Butternut Squash Tortellini

After a long day in Harvey, IL for a Dietetic Internship Seminar, I finally got around to eating my Butternut Squash Tortellini! Unfortunately I crashed into bed before I could get this post up, so here it is now!


This recipe works out perfectly to prepare it ahead of time and freeze it to cook later, which is what I did! It was great to come home after a long day and just have to put on some boiling water for dinner. I got this recipe as well as tips for folding the tortellini from How to Cook Everything Vegetarian. I LOVE this cookbook!


The inside is a mixture of 2 cups baked/mashed butternut squash, 1/2 cup Parmesan cheese, 2 eggs, and a tsp of sugar. I cheated a little and used pre-made wonton wrappers to wrap the tortellini which made it even easier. Simply spoon about a Tbsp of the mixture into the wrapper and fold it up! You can do whatever kind of sauce you like for this pasta. I did a butter and freshly chopped safe sauce this time around, but next time I am going to put it with some marinara!


Of course while I was waiting for the water to boil I had to make a snack. I went ahead and made some fabulous kale chips!


Since the oven was already on, I went ahead and heated up some cherry tomatoes that I had purchased from the UIC farmers market last Friday. I coated these little guys with some olive oil, minced garlic, and basil and put them in the oven for 15 minutes (at about 350 degrees). Then I pulled the pan out, sprinkled on some whole wheat bread crumbs (from an embarrassingly stale piece of my leftover homemade bread) and feta cheese. Back in the oven for 10 more minutes and they came out looking like this!

The best part is that measurements for both Kale Chip and Garlic Cherry Tomatoes are totally up to you! These recipes are simple and flawless, so add ingredients that suit your taste buds. Since I am just one person I only made 2 cups of cherry tomatoes with 3 garlic cloves and 1/4 cup of both bread crumbs and feta cheese.

As I mentioned before, I still have leftover butternut squash and I was debating making some soup, but after trying these tortellini I may just have to make some more of it and freeze it for another meal down the road!

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