This Butternut Squash Tortellini with Pesto is the perfect flavourful and satisfying fall pasta recipe. Maple-roasted butternut squash is tossed with cheese tortellini and homemade pesto for a delicious and colourful dish. Pair it with chicken or fish and a simple green salad for the perfect meal!
Autumn’s arrival calls for a new satisfying and flavourful pasta dish. What better way to welcome the season than with this colourful butternut squash tortellini with pesto? Sweet, rich roasted butternut squash tossed with creamy and salty cheese tortellini and my tangy homemade pesto is my favourite way to embrace the change of season.
I love to cook with squash at this time of the year, so if you love winter squash as much as I do, try this Delicata Squash and Hot Honey Butter Walnuts on Lemon Ricotta and these Roasted Brussels Sprouts and Butternut Squash next.
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Ingredients
Tortellini with butternut squash and pesto requires only a few ingredients. Here is a list of what you’ll need. Scroll down to the recipe card for exact quantities.
- Roasted Butternut Squash: Start with butternut squash roasted with olive oil, maple syrup, kosher salt, and pepper. You’ll learn you exactly how to roast it in the recipe card instructions.
- Pesto: While you can use store-bought pesto, I highly recommend making my homemade pesto with basil or parsley, pumpkin seeds, basil, parmesan cheese, lemon juice, extra-virgin olive oil, garlic, salt, and pepper. The flavour is out of this world thanks to plenty of lemon juice.
- Cheese Tortellini: Cheese tortellini is the base of this pasta dish! You can use cheese ravioli or any kind of pasta that you like in this recipe, however.
Instructions
- Step 1: Preheat the oven to 425 F and prepare the butternut squash. On a sheet pan, toss the butternut squash with olive oil, maple syrup, kosher salt, and pepper. Spread in an even layer and roast for 30 minutes, or until fork tender.
- Step 2: Prepare the pesto (this can be done a day in advance): In a food processor, process the pumpkin seeds into a fine meal. Add the remaining ingredients and blend until smooth. Transfer into a container until ready to use.
- Step 3: Cook the tortellini according to the package directions. Drain, return to the pot, and add 1 cup of the pesto and roasted butternut squash.
- Step 4: Stir/toss to combine and serve.
Ingredient Substitutions and Recipe Variations
Here are a few ideas for ingredient substitutions and recipe variations.
- Basil Pesto – if basil is not available or in season, use parsley in the pesto instead.
- Switch it up with Roasted Red Pepper Sauce – use my Roasted Red Pepper Sauce instead of the pesto.
- Delicata squash – may be used in place of the butternut squash. Roasting time is the same. Note that delicata squash does not need to be peeled.
- Add bacon – add 4-6 slices of cooked, chopped bacon for even more flavour.
- Make it spicy – Add a sprinkle of hot red pepper flakes to the butternut squash before roasting or add a chopped, seeded jalapeno pepper to the pesto.
Equipment
To make this butternut squash tortellini with pesto, you’ll need:
- Sheet pan for roasting the squash
- Chef’s knife for chopping
- Large pot for cooking the tortellini
- Strainer for straining the pasta
- Food processor for making the pesto
How To Store and Reheat
You can store this pasta dish in an airtight container in the refrigerator for 3-5 days, although it is best enjoyed fresh. To reheat, place in a baking dish, pour ¼ cup of water over top, and cover with foil. Reheat in an oven at 350 F for 20 minutes, or until warmed through.
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What to Serve with Autumn Tortellini Pasta
While this tortellini dish is satisfying on its own, I like to pair it with grilled chicken or salmon and a simple green salad with apple and dried cranberries for the perfect balanced autumn meal.
Recipe Tips and Tricks
- If the tortellini seems dry after tossing with the pesto and squash, add warm water, ⅓ cup at a time, until desired consistency is reached.
- If you don’t have butternut squash or delicata squash on hand, but you would still like to try this recipe, use other vegetables, such as broccoli, zucchini, and bell peppers, in its place.
- While I prefer to make pesto with basil, parsley is a great seasonal pick that makes a delicious pesto in its own right.
- I like to make a double batch of the pesto so that I have some on hand to enjoy throughout the week. It’s delicious in Mediterranean-inspired bowls, mixed into homemade hummus, or over pasta.
Related Recipes
Looking for more pasta recipes? Try one of these next:
More Squash Recipes
Here are a few of my favourite squash recipes:
Did you make this recipe? Let me know how much you loved it with a star rating and a comment below.
Take a picture of your finished recipe and tag me on Instagram (@upbeet.kitchen), follow me on Pinterest, or connect with me on Facebook. I love seeing all your creations!
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Butternut Squash Tortellini with Pesto
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This Butternut Squash Tortellini with Pesto is the perfect flavourful and satisfying fall pasta recipe. Maple-roasted butternut squash is tossed with cheese tortellini and homemade pesto for a delicious and colourful dish. Pair it with chicken or fish and a simple green salad for the perfect meal!
Ingredients
Roasted Butternut Squash
- 4 cups butternut squash (peeled and diced into 1-inch cubes)
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon maple syrup
- ½ teaspoon kosher salt
- Freshly ground black pepper, to taste
Basil Pesto
- ½ cup shelled pumpkin seeds (pepitas)
- ¼ cup extra-virgin olive oil
- ¼ cup finely shredded Parmesan cheese
- ¼ cup freshly squeezed lemon juice
- 1 large garlic clove
- 2 cups fresh basil (packed)
- ½ teaspoon sea salt
- Freshly ground black pepper, to taste
For the pasta
- 1 pound cheese tortellini
Instructions
- Preheat the oven to 425 F and prepare the butternut squash. On a sheet pan, toss the butternut squash with olive oil, maple syrup, kosher salt, and pepper. Spread in an even layer and roast for 30 minutes, or until fork tender.
- Prepare the pesto (this can be done a day in advance): In a food processor, process the pumpkin seeds into a fine meal. Add the remaining ingredients and blend until smooth. Transfer into a container until ready to use.
- Cook the tortellini according to the package directions. Drain, return to the pot, and add 1 cup of the pesto and roasted butternut squash.
- Stir/toss to combine and serve.
Notes
To store and reheat: Tortellini with butternut squash and pesto can be stored in an airtight container in the refrigerator for 3-5 days. To reheat, place in a baking dish and add ¼ cup of water to prevent drying out. Cover with foil and warm in the oven at 350 F for 20 minutes. Any leftover pesto can be kept in an airtight container in the refrigerator for a week.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Cuisine: Italian
Nutrition
- Serving Size: ⅙th of recipe
- Calories: 497
- Sugar: 5.5 g
- Sodium: 669.9 mg
- Fat: 23.6 g
- Saturated Fat: 6 g
- Carbohydrates: 58.8 g
- Fiber: 4.8 g
- Protein: 17.5 g
Elliot says
What a wonderful combination of flavours! The whole family really enjoyed this recipe. Thanks, Allison.