Okay, y’all, let’s talk about fall. Is there anything better than cozying up with a big bowl of pasta when the weather gets chilly? I don’t think so! And this squash & brown butter tortelli? Trust me, it’s a total game-changer. It’s got all those warm, comforting flavors we crave this time of year, and it’s honestly way easier to make than you might think.
I remember making pasta with my grandma growing up – it always felt like such a special occasion. This recipe kinda brings me back to those days, but without all the fuss. I’m Casey Mitchell, by the way, a home cook from Texas. I’m all about sharing simple, flavorful recipes inspired by my family and travels. And this squash & brown butter tortelli? It’s definitely one of my all-time faves. Let’s get cooking!
Why You’ll Love This Squash & Brown Butter Tortelli Recipe
Okay, so why should you make this tortelli? Let me tell ya! It’s seriously the best, and here’s why:
Quick and Easy Weeknight Meal
Seriously! Using wonton wrappers as a shortcut means you skip making pasta from scratch. I mean, who has time for that on a Tuesday? This comes together in under an hour, easy peasy!
Delicious Fall Flavors
Butternut squash, nutty brown butter, fragrant sage… c’mon! These flavors just scream “fall.” It’s like a warm hug in a bowl, and I’m here for it.
Impress Your Guests
Wanna look like a fancy chef without all the fuss? This dish is *it*. It looks and tastes super impressive, but it’s secretly so simple. Your friends will think you spent hours on it (your secret’s safe with me!).
Ingredients for Your Squash & Brown Butter Tortelli
Alright, let’s gather our goodies! Here’s what you’ll need to make this amazing squash & brown butter tortelli:
- 1 pound butternut squash, peeled and cubed (aim for about 1-inch cubes, y’all)
- 1/2 cup ricotta cheese (I like whole milk ricotta for extra creaminess!)
- 1/4 cup grated Parmesan cheese (freshly grated is *always* better, trust me)
- 1/4 teaspoon nutmeg (ground is fine, but freshly grated? *chef’s kiss*)
- Salt and pepper to taste (don’t be shy!)
- 1 package wonton wrappers (these are our little secret weapon!)
- 1/2 cup butter (unsalted is my go-to, so you can control the saltiness)
- 1/4 cup fresh sage leaves (fresh is key here, dried just won’t cut it!)
- 1/4 cup toasted hazelnuts, chopped (adds the perfect crunch!)
- Grated Parmesan cheese, for serving (because more cheese is always a good idea)
Equipment You’ll Need to Make Squash & Brown Butter Tortelli
Okay, before we get started, let’s make sure we’ve got all our tools! Here’s what you’ll need:
- Baking sheet: For roasting that squash to golden perfection!
- Large pot: Gotta cook our tortelli in something, right?
- Large saucepan: This is where the magic happens with the brown butter sage sauce. Careful, it splatters!
- Potato masher or fork: For mashing up that tender squash. I prefer a masher, but a fork works in a pinch!
- Mixing bowls: We’ll need these for the squash filling and for tossing everything together.
How to Make Squash & Brown Butter Tortelli: Step-by-Step Instructions
Alright, y’all, let’s get down to business! Here’s how we’re gonna make this amazing squash & brown butter tortelli, step by glorious step:
Preparing the Squash Filling
First things first, preheat your oven to 400°F (200°C). Toss those butternut squash cubes on a baking sheet and roast ’em for about 20-25 minutes, until they’re fork-tender and slightly caramelized. This is where the flavor *really* develops, so don’t skimp! Once they’re cool enough to handle, mash ’em up good with a potato masher or a fork. Now, in a mixing bowl, combine the mashed squash with your ricotta, Parmesan, nutmeg, salt, and pepper. Give it a good mix until everything’s nicely combined. Taste and adjust the seasonings, if needed. You want it POPPIN’ with flavor!
Assembling the Tortelli
Okay, this is where the fun begins! Lay out a wonton wrapper on a clean surface. Place a spoonful (about a teaspoon) of the squash mixture in the center. Now, brush the edges of the wrapper with a little water – this helps ’em seal properly. Fold the wrapper over to form a triangle or a square – whatever floats your boat! Press the edges firmly to seal, making sure there are no air pockets. You don’t want these babies bursting open when they cook! Repeat until you’ve used up all the filling (or the wrappers!).
Making the Brown Butter Sage Sauce
Now for the *pièce de résistance*: the brown butter sage sauce! Melt your butter in a large saucepan over medium heat. Let it cook, swirling occasionally, until it turns a nutty brown color and smells absolutely divine. This usually takes about 5-7 minutes – keep a close eye on it, because it can go from golden brown to burnt *real* quick! Once it’s browned, add your fresh sage leaves and cook for another minute, until they’re fragrant and crispy. Mmm, that aroma!
