Cheese Tortellini & Butternut Squash With Brown Butter-Sage

The scent of browned butter and sage – it instantly transports me back to crisp autumn evenings in Tuscany. I remember wandering through a local market, the air filled with the aroma of freshly harvested squash and herbs. An nonna beckoned me over to her stall, offering a taste of her own version of this dish. The earthy sweetness of the squash, the rich nuttiness of the browned butter, and the delicate dance of sage – it was pure culinary poetry, a memory I cherish and strive to recreate in my own kitchen.

Recipe Overview

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Servings: 2
• Yield: 2 cups
• Dietary Type: Vegetarian

Ingredients

• 1 ½ cups butternut squash, peeled, cubed
• ½ lb refrigerated cheese tortellini (about 2 cups)
• 1 tablespoon olive oil
• 2 slices prosciutto, cut in thin ribbons (1 oz.)
• 5 tablespoons unsalted butter, cubed
• 1 large fresh sage sprig (about 10 leaves)
• 2 tablespoons dry white wine
• 1 teaspoon sugar
• ½ lemon, juice of
• Chopped fresh parsley
• Freshly ground black pepper

Equipment Needed

• Saucepan
• Skillet
• Paper towel-lined plate

Instructions

1. Begin by cooking the butternut squash. In a saucepan of boiling salted water, add the cubed squash and cook for 3 minutes. This jumpstarts the cooking process, ensuring the squash is tender along with the tortellini.

2. Add the cheese tortellini to the boiling water with the squash. Cook according to the package directions, until the tortellini is tender and the squash is easily pierced with a fork. Once cooked, carefully drain the squash and tortellini. Reserve about a 1/4 cup of pasta water in case the sauce is too thick.

3. While the squash and tortellini are cooking, prepare the prosciutto. Heat the olive oil in a skillet over medium-high heat. Add the prosciutto ribbons to the skillet and cook until they are crisp. This will only take a minute or two, so watch carefully to prevent burning.

4. Remove the crisp prosciutto from the skillet and place it on a paper towel-lined plate to drain. Set aside.

5. Return the skillet to the burner, leaving the drippings in the pan. Reduce the heat to medium.

6. Now, create the heart of the dish: the brown butter-sage sauce. Add the cubed unsalted butter to the skillet. Allow the butter to melt completely.

7. Add the fresh sage sprig to the melted butter. Cook the butter until it turns a beautiful golden-brown color and has a nutty aroma, about 4 minutes. Be careful not to burn the butter; adjust the heat as needed. Remove the sage sprig and discard. The sage has now infused the butter with its wonderful flavor.

8. Stir in the dry white wine and sugar into the browned butter. Cook for 30 seconds, allowing the alcohol to evaporate slightly and the sugar to dissolve.

9. Add the reserved cooked butternut squash, tortellini, and crispy prosciutto back into the pan. Toss gently to coat everything in the flavorful brown butter-sage sauce and heat through. If the sauce is too thick, add a tablespoon of reserved pasta water at a time until you reach your desired consistency.

10. Off the heat, finish the dish with a squeeze of lemon juice, a sprinkle of chopped fresh parsley, and a generous grind of freshly ground black pepper. The lemon juice brightens the flavors, the parsley adds freshness, and the pepper provides a subtle kick.

Expert Tips & Tricks

• Browning Butter Perfection: Watch the butter closely while browning, as it can go from perfectly golden to burnt very quickly. The moment you smell that nutty aroma and see the color deepen, it’s ready. Swirling the pan helps to ensure even browning.
• Prosciutto Crispness: For extra crispy prosciutto, you can also bake it in a low oven (300°F) for about 10-15 minutes.
• Sage Infusion: Don’t have a fresh sage sprig? You can use 1/2 teaspoon of dried sage, but the flavor will be more intense, so use it sparingly. Add it along with the white wine and sugar.
• Make-Ahead Prep: The butternut squash can be roasted a day ahead of time. Toss the cubed squash with olive oil, salt, and pepper, then roast at 400°F for about 20 minutes, or until tender. Store in the refrigerator until ready to use.

Serving & Storage Suggestions

Serve immediately in warmed bowls. Garnish with extra chopped parsley and a drizzle of olive oil, if desired. This dish is best enjoyed fresh, as the tortellini can become soft if stored for too long.

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm in a skillet over medium-low heat, adding a splash of water or broth if needed to prevent sticking. Microwaving is not recommended as it can make the tortellini rubbery. Freezing is not recommended.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	450 kcal	23%
Total Fat	25g	38%
Saturated Fat	15g	75%
Cholesterol	75mg	25%
Sodium	400mg	17%
Total Carbohydrate	40g	13%
Dietary Fiber	5g	20%
Sugars	10g	N/A
Protein	15g	30%

Variations & Substitutions

• Vegan Version: Use vegan cheese tortellini and substitute the butter with a high-quality olive oil or a vegan butter alternative. Omit the prosciutto.
• Gluten-Free: Look for gluten-free cheese tortellini.
• Seasonal Adaptations: In the spring, try using asparagus or peas instead of butternut squash. In the summer, grilled zucchini or corn would be delicious.
• Protein Boost: Add grilled chicken or shrimp for a more substantial meal.
• Nutty Twist: Sprinkle toