Creamy Brown Butter Tortellini with Butternut Squash and Spinach
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.
Equipment
Ingredients
- 6 tablespoons Salted Butter divided
- 3 cloves Garlic minced
- 2 cups Butternut squash diced into teeny tiny cubes
- 1 teaspoon Herbs de Provence or Italian seasoning
- 1 pinch Red pepper flakes
- ¼ cup Flour
- 3 cups Vegetable Broth
- 20 oz container Fresh Cheese Tortellini about 5 cups
- ½ 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
- In a heavy-bottomed pot, melt 4 tablespoons butter over medium heat. Cook, swirling occasionally, until foamy and golden brown with a nutty aroma.
- 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.
- Add remaining butter and flour, stirring constantly for 2–3 minutes until nutty.
- Slowly whisk in broth, bring to a gentle boil, and simmer 3–5 minutes until slightly thickened.
- Add tortellini, season with salt, and cook 3–4 minutes until pasta is al dente and squash is tender.
- Turn off heat. Stir in cream, spinach, and parmesan until silky and smooth.
- Adjust consistency with broth, milk, or cream if desired. Season to taste and serve hot with extra parmesan.
- Optional topping: Fry sage leaves in butter until crispy, then sprinkle over pasta before serving.
Did you make this recipe?Tag me on instagram @grilledcheesesocial so I can see it!