meal for fall or winter, providing a harmonious mix of flavors and textures. Garnish with contemporary sage, crushed purple pepper flakes, and freshly grated Parmesan cheese for the right final touch! Your loved ones and pals will love this hearty pasta dish.

Ingredient Notes

• Butternut Squash: Roasted butternut squash provides a beautiful sweetness and depth of taste to the dish. The squash is diced and roasted till tender, with caramelized edges that improve its pure sugars. I additionally add a little bit pure maple syrup as a result of it pairs fantastically with the squash and sausage.
• Sausage: The sausage provides a daring, savory taste. I take advantage of delicate Italian sausage, however if you need a spicy kick you should use spicy sausage.
• Tortellini: This cheese stuffed pasta gives a mushy, pillowy texture that pairs completely with the creamy sauce. The tortellini can both be contemporary or frozen, cook dinner in keeping with package deal directions.
• Creamy Sauce: The sauce is straightforward! It’s made with heavy cream, broth, shallot, garlic, and Parmesan cheese. It creates a velvety base that ties all of the elements collectively.

• Preheat the oven to 400 levels F.
• Place the cubed butternut squash on a big baking sheet and drizzle with olive oil. Season with salt and pepper, to style. Roast for 25 to half-hour or till mushy and tender, however not mushy. Take away from oven and drizzle with maple syrup and gently stir. Put aside.

• Convey a big pot of water to a boil. In the meantime, in a big Dutch oven or pot, cook dinner the sausage over medium-high warmth, stirring often, till it’s browned. If there’s a variety of extra fats, drain most of it. Switch the sausage to a plate that has been lined with a paper towel. Put aside.
• Salt the boiling water generously and cook dinner the tortellini in keeping with package deal directions. Drain and put aside.

• In the identical Dutch oven or pot, warmth the olive oil over medium warmth. Add the shallot and cook dinner till tender, about 3 minutes. Add garlic, sage, and crushed purple pepper flakes and cook dinner for 1 minute.
• Pour within the rooster broth and convey to a boil. Cut back warmth and simmer for two to three minutes. Stir within the heavy cream and stir till sauce thickens, about 3 to five minutes. Stir within the Parmesan cheese.

• Add the sausage and tortellini to the sauce and stir till properly coated. Gently stir within the roasted butternut squash. Season with salt and pepper, to style.
• Serve heat with further parmesan cheese, sage, and crushed pepper flakes.

Serving Ideas

Extra Butternut Squash Pasta Recipes

Pasta

Creamy Tortellini with Butternut Squash & Sausage

Creamy tortellini with butternut squash and Italian sausage is a comforting dish that mixes the wealthy, savory style of sausage with the candy notes of roasted butternut squash, all enveloped in a creamy, luscious sauce.

Prepare dinner ModeForestall your display from going darkish

• Preheat the oven to 400 levels F.

• Place the cubed butternut squash on a big baking sheet and drizzle with olive oil. Season with salt and pepper, to style. Roast for 25 to half-hour or till mushy and tender, however not mushy. Take away from oven and drizzle with maple syrup and gently stir. Put aside.

• Convey a big pot of water to a boil. In the meantime, in a big Dutch oven or pot, cook dinner the sausage over medium-high warmth, stirring often, till it’s browned. If there’s a variety of extra fats, drain most of it. Switch the sausage to a plate that has been lined with a paper towel. Put aside.

• Salt the boiling water generously and cook dinner the tortellini in keeping with package deal directions. Drain and put aside.

• In the identical Dutch oven or pot, warmth the olive oil over medium warmth. Add the shallot and cook dinner till tender, about 3 minutes. Add garlic, sage, and crushed purple pepper flakes and cook dinner for 1 minute.

• Pour within the rooster broth and convey to a boil. Cut back warmth and simmer for two to three minutes. Stir within the heavy cream and stir till sauce thickens, about 3 to five minutes. Stir within the Parmesan cheese.

• Add the sausage and tortellini to the sauce and stir till properly coated. Gently stir within the roasted butternut squash. Season with salt and pepper, to style.

• Serve heat with further parmesan cheese, sage, and crushed pepper flakes.

Energy: 765kcal, Carbohydrates: 52g, Protein: 30g, Fats: 48g, Saturated Fats: 24g, Polyunsaturated Fats: 4g, Monounsaturated Fats: 19g, Ldl cholesterol: 156mg, Sodium: 1252mg, Potassium: 617mg, Fiber: 5g, Sugar: 9g, Vitamin A: 10723IU, Vitamin C: 22mg, Calcium: 301mg, Iron: 4mg

Key phrases butternut squash, sausage, tortellini

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