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
Units
Scale
Roasted Butternut Squash
- 4 cups butternut squash (peeled and diced into 1-inch cubes)
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon maple syrup
- 1/2 teaspoon kosher salt
- Freshly ground black pepper, to taste
Basil Pesto
- 1/2 cup shelled pumpkin seeds (pepitas)
- 1/4 cup extra-virgin olive oil
- 1/4 cup finely shredded Parmesan cheese
- 1/4 cup freshly squeezed lemon juice
- 1 large garlic clove
- 2 cups fresh basil (packed)
- 1/2 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 1/4 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: 1/6th 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