Tortellini with Butternut Squash Sauce  Back to Recipes

Serves 2

  • 1 Butternut Squash, small
  • 1 cup 2% Milk
  • ½ cup Heavy Cream
  • ½ cup Parmesan, grated
  • 1 teaspoon Salt
  • 1 teaspoon Black Pepper, freshly ground
  • ¼ teaspoon Cumin
  • 1 Clove Garlic, minced finely
  • Fresh sage, for garnish
  • Tortellini Pasta (pick your favorite pre-made variety)


Wash butternut squash, peel and chop into large cubes.

Bring squash to a boil in a large pot with water. Cover pot and cook until squash is tender when pierced with a fork. Drain the squash and put cooked squash cubes in food processor. Add milk and cream to squash and pulse the food processor until just smooth. Remove sauce mixture from food processor and put back into saucepan over medium heat.

Meanwhile, begin cooking the tortellini pasta according to package instructions.

Add the Parmesan, cumin, garlic, salt and black pepper to sauce and stir. When tortellini is al dente, drain and set aside. For an elegant presentation, pour sauce in warmed bowls and spoon the tortellini over it. Garnish with minced fresh sage and serve with Ecco Domani Pinot Grigio.

*Ditch traditional red sauce for an Italian date night twist with our Tortellini and Butternut Squash Sauce recipe.

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