Cooking and Serving
Bring a large pot of salted water to a boil. Gently drop in the tortelli and cook for 3-5 minutes, or until they float to the surface. This means they’re done! Drain ’em well and then toss ’em with that glorious brown butter sage sauce. Serve immediately, topped with toasted hazelnuts and a generous sprinkle of grated Parmesan cheese. Enjoy every single bite, y’all!
Tips for the Best Squash & Brown Butter Tortelli
Wanna take your tortelli game to the *next level*? Here are a few of my top tips for squash & brown butter tortelli perfection:
- Don’t overcook the squash! Mushy squash = mushy filling. You want it tender, but still with a little bit of texture, ya know?
- Use fresh sage, always! Dried sage just doesn’t have the same oomph. Fresh sage gives that brown butter sauce that amazing, aromatic flavor we’re after.
- Toast those hazelnuts! Raw hazelnuts are fine, but toasting ’em brings out their nutty flavor and adds a satisfying crunch. Just pop ’em in a dry pan over medium heat for a few minutes, until they’re fragrant and golden brown. Keep an eye on ’em, they burn easily!
Variations on This Squash & Brown Butter Tortelli Recipe
Okay, so you’ve nailed the basic recipe? Awesome! Now let’s get a little crazy and mix things up. Here are a couple of fun variations to try:
Adding a touch of sweetness
Want a little somethin’ extra? Drizzle a teaspoon of honey or maple syrup into the squash filling. It adds a subtle sweetness that pairs *beautifully* with the butternut squash. Trust me on this one!
Spice it up
Feeling a little feisty? Add a pinch of red pepper flakes to the brown butter sauce for a little kick. Or, drizzle with your favorite chili oil before serving. Ooh la la!
Storing and Reheating Your Squash & Brown Butter Tortelli
Got leftovers? Lucky you! Store your cooked tortelli in an airtight container in the fridge for up to 3 days. To reheat, gently pan-fry them with a little extra butter, or toss them in the microwave for a minute or two. Just don’t overcook ’em, or they’ll get mushy!
Frequently Asked Questions About Squash & Brown Butter Tortelli
Got questions? I got answers! Here are some of the most common questions I get about my squash & brown butter tortelli recipe:
Can I use pre-made pasta dough?
Absolutely! If you’re not feeling the wonton wrapper shortcut, feel free to use pre-made pasta dough. Just roll it out thin and cut into squares. You might need to adjust the cooking time a bit, so keep an eye on ’em!
Can I freeze the tortelli?
Yup! These little guys freeze beautifully. Just lay them out in a single layer on a baking sheet until frozen, then transfer them to a freezer bag. When you’re ready to cook ’em, just toss ’em straight into boiling water – no need to thaw!
What other vegetables can I use in the filling?
Oh, the possibilities! Roasted sweet potatoes, pumpkin, or even spinach would be delicious in this tortelli. Get creative and use whatever fall veggies you’re loving!
Enjoy Your Homemade Squash & Brown Butter Tortelli!
Alright, friends, dig in and enjoy! I hope you love this squash & brown butter tortelli as much as I do. Don’t forget to leave a comment below and let me know what you think, and be sure to rate the recipe! Share your creations on social media, too – I’d love to see ’em! You can also check out my about page to learn more about me.
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Squash & Brown Butter Tortelli: A Deliciously Simple Recipe
- Prep Time: 45 minutes
- Cook Time: 20 minutes
- Total Time: 65 minutes
- Yield: 6 servings 1x
- Category: Pasta
- Method: Boiling
- Cuisine: Italian
- Diet: Vegetarian
Description
Enjoy homemade squash and brown butter tortelli. This pasta dish features a creamy squash filling and a rich sage brown butter sauce.
Ingredients
- 1 pound butternut squash, peeled and cubed
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon nutmeg
- Salt and pepper to taste
- 1 package wonton wrappers
- 1/2 cup butter
- 1/4 cup fresh sage leaves
- 1/4 cup toasted hazelnuts, chopped
- Grated Parmesan cheese, for serving
Instructions
- Roast the squash until tender.
- Mash the squash and combine it with ricotta, Parmesan, nutmeg, salt, and pepper.
- Place a spoonful of the squash mixture in the center of a wonton wrapper.
- Brush the edges with water and fold the wrapper over to form a triangle or square. Press the edges to seal.
- Melt the butter in a saucepan over medium heat. Cook until the butter turns brown and smells nutty. Add the sage leaves and cook for another minute.
- Cook the tortelli in boiling water for 3-5 minutes, or until they float to the surface.
- Serve the tortelli with the brown butter sauce, toasted hazelnuts, and grated Parmesan cheese.
Notes
- You can use pre-made pasta dough instead of wonton wrappers.
- For a richer flavor, add a splash of heavy cream to the brown butter sauce.
- Store leftover tortelli in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 8g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 1g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 60mg