5 from 9 votes
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.
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
Servings:
6
Calories:
765 kcal
Course:
Main Course
Cuisine:
American
Ingredients
For the squash:
- 4 cups butternut squash cubed
- 1 tablespoon olive oil
- black pepper to taste, Kosher salt
- salt to taste, Kosher salt
- 1 tablespoon pure maple syrup
For the tortellini:
- 1 lb Italian sausage mild
- 19 oz cheese tortellini fresh or frozen
- 1 tablespoon olive oil
- 1 onion minced, or shallot
- 3 cloves garlic minced
- 2 teaspoons sage finely chopped, fresh
- crushed red pepper flakes dash
- 1 cup chicken broth
- 1 1/4 cups heavy cream
- 1/2 cup Parmesan Cheese freshly grated
- black pepper to taste, Kosher salt
- salt to taste, Kosher salt
- Parmesan Cheese extra for garnish
- sage
- crushed red pepper flakes
Instructions
- Preheat the oven to 400 degrees F.
- 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.
- 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.
- Salt the boiling water generously and cook the tortellini according to package instructions. Drain and set aside.
- 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.
- 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.
- 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.
- Serve warm with extra parmesan cheese, sage, and crushed pepper flakes.
Cup of Yum
Nutrition Information
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%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 765
% 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.