This easy butternut squash tortellini skillet is a favorite simple fall dinner: cozy, comforting, and built around brown butter and crispy sage. It’s flavorful, satisfying, and comes together quickly.
This is the perfect weeknight meal.
On busy evenings I want something fast, warm, and uncomplicated—especially when squash is in season. This skillet delivers all of that: tender roasted-style squash, cheese tortellini, browned butter, crisp sage, and plenty of parmesan.
Enjoy it on its own or pair it with a big green salad. It also works as a hearty side alongside grilled chicken, pork, or your favorite protein.
For years I’ve loved pre-made butternut ravioli, served simply with brown butter, sage, and parmesan. The combination of nutty butter, aromatic sage, and salty parmesan is fall comfort food at its best. I recreated that flavor profile using fresh cubed butternut and store-bought cheese tortellini, which makes the dish more substantial and a little more nourishing than frozen ravioli.
The result is similar to a harvest tortellini skillet but faster and stovetop-only—no baking or melting topping required—so it feels a touch lighter while still being indulgent.
This is how I make it
Start by browning the butter in a large skillet. Add fresh sage leaves while the butter is bubbling so the leaves crisp and infuse the butter. When the butter develops brown bits and a toasty aroma, remove the sage and transfer the brown butter to a bowl. Leaving the skillet with those browned bits gives extra flavor to the squash when it cooks.
Add a splash of olive oil, then the cubed butternut squash. Season generously with kosher salt, freshly ground black pepper, and a little garlic powder. Let the squash cook undisturbed for a few minutes so it develops a golden crust on the bottom, then turn the pieces and continue until the squash is tender and caramelized.
While the squash cooks, boil the cheese tortellini in salted water—fresh or refrigerated tortellini only takes about 4–5 minutes. Drain and add the cooked tortellini to the skillet with the squash.
Return the reserved brown butter and crisp sage to the pan and toss everything gently to coat. Stir in a generous handful of finely grated parmesan and adjust seasoning to taste. Serve with extra parmesan on top if you like—the finished dish is savory, slightly sweet from the squash, nutty from the brown butter, and deeply satisfying.
Easy Butternut Squash Tortellini Skillet
Easy Butternut Squash Tortellini Skillet
2
10 mins
25 mins
35 mins
Ingredients
- 6 tablespoons butter
- 1 handful fresh sage leaves
- 1 teaspoon olive oil
- 3 cups cubed butternut squash
- Kosher salt and black pepper
- 1/2 teaspoon garlic powder
- 20 ounces cheese tortellini
- 1/4 cup finely grated parmesan, plus more for serving
Instructions
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Heat the butter in a large skillet over medium heat. Let it bubble, stirring occasionally, until brown bits form on the bottom. Add the sage leaves so they crisp. When the butter is fragrant and browned, turn off the heat and stir about 30 seconds more.
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Remove the sage and let it drain on a paper towel. Pour the brown butter into a bowl and set aside. Return the skillet to the stove.
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Add the olive oil and keep the skillet over medium heat. Add the butternut squash and season with salt, pepper, and garlic powder. Cook uncovered for 8–10 minutes until the underside is golden, then flip and continue cooking until the squash is tender, another 5–10 minutes.
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While the squash cooks, bring a pot of salted water to a boil and cook the tortellini for 4–5 minutes until tender. Drain well.
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Add the cooked tortellini to the skillet with the squash. Pour in the reserved brown butter and add the crisp sage. Toss gently to combine, then stir in the parmesan until everything is coated.
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Serve hot with extra parmesan on top if desired.
Did you make this recipe?
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Golden, caramelized, and full of brown-butter flavor.