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Creamy Brown Butter Tortellini with Butternut Squash and Spinach

Creamy Brown Butter Tortellini with Butternut Squash
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This Creamy Brown Butter Tortellini with Butternut Squash and Spinach is the coziest fall pasta you’ll ever twirl onto your fork. It’s buttery, cheesy, packed with veggies, and comes together in just about 30 minutes — aka weeknight dinner perfection.

Ingredients

Scale
  • 6 tablespoons salted butter, divided
  • 3 cloves garlic, minced
  • 2 cups butternut squash, diced into small cubes
  • 1 teaspoon Herbs de Provence or Italian seasoning
  • 1 pinch red pepper flakes
  • 1/4 cup flour
  • 3 cups vegetable broth
  • 20 oz container fresh cheese tortellini (about 5 cups)
  • 1/2 cup heavy cream
  • 2 cups fresh spinach
  • 1 cup Parmigiano Reggiano, grated
  • Salt & black pepper, to taste
  • Optional topping: 1 tablespoon salted butter & 1 tablespoon sage leaves

Instructions

1. In a heavy-bottomed pot, melt 4 tablespoons butter over medium heat. Cook, swirling occasionally, until foamy and golden brown with a nutty aroma.

2. Add squash, garlic, herbs, red pepper flakes, and salt. Cook 6–8 minutes until squash is softened and garlic is fragrant. Stir in sugar or honey if needed.

3. Add remaining butter and flour, stirring constantly for 2–3 minutes until nutty.

4. Slowly whisk in broth, bring to a gentle boil, and simmer 3–5 minutes until slightly thickened.

5. Add tortellini, season with salt, and cook 3–4 minutes until pasta is al dente and squash is tender.

6. Turn off heat. Stir in cream, spinach, and parmesan until silky and smooth.

7. Adjust consistency with broth, milk, or cream if desired. Season to taste and serve hot with extra parmesan.

8. Optional topping: Fry sage leaves in butter until crispy, then sprinkle over pasta before serving.

Notes

Make sure the butternut squash is cut into very small cubes for quick and even cooking.

You can use Italian seasoning instead of Herbs de Provence if preferred.

Add a touch of honey or sugar to balance the savory flavors if your squash isn’t sweet.

To make it even richer, substitute part of the broth with milk or more cream.

Store leftovers in the refrigerator for up to 3 days and reheat gently on the stove or microwave.

Find it online: https://cookingwithramsay.com/creamy-brown-butter-tortellini/