Creamy Tortellini with Butternut Squash & Sausage

By Maria Lichty

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Quick Summary

Creamy tortellini with butternut squash and Italian sausage is a comforting dish that combines the rich, savory taste of sausage with the sweet notes of roasted butternut squash, all enveloped in a creamy, luscious sauce. The perfect fall meal!

Creamy Tortellini with Butternut Squash & Sausage in bowl with sage and wooden serving spoon.

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Creamy Tortellini with Butternut Squash and Sausage is a comforting and flavorful dish that is easy to make at home. The combination of tender tortellini, savory sausage, sweet butternut squash, and a rich, creamy sauce is pasta perfection. It basically feels like a warm hug on a plate.

It’s the perfect meal for fall or winter, offering a harmonious blend of flavors and textures. Garnish with fresh sage, crushed red pepper flakes, and freshly grated Parmesan cheese for the perfect finishing touch! Your family and friends will love this hearty pasta dish.

ingredients in bowls to make Creamy Tortellini with Butternut Squash & Sausage.

Ingredient Notes

  • Butternut Squash: Roasted butternut squash adds a lovely sweetness and depth of flavor to the dish. The squash is diced and roasted until tender, with caramelized edges that enhance its natural sugars. I also add a little pure maple syrup because it pairs beautifully with the squash and sausage.
  • Sausage: The sausage adds a bold, savory flavor. I use mild Italian sausage, but if you want a spicy kick you can use spicy sausage.
  • Tortellini: This cheese filled pasta provides a soft, pillowy texture that pairs perfectly with the creamy sauce. The tortellini can either be fresh or frozen, cook according to package instructions.
  • Creamy Sauce: The sauce is simple! It’s made with heavy cream, broth, shallot, garlic, and Parmesan cheese. It creates a velvety base that ties all the ingredients together.
roasted butternut squash on baking sheet with parchment paper.
  • Preheat the oven to 400 degrees F.
  • Place the cubed butternut squash on a large baking sheet and drizzle with olive oil. Season with salt and pepper, to taste. Roast for 25 to 30 minutes or until soft and tender, but not mushy. Remove from oven and drizzle with maple syrup and gently stir. Set aside.
Italian sausage cooking in skillet with wooden spoon.
  • Bring a large pot of water to a boil. Meanwhile, in a large Dutch oven or pot, cook the sausage over medium-high heat, stirring occasionally, until it’s browned. If there’s a lot of excess fat, drain most of it. Transfer the sausage to a plate that has been lined with a paper towel. Set aside.
  • Salt the boiling water generously and cook the tortellini according to package instructions. Drain and set aside.
cream sauce with parmesan cheese in skillet.
  • In the same Dutch oven or pot, heat the olive oil over medium heat. Add the shallot and cook until tender, about 3 minutes. Add garlic, sage, and crushed red pepper flakes and cook for 1 minute.
  • Pour in the chicken broth and bring to a boil. Reduce heat and simmer for 2 to 3 minutes. Stir in the heavy cream and stir until sauce thickens, about 3 to 5 minutes. Stir in the Parmesan cheese.
tortellini, sausage, and roasted butternut squash with cream sauce in pan with wooden spoons.
  • Add the sausage and tortellini to the sauce and stir until well coated. Gently stir in the roasted butternut squash. Season with salt and pepper, to taste.
  • Serve warm with extra parmesan cheese, sage, and crushed pepper flakes.
Creamy Tortellini with Butternut Squash & Sausage on plate with silverware.

Serving Suggestions

More Butternut Squash Pasta Recipes

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Creamy Tortellini with Butternut Squash & Sausage

Creamy tortellini with butternut squash and Italian sausage is a comforting dish that combines the rich, savory taste of sausage with the sweet notes of roasted butternut squash, all enveloped in a creamy, luscious sauce.
5 from 2 votes

Ingredients
  

For the squash:

For the tortellini:

Instructions
 

  • Preheat the oven to 400 degrees F.
  • Place the cubed butternut squash on a large baking sheet and drizzle with olive oil. Season with salt and pepper, to taste. Roast for 25 to 30 minutes or until soft and tender, but not mushy. Remove from oven and drizzle with maple syrup and gently stir. Set aside.
  • Bring a large pot of water to a boil. Meanwhile, in a large Dutch oven or pot, cook the sausage over medium-high heat, stirring occasionally, until it’s browned. If there’s a lot of excess fat, drain most of it. Transfer the sausage to a plate that has been lined with a paper towel. Set aside.
  • Salt the boiling water generously and cook the tortellini according to package instructions. Drain and set aside.
  • In the same Dutch oven or pot, heat the olive oil over medium heat. Add the shallot and cook until tender, about 3 minutes. Add garlic, sage, and crushed red pepper flakes and cook for 1 minute.
  • Pour in the chicken broth and bring to a boil. Reduce heat and simmer for 2 to 3 minutes. Stir in the heavy cream and stir until sauce thickens, about 3 to 5 minutes. Stir in the Parmesan cheese.
  • Add the sausage and tortellini to the sauce and stir until well coated. Gently stir in the roasted butternut squash. Season with salt and pepper, to taste.
  • Serve warm with extra parmesan cheese, sage, and crushed pepper flakes.

Nutrition

Calories: 765kcal, Carbohydrates: 52g, Protein: 30g, Fat: 48g, Saturated Fat: 24g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 19g, Cholesterol: 156mg, Sodium: 1252mg, Potassium: 617mg, Fiber: 5g, Sugar: 9g, Vitamin A: 10723IU, Vitamin C: 22mg, Calcium: 301mg, Iron: 4mg
Keywords butternut squash, sausage, tortellini

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Maria

I'm Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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5 from 2 votes

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    1. I think you could try making a roux in step 5 and adding broth and milk as liquids. That’s what I’m going to do – was thinking about an alternative for cream as well.

  1. 5 stars
    This is the definition of comfort food. The combination of flavors is SO GOOD! I have never been more excited for leftovers. This recipe will definitely be on repeat during the winter. Thanks Maria! Yet another winner recipe!