Roasted Butternut Squash Tortellini Recipe

Roasted Butternut Squash Tortellini Recipe Recipe

Butternut squash is called "courge musquée" in French. I roasted one today, blended half of it for baby Aria and used the rest for the pasta sauce.

I sautéed tortellini pasta with leeks and paired it with the butternut squash. It's fall season and it's time to roast some veggies!


Yields: 6 servings

1 (300-gram) package fresh tortellini pasta
1½ tablespoons honey
1 sprig thyme
½ butternut squash
2 cloves garlic, finely minced
1 (8-inch) piece leek (mostly green part), chopped
2 teaspoons salt
½ cup cream, warmed for 2 minutes in the microwave
½ teaspoon black pepper, freshly ground
3 tablespoons olive oil
½ teaspoon ground fennel
½ teaspoon ground coriander
2 tablespoons fresh dill, chopped
1 tablespoon sweet basil leaves, chopped
¼ cup curly parsley leaves, chopped
¼ cup Emmental cheese, freshly shaved


Prepping the butternutsquash: 

Preheat the oven to 400°F.

Remove the seeds and the strings(if any). Place the cubes of butternut squash on a greased baking sheet with the sprig of thyme in the center. Drizzle with honey and a bit of olive oil. Roast for about 1 hour until soft. Let the butternut squash cool completely. Discard the thyme.

Coarsely chop the butternut squash and blend into a smooth paste in a food processor.

Note for the tortellini: Cook according to package instructions. When the pasta is cooked (floats to the surface but is still in shape and firm), reserve about ½ cup of pasta water and drain the pasta (do NOT rinse) into a large colander. Season with a little salt.

Assembly time:

When you're ready to serve, heat 2 tablespoons oil. Add  the leeks and cook until softened and lightly golden. Add the garlic. Cook for 2 minutes until fragrant and add the tortellini to the same pan. Toss well for 2-3 minutes. Add the butternut squash paste and cream to thin the sauce. Cook for 2-3 minutes, cover and turn the heat down to a gentle simmer for about 3 minutes, so the sauce is warm. If the sauce is too thick, thin it with the reserved pasta water.

Adjust seasoning. Add more salt if necessary.

Garnish with parsley and basil. Toss well.

Transfer to a casserole dish. Sprinkle with Emmental cheese and place under the broiler (low setting) for 5 minutes (or 2-3 minutes on a regular broiler) until golden. 

Decorate with more parsley and serve immediately.

Bon appétit!


If you're a pasta lover, check out my other pasta dishes.

Published By: Jacqueline Pham on October 18, 2012.


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