Creamy Brown Butter Tortellini with Butternut Squash and Spinach

Creamy Brown Butter Tortellini with Butternut Squash and Spinach is the kind of weeknight dinner that makes you feel like a rockstar without needing a culinary degree or 2 hours in the kitchen. It’s cozy, cheesy, and filled with fall vibes thanks to sweet butternut squash and vibrant spinach, all tossed in a silky brown butter cream sauce. Best part? It’s ready in about 30 minutes—so you can go from “what’s for dinner?” to “I need seconds” real fast. Whether you’re juggling homework, emails, or just trying to keep the peace during the witching hour, this creamy tortellini dish is a warm hug in a bowl.

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What is Creamy Brown Butter Tortellini with Butternut Squash and Spinach?

Creamy Brown Butter Tortellini with Butternut Squash and Spinach is basically your favorite fall flavors wrapped up in pasta perfection. Think cheese-filled tortellini swimming in a rich, nutty brown butter sauce, paired with sweet, caramelized butternut squash and wilted spinach. It’s got that earthy-sweet-salty thing going on that makes each bite feel like a little celebration. It’s not quite soup, not quite a traditional pasta bake—but somehow manages to deliver the best of both. And because it all comes together in one pot, cleanup is easy peasy. If you’re into comfort food with a dash of fancy, this one’s your new go-to.

Reasons to Try Creamy Brown Butter Tortellini with Butternut Squash and Spinach

Let’s start with the obvious: it’s insanely good. But beyond that, this dish hits all the right notes for busy weeknights and picky eaters. First, it’s quick—ready in just about 30 minutes, which is a win in any household. Second, it sneaks in veggies (hi, squash and spinach) without tasting like you’re trying to eat your greens. Third, it’s vegetarian and hearty enough to keep everyone satisfied, even the “Where’s the meat?” crowd. Plus, with only one pot to wash, you won’t dread the cleanup. If you’re craving more creamy fall pastas, check out our One Pot Creamy Butternut Squash Tortellini.

Ingredients Needed to Make Creamy Brown Butter Tortellini with Butternut Squash and Spinach

• 6 tablespoons salted butter (divided)
• 3 cloves garlic, minced
• 2 cups butternut squash, diced tiny
• 1 tsp herbs de Provence or Italian seasoning
• 1 pinch red pepper flakes (optional, but recommended)
• ¼ cup all-purpose flour
• 3 cups vegetable broth
• 20 oz fresh cheese tortellini (about 5 cups)
• ½ cup heavy cream
• 2 cups fresh spinach
• 1 cup grated Parmigiano Reggiano
• Salt & black pepper to taste
• Optional topping: 1 tbsp salted butter + 1 tbsp fresh sage leaves, fried till crispy

Instructions to Make Creamy Brown Butter Tortellini with Butternut Squash and Spinach

Ready to bring this dish to life? Follow this step-by-step guide to turn simple ingredients into a bowl of creamy, dreamy comfort. Whether you’re a confident cook or just learning your way around the kitchen, this breakdown makes it easy to follow along and get delicious results every time.

Step 1: Brown the Butter Like a Pro

Start by grabbing a heavy-bottomed pot or deep skillet. This step is key for developing the rich, nutty flavor that gives the dish its signature taste. Melt 4 tablespoons of salted butter over medium heat. Let it sizzle and foam as you swirl the pan occasionally. In about 4–5 minutes, the butter will turn golden brown and smell toasty—like warm caramel and roasted hazelnuts. That’s your cue to move on. Be sure not to walk away—brown butter can go from golden to burnt in seconds.

Step 2: Sauté the Butternut Squash and Aromatics

Add in your tiny-diced butternut squash (about 2 cups), minced garlic, a sprinkle of Italian seasoning (or Herbes de Provence), and a pinch of red pepper flakes if you like a gentle kick. Add salt to taste here as well. Stir everything together and cook for 6–8 minutes, letting the squash soften and caramelize just slightly. The garlic will become fragrant, and the spices will bloom in that gorgeous brown butter.

Tip: The smaller your squash cubes, the faster they’ll cook—and the smoother your sauce will be. For more on cutting squash safely and efficiently, check out our vegetable chopping guide.

Step 3: Build the Roux (It’s Easier Than It Sounds)

Once your veggies are softened, add the remaining 2 tablespoons of butter to the pan. Let it melt, then sprinkle in ¼ cup of flour, stirring constantly. Cook this butter-flour combo (aka a roux) for 2–3 minutes, until it turns a light golden color and smells slightly nutty. This step thickens the sauce and adds depth to the flavor.

If you’ve never made a roux before, don’t stress—it’s just fancy talk for a cooked mixture of fat and flour. You’ve got this!

Step 4: Add the Broth Slowly and Steady

Now comes the part where your sauce really starts to come together. Slowly whisk in 3 cups of vegetable broth, pouring a little at a time while stirring to avoid lumps. Once all the broth is in, bring it to a gentle boil and reduce the heat to a simmer. Let it bubble gently for 3–5 minutes, until the mixture thickens slightly and coats the back of a spoon.

Pro Tip: If you’re looking for ingredient substitutions, you can use chicken broth for extra savory depth, or low-sodium broth if you’re watching salt intake.

Step 5: Add the Tortellini and Cook Until Tender

Stir in your fresh cheese tortellini (about 20 oz or 5 cups). These little pillows of goodness only need about 3–4 minutes to cook, depending on the brand. You’ll know they’re ready when they float and feel tender but still have a slight bite (that’s al dente magic). The squash will finish cooking at the same time, becoming buttery soft.

Step 6: Stir in the Cream, Spinach & Cheese

Once the tortellini are perfectly cooked, turn off the heat. Stir in ½ cup of heavy cream, 2 cups of fresh spinach, and 1 cup of grated Parmigiano Reggiano. The spinach will wilt almost instantly, and the cheese will melt right into the sauce, creating that luxuriously silky texture we’re after.

Adjust the consistency here if needed. Too thick? Add a splash more broth, milk, or cream. Too thin? Let it sit uncovered for a couple of minutes.

Step 7: Season and Serve (Add Sage Butter if You’re Feeling Fancy)

Taste the dish and adjust with salt and pepper as needed. Now it’s time to plate it up! Scoop it into bowls and top with extra parmesan if you’re feeling cheesy (who isn’t?).

Optional but amazing: Melt 1 tablespoon of butter in a small skillet and fry a few fresh sage leaves until crispy (about 30 seconds per side). Crumble them over each bowl for a fragrant, restaurant-worthy finish. Want more ideas like this? Don’t miss our roundup of next-level pasta toppings.

What to Serve with Creamy Brown Butter Tortellini with Butternut Squash and Spinach

This dish is rich and satisfying on its own, but if you want to round out the meal, a simple green salad with a zesty vinaigrette is a fresh contrast. Think arugula, lemon, and a sprinkle of pumpkin seeds. For bread lovers (aka most of us), crusty garlic bread or a warm ciabatta loaf is perfect for sopping up that luscious sauce. If you’re feeling fancy, a glass of dry white wine like Sauvignon Blanc plays really well with the creamy cheese and squash. For dessert? Keep it seasonal with an easy apple crisp or pumpkin bars.

Key Tips for Making Creamy Brown Butter Tortellini with Butternut Squash and Spinach

• Dice the squash tiny. The smaller the cubes, the faster they cook and the better they blend into the sauce.
• Use fresh tortellini. Dried pasta just won’t give the same creamy bite.
• Don’t skip the browning step. Brown butter is the soul of this dish. It adds a deep, nutty richness that plain melted butter just can’t match.
• Adjust as needed. If your sauce thickens too much, add a splash of broth, milk, or more cream to loosen it up.
• Make it yours. Toss in mushrooms, swap spinach for kale, or try a mix of tortellini flavors if you’re feeling adventurous.

Storage and Reheating Tips for Creamy Brown Butter Tortellini with Butternut Squash and Spinach

Got leftovers? Lucky you. Store any extra tortellini in an airtight container in the fridge for up to 3 days. When reheating, add a splash of cream or broth to bring back the sauce’s silky texture—microwave on medium power or reheat gently on the stovetop. This dish doesn’t freeze well (the cream and tortellini get funky), so stick to fridge storage. Pro tip: Reheat it in a skillet with a splash of broth and a handful of spinach for a quick lunch that feels brand new.

FAQs

Can I use frozen butternut squash?
Totally. Just thaw and pat dry before sautéing so it doesn’t get mushy.

Can I make this gluten-free?
Yes! Use gluten-free tortellini and swap flour for a GF all-purpose blend.

Is there a dairy-free version?
You can use plant-based butter, cream, and cheese, though the flavor will be slightly different—but still cozy.

What other greens can I use?
Kale, arugula, or even baby chard would work great!

Final Thoughts

Creamy Brown Butter Tortellini with Butternut Squash and Spinach is one of those recipes that feels way fancier than it actually is. It’s warm, rich, and full of flavor—basically the culinary equivalent of your favorite fall sweater. Whether you’re cooking for your family, a date night, or just yourself (because you deserve it), this dish is guaranteed to impress without stressing you out.

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