This easy butternut squash tortellini skillet is one of my favorite simple fall meals. Cozy, comforting, and loaded with brown butter and crispy sage, it’s flavorful, satisfying, and perfect for weeknights.
This is a true Monday meal — quick, comforting, and effortless.
When the week starts and I want the easiest dinner possible, I reach for recipes like this. The combination of brown butter, sage and parmesan pairs beautifully with sweet roasted squash and tender cheese tortellini.
This skillet comes together fast and is satisfying enough on its own, or you can serve it with a big green salad or a simple grilled protein.
For years I loved the ready-made butternut ravioli from the grocery store tossed with brown butter, sage and parmesan. It’s the ultimate comfort food — nutty, savory and slightly sweet from the squash. I recreated that idea with fresh cubed butternut and cheese tortellini, which makes the dish a bit heartier and more nourishing.
The core elements — brown butter, fragrant sage and plenty of parmesan — are a dream with roasted butternut. The brown butter adds a toasted nuttiness that complements the squash’s natural sweetness, while the sage brings an aromatic, savory note.
This skillet is similar to other harvest-style tortellini dishes, but it isn’t baked and has no melted cheese topping, so it feels a little lighter while still being comforting.
This is how I make it
Start by browning the butter in a large skillet over medium heat. Add fresh sage to the butter so the leaves crisp as the butter browns. Once small brown bits form on the bottom, remove the sage and transfer the brown butter to a bowl, leaving the flavorful fond in the pan.
Add a splash of olive oil, then the cubed butternut squash. Season generously with kosher salt, black pepper and a bit of garlic powder. Let the squash cook undisturbed for several minutes so the bottoms caramelize, then flip and continue until the squash is tender and golden.
While the squash cooks, boil the cheese tortellini in salted water — it only needs about four to five minutes. Drain and add the tortellini to the skillet with the squash. Return the brown butter and crisped sage to the pan, toss everything gently, and stir in a generous handful of finely grated parmesan.
The result is savory, slightly sweet, nutty and cheesy — everything you want in a fall pasta skillet. Serve with extra parmesan on top if desired.
Easy Butternut Squash Tortellini Skillet
Easy Butternut Squash Tortellini Skillet
Yield:
2
10 mins
25 mins
35 mins
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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 cheese, plus more for serving
Instructions
- Heat the butter in a large skillet over medium heat. Cook until it begins to brown and small brown bits form on the bottom. Add the sage leaves and let them crisp briefly, then remove the sage and transfer the brown butter to a bowl.
- Return the skillet to the stove and add the olive oil. Add the cubed butternut squash and season with salt, pepper and garlic powder. Cook uncovered for 8–10 minutes without stirring so the squash develops a golden crust, then flip and cook another 5–10 minutes until tender.
- While the squash cooks, bring a pot of salted water to a boil and cook the cheese tortellini for about 4–5 minutes. Drain well.
- Add the drained tortellini to the skillet with the squash. Pour in the brown butter and add the crisped sage. Toss gently to combine and stir in the parmesan cheese.
- Serve immediately with extra parmesan, if desired.
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Golden, caramelized, brown buttery, and utterly delicious — a simple skillet that tastes like fall in every bite.