Slow Cooker Butternut Squash Tortellini
User Reviews
4.7
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Prep Time
15 mins
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Cook Time
5 hrs
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Total Time
5 hrs 15 mins
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Servings
6 servings
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Course
Main Course
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Cuisine
American
Slow Cooker Butternut Squash Tortellini
Description
Slow Cooker Butternut Squash Tortellini combines peeled and cubed butternut squash cooked with sautéed onions, garlic, and dried herbs like rosemary, thyme, and sage. The slow cooker gently softens the squash and infuses the broth with aromatics over several hours. After cooking, cream cheese and Parmesan are added and blended to create a smooth, creamy sauce. Refrigerated tortellini is then stirred in and cooked until tender, finishing with salt and pepper to taste.
The flavor balances the natural sweetness of butternut squash with the savory depth from the herbs and cheese, while the texture is creamy with tender pasta. Using refrigerated tortellini helps maintain a delicate texture that complements the sauce rather than getting mushy.
This dish can be served as a hearty main course. Additional Parmesan can be sprinkled on top for added richness.
For best results, use refrigerated tortellini rather than dried varieties, as recommended, to retain the right texture. The slow cooker method also allows for hands-off preparation and depth of flavor development over time.
Ingredients
- 2 teaspoons olive oil
- ½ cup onion chopped
- 3 cloves garlic finely minced
- ¼ teaspoon rosemary minced, dried
- ¼ teaspoon thyme dried
- ¼ teaspoon sage dried
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 pounds butternut squash about 4 cups or so, peeled and cubed
- 3 cups chicken broth low-sodium
- 4 to 8 to 8 ounces cream cheese light or regular (depending on how creamy you want it), cubed
- ½ cup Parmesan Cheese if desired, freshly grated, plus more for serving
- 1 ½ pound tortellini refrigerated (see note
Instructions
- In a nonstick skillet, heat the oil over medium heat. Add the onions and garlic and cook, stirring occasionally, until the onion is starting to soften, 3-4 minutes. Stir in the rosemary, thyme, sage, salt and pepper.
- Place the butternut squash in a 5- or 6-quart slow cooker. Add the sautéed onion and garlic and then pour in the chicken broth. Cover and cook on low for 8 hours or high for 4-5 hours.
- Add the cubes of cream cheese and the Parmesan cheese to the slow cooker. Stir until mostly melted. Using an immersion blender (or using a blender or food processor in batches), blend the mixture until smooth (and return it to the slow cooker if needed). Stir in the tortellini. Cover and cook on high for 30 minutes or until the tortellini are tender.
- Add salt and pepper to taste. Serve with additional Parmesan cheese, if desired.
Notes
- Use refrigerated tortellini instead of dry for better texture and cooking results.
- Ensure the butternut squash is peeled and cubed evenly for consistent cooking.
- Stir the sauce well after adding the cheeses to help them melt smoothly before blending.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Serving | |
| Calories | 592kcal | 30% |
| Carbohydrates | 72g | 24% |
| Protein | 26g | 52% |
| Fat | 24g | 37% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 82mg | 27% |
| Sodium | 947mg | 39% |
| Fiber | 8g | 32% |
| Sugar | 8g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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