Creamy Tortellini with Butternut Squash & Sausage

User Reviews

5.0

9 reviews
Excellent
  • Prep Time

    10 mins

  • Cook Time

    10 mins

  • Total Time

    55 mins

  • Servings

    6

  • Calories

    765 kcal

  • Course

    Main Course

  • Cuisine

    American

Creamy Tortellini with Butternut Squash & Sausage

Creamy tortellini with butternut squash and Italian sausage is a comforting dish that combines the rich, savory taste of sausage with the sweet notes of roasted butternut squash, all enveloped in a creamy, luscious sauce.

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Ingredients

Servings

For the squash:

  • 4 cups cubed butternut squash
  • 1 tablespoon olive oil
  • Kosher salt and black pepper, to taste
  • 1 tablespoon pure maple syrup

For the tortellini:

  • 1 lb mild Italian sausage
  • 19 oz fresh or frozen cheese tortellini
  • 1 tablespoon olive oil
  • 1 shallot, minced
  • 3 cloves garlic, minced
  • 2 teaspoons finely chopped fresh sage
  • Dash of crushed red pepper flakes
  • 1 cup chicken broth
  • 1 1/4 cups heavy cream
  • 1/2 cup freshly grated Parmesan cheese
  • Kosher salt and black pepper, to taste
  • Garnish: extra parmesan cheese, sage, and crushed red pepper
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Instructions

  1. Preheat the oven to 400 degrees F.
  2. Place the cubed butternut squash on a large baking sheet and drizzle with olive oil. Season with salt and pepper, to taste. Roast for 25 to 30 minutes or until soft and tender, but not mushy. Remove from oven and drizzle with maple syrup and gently stir. Set aside.
  3. Bring a large pot of water to a boil. Meanwhile, in a large Dutch oven or pot, cook the sausage over medium-high heat, stirring occasionally, until it's browned. If there's a lot of excess fat, drain most of it. Transfer the sausage to a plate that has been lined with a paper towel. Set aside.
  4. Salt the boiling water generously and cook the tortellini according to package instructions. Drain and set aside.
  5. In the same Dutch oven or pot, heat the olive oil over medium heat. Add the shallot and cook until tender, about 3 minutes. Add garlic, sage, and crushed red pepper flakes and cook for 1 minute.
  6. Pour in the chicken broth and bring to a boil. Reduce heat and simmer for 2 to 3 minutes. Stir in the heavy cream and stir until sauce thickens, about 3 to 5 minutes. Stir in the Parmesan cheese.
  7. Add the sausage and tortellini to the sauce and stir until well coated. Gently stir in the roasted butternut squash. Season with salt and pepper, to taste.
  8. Serve warm with extra parmesan cheese, sage, and crushed pepper flakes.

Nutrition Information

Show Details
Calories 765kcal (38%) Carbohydrates 52g (17%) Protein 30g (60%) Fat 48g (74%) Saturated Fat 24g (120%) Polyunsaturated Fat 4g Monounsaturated Fat 19g Cholesterol 156mg (52%) Sodium 1252mg (52%) Potassium 617mg (18%) Fiber 5g (20%) Sugar 9g (18%) Vitamin A 10723IU (214%) Vitamin C 22mg (24%) Calcium 301mg (30%) Iron 4mg (22%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 765 kcal

% Daily Value*

Calories 765kcal 38%
Carbohydrates 52g 17%
Protein 30g 60%
Fat 48g 74%
Saturated Fat 24g 120%
Polyunsaturated Fat 4g 24%
Monounsaturated Fat 19g 95%
Cholesterol 156mg 52%
Sodium 1252mg 52%
Potassium 617mg 13%
Fiber 5g 20%
Sugar 9g 18%
Vitamin A 10723IU 214%
Vitamin C 22mg 24%
Calcium 301mg 30%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.

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Overall Rating

5.0

9 reviews
Excellent

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