Easy Butternut Squash Tortellini Skillet
User Reviews
5
6 reviews
Excellent
-
Prep Time
10 mins
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Cook Time
25 mins
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Total Time
35 mins
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Servings
2
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Course
Main Course
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Cuisine
American
Easy Butternut Squash Tortellini Skillet
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This easy butternut squash tortellini skillet is one of my go-to simple dishes for the fall season. It's cozy and comforting, filled with brown butter and sage. It tastes amazing and is so super satisfying!
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Ingredients
- 6 tablespoons butter
- 1 sage handful fresh leaves
- 1 teaspoon olive oil
- 3 cups butternut squash cubed
- salt kosher salt
- black pepper kosher salt
- ½ teaspoon garlic powder
- 20 ounces cheese tortellini
- ¼ cup Parmesan Cheese plus more for serving, finely grated
Instructions
- Heat the butter in a large skillet over medium heat. Cook and let the mixture bubble, stirring occasionally, until brown bits begin to appear on the bottom. Add the sage leaves. Once the brown bits appear, turn the heat off and continue to stir for about 30 seconds.
- Remove the sage leaves and let them sit on a paper towel or plate to crisp up. Pour the brown butter in a bowl. Return the skillet to the burner.
- Add the olive oil and keep the skillet over medium heat. Add the butternut squash cubes and season all over with the salt, pepper and garlic powder. Toss well. Cook, uncovered, for about 8 to 10 minutes while the squash gets golden on the bottom. Flip the squash over and cook until tender, another 5 to 10 minutes.
- While the squash is cooking, bring a pot of salted water to a boil and cook the cheese tortellini. It only takes about 4 to 5 minutes to boil. Drain when finished cooking.
- Add the tortellini to the squash and toss gently. Add the brown butter to the skillet and the sage. Toss well. Stir in the parmesan cheese.
- Serve with more parmesan for topping!
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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