Creamy Butternut Squash Tortellini Bake
A rich and satisfying creamy butternut squash tortellini bake, perfect for any comfort food craving.
Equipment
- 1 Baking Dish greased
- 1 Mixing Bowl large
- 1 Oven preheated to 375°F
Ingredients
Main Ingredients
- 1 medium butternut squash peeled and cubed
- 2 tbsp olive oil
- Salt and pepper to taste
- 1 package 20 oz cheese tortellini
- 2 cups heavy cream
- 1 cup grated Parmesan cheese
- 1 tsp dried sage
- 1 cup shredded mozzarella cheese
Instructions
Preparation
- Preheat your oven to 375°F. Peel and cube the butternut squash, then toss it with olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 25-30 minutes, or until tender.
- While the squash is roasting, cook the tortellini according to the package instructions, reducing the cooking time by 2 minutes to avoid overcooking. Drain and set aside.
- In a large mixing bowl, combine the roasted butternut squash, heavy cream, grated Parmesan, and dried sage. Stir until the mixture is smooth and creamy.
- Add the cooked tortellini to the sauce mixture and stir gently to coat the pasta evenly with the sauce.
- Transfer the tortellini mixture to a greased baking dish. Top with shredded mozzarella cheese.
- Place the baking dish in the preheated oven and bake for 20 minutes, or until the cheese is bubbly and golden brown.
Serving
- Allow the bake to cool for a few minutes before serving. Garnish with fresh sage if desired.
Storage
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F for best results.
Notes
Pro Tips: Roasting the butternut squash enhances its natural sweetness and adds depth to the dish. Ensure you don't overcook the tortellini before baking.
Ingredient Substitutions: For a lighter version, substitute half-and-half for heavy cream. Use gluten-free tortellini for a gluten-free dish.
How to Serve: This dish pairs well with a fresh green salad or garlic bread. A crisp white wine or sparkling water makes for an excellent drink choice.
Storage & Freshness: Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain the creamy texture.
Make-Ahead Tips: The dish can be assembled and stored in the refrigerator a day before baking. Bake as instructed when ready to serve.
Ingredient Substitutions: For a lighter version, substitute half-and-half for heavy cream. Use gluten-free tortellini for a gluten-free dish.
How to Serve: This dish pairs well with a fresh green salad or garlic bread. A crisp white wine or sparkling water makes for an excellent drink choice.
Storage & Freshness: Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain the creamy texture.
Make-Ahead Tips: The dish can be assembled and stored in the refrigerator a day before baking. Bake as instructed when ready to serve.