One of my favorite recipes for Friday night date night is Roasted Butternut Squash and Spinach Tortellini. I love the earthy, slightly sweet, but mostly buttery flavor it gets from the roasted butternut squash. It also tastes super creamy! My favorite part though is the texture added by the spinach, and then I don’t even need to tell you about how amazingly delicious the cheese tortellini is, adding that creamy cheesy flavor and chewiness from the pasta.
Creamy Squash & Spinach Tortellini
This recipe is a great make ahead option and it is super easy to prepare. So, naturally, whenever butternut squash is in season we eat a lot of it! I normally double the recipe so my husband can take some to work with him. Nothing like a home cooked meal when you’re working hard all night.
Start by roasting your butternut squash. Preheating your oven to 425° F. Cut your butternut squash in half and place them on a cookie sheet and bake for 45-50 minutes.
Don’t even try to handle the butternut squash until it has cooled a little. I have made this mistake too many times! After it has cooled off, scrape everything out from the skin and puree it. Either by putting it into a bowl and using a stick blender, or putting it into a blender processing it until it’s smooth.
Prepare the tortellini according to package instructions and set aside.
Transfer 1 cup of the puree into a dutch oven or another heavy bottomed pot. I used a medium small butternut squash, and it was just a bit over a cups worth of puree. Don’t worry about exact amounts! Add in the half and half, spices, S & P, and lemon juice.
Heat on medium until it starts to bubble.
Remove from heat and add spinach, stirring until it wilts.
Stir in the prepared tortellini, and serve.
This recipe is perfect for a fancy, romantic, dinner at home for just the two of you. Or make a batch to give to a family in need and it will warm their belly, lift their spirits, and keep them healthy.
Roasted Butternut Squash & Spinach Tortellini Recipe
Ingredients:
- 1 Butternut Squash
- 1 ¼ cups Half & Half
- Pinch of nutmeg
- Pinch of paprika
- 1 teaspoon lemon juice
- Freshly cracked salt and pepper to taste
- ¼ to ½ bag of fresh spinach
- 2 ½ cups of your favorite tortellini (I like the frozen cheese sort)
Directions:
To prepare the butternut squash preheat your oven to 425 degrees F. Cut the butternut squash in half, scoop out the seeds, and arrange the halves on a cookie sheet, and bake them for 45-50 minutes. Scrape everything out from the skin and puree it. Either by putting it into a bowl and using a stick blender, or putting it into a blender processing it until it’s smooth.
Prepare the tortellini according to package instructions and set aside.
Transfer 1 cup of the puree into a dutch oven or another heavy bottomed pot. Add the half&half, spices, and lemon juice to the puree and heat on medium until it starts to bubble. Remove from heat and add spinach (one handful at a time), stirring until it wilts.
Stir in the prepared tortellini, and serve.
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What’s your favorite dish for a date night in?
krystal says
That is an awesome way to get more spinach into your diet too. It looks really good!
Carlee C says
Thanks for making me want to go out and make this today. Your recipe looks amazing and I have 5 tortellini fans in my house.
Marcie W. says
So rich, hearty and an extra vegetable boost? Awesome! This is just the type of comfort food I crave!
Ladonna Maxwell Dennis says
This recipe looks delicious! I’ll admit, I’m not a fan of squash by itself; but, when added to a dish, it’s something I will eat, and, to top it off, it’s with spinach and tortellini!
Jennifer Soltys says
This sounds insanely delicious. I bet my husband would even eat it! YUM!!
Sapana V says
It looks yummy. can’t wait to try it.