This butternut squash tortellini with sausage and kale is the ultimate fall dinner comfort food. Made with diced butternut squash, fresh kale, ground sausage and tortellini!
One of my favorite things about the weather turning cooler is more warm cozy dinners. I love that food is seasonal. I also love and think it is so interesting the way our bodies crave different foods with different seasons. In the summer I want cold, crispy, and light foods that are quick to bring together. Although, while in the fall, I crave warm and heavier foods. Something about the cooler weather also makes me appreciate a slow-going dinner that simmers on low all day. The consistency about the seasons that I crave and know my body appreciates is freshness.
This butternut squash tortellini with sausage and kale is nothing short of all the necessities when it comes to a fall dinner. It is comforting, cozy, yet still a well-balanced meal made with fresh ingredients. It is safe to say that this delicious fall dinner will become part of your meal rotation.
Why You Will Love This Fall Dinner
- This butternut squash pasta with sausage and kale is a delicious but simple dinner recipe. Sometimes when I see a recipe that has a long name or something like that it can intimidate me a bit. Although, this recipe needs no intimidation, it truly is simple.
- Thanksgiving will be here before we know it and this dish would be a lovely addition to a holiday dinner. Something about it just seems elegant and classy while still being doable and stress free to bring together.
- Like I said above, this fall dinner is cozy. It is one of those dinners you just want to put in a bowl and snuggle up on the couch with. It has delicious tortellini pasta in it which makes it extra tasty and fall like.
Health Benefits of Butternut Squash Tortellini with Sausage and Kale
Butternut squash has so many health benefits that will make you want to add it to more meals. This fruit is rich in vitamins and minerals, a great source of fiber, boosts your immunity, good for eye and heart health, and helps regulate blood sugar. Believe it or not the list goes on!
Kale has a lot of the same health benefits as butternut squash but some extra ones that kale has is that it supports bone health and is great for digestion.
The ground sausage is a great protein source that is full of healthy fats and is high in iron. Sausage also is full of vitamins and minerals that help with energy production and the function of the immune system.
Now, you may think tortellini doesn’t have many health benefits because it is a pasta. But you may be surprised. It is rich in calcium which means it helps with strong bones and teeth. It is also full of vitamin A which is essential for skin and eye health. Tortellini is also a carbohydrate which means it is good for energy.
More Recipes Using Butternut Squash
This recipe only requires half of a butternut squash. Here are a few recipes to try to use up that other half.
* When butternut squash is baked until soft and then mashed up, it can replace canned pumpkin.
Ingredients
Ground Sausage
Butternut Squash
Kale
Tortellini
Salt & Pepper
Dried Oregano
Garlic
Heavy Cream
Chicken Broth
Olive Oil
Red Pepper Flakes
Grated Parmesan
Tools You Will Need
Baking Sheet
Cutting Board
Sharp Knife
Large Skillet
Large Pot
How to Make Roasted Butternut Squash Tortellini with Sausage and Kale
*Before starting anything, preheat the oven to 400 degrees (F)
Step 1 – To start, slice the ends off the butternut squash. Then, slice the butternut squash in half longways and take the seeds out. Do your best to carefully remove the skin off the squash using a knife or potato peeler. Once the skin is removed, dice the squash into small 1-inch cubes. Place onto a baking sheet and drizzle on olive oil and add salt, and pepper. Using clean hands, toss the cubed squash to coat evenly with the olive oil and salt and pepper. Bake for about 15 minutes or until a knife can easily go in the squash.
Step 2 – While the butternut squash is roasting, bring a large pot of water to a boil and cook the tortellini according to the instructions on the back of the package. Reserve 1 cup of pasta water before rinsing and draining.
Step 3 – Now, heat a large skillet on medium heat. Add in the sausage of choice, whether that is chicken sausage or a spicy sausage. Using a wooden spatula, break the sausage up into small pieces as it cooks. Once cooked, remove from the skillet and drain excess fat.
Step 4 – In the same, but now empty, skillet used to cook the sausage, add in the minced garlic. Once garlic is fragrant, add in the heavy cream and chicken broth. Add in the dried oregano, red pepper flakes, and grated parmesan. Stir the sauce until it comes to a simmer and thickens the back of a spoon.
Step 5 – Add the kale into the sauce first so it can wilt down a bit. Then, add in the roasted butternut squash and ground sausage. Stirring until all is evenly coated with the sauce. If you want the sauce runnier, gradually add in the reserved pasta water while stirring until you get the desired consistency.
The sauce is more of a “coating” for all the ingredients to flow together a little nicer. Don’t have the expectation that it is going to seem like mac & cheese.
Step 6 – Finish off with more parmesan if desired and serve immediately.
The Best Roasted Butternut Squash Tortellini with Sausage and Kale
This roasted butternut squash with tortellini and sausage is the perfect cozy fall meal. Made with seasonal butternut squash that adds a slight sweetness to do the dish, this meal will be one that you will want to make over and over.
Ingredients
- 1/2 butternut squash, peeled and diced into small cubes
- 1 - 8.8-ounce package cheese tortellini
- 1 lb. ground sausage
- 2 cups chopped kale
- 1 cup heavy cream
- 3/4 cup chicken broth
- 1/4 cup grated parmesan
- 2 cloves garlic
- 1 1/2 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes
- salt & pepper to taste
- 1 tablespoon olive oil
Instructions
1. Start by preheating your oven to 400 degrees (F).
2. Slice the ends off the butternut squash. Then, slice the butternut squash in half longways and take the seeds out. Do your best to carefully remove the skin off the squash using a knife or potato peeler. Once the skin is removed, dice the squash into small 1-inch cubes. Place onto a baking sheet and drizzle on olive oil and add salt and pepper. Using clean hands, toss the cubed squash to coat evenly with the olive oil and salt and pepper. Bake for about 15 minutes or until a knife can easily go in the squash. 1/2 butternut squash, salt/pepper, 1 tablespoon olive oil
3. While the butternut squash is roasting, bring a large pot of water to a boil and cook the tortellini according to the instructions on the back of the package. Reserve 1 cup of pasta water before rinsing and draining. 1 8.8 package of cheese tortellini, 1 cup pasta water (reserved)
4. Now, heat a large skillet on medium heat. Add in the sausage of choice, whether that is chicken sausage, spicy sausage or original ground pork. Using a wooden spatula, break the sausage up into small pieces as it cooks. Once cooked, remove from the skillet and drain excess fat. 1 lb. ground sausage
5. In the same, but now empty, skillet used to cook the sausage, add in the minced garlic. Once garlic is fragrant, add in the heavy cream and chicken broth. Add in the dried oregano, red pepper flakes, and grated parmesan. Stir the sauce until it comes to a simmer and thickens the back of a spoon. 1 cup heavy cream, 3/4 cup chicken broth, 1/2 cup grated parmesan, 2 cloves garlic (minced), 1 1/2 tsp, dried oregano, 1/2 tsp red pepper flakes
6. Add the kale into the sauce first so it can wilt down a bit. Then, add in the roasted butternut squash and ground sausage. Stirring until all is evenly coated with the sauce. If you want the sauce runnier, gradually add in the reserved pasta water while stirring until you get the desired consistency. 2 cups chopped kale, reserved pasta water
7. Serve immediately with extra parmesan sprinkled on top.
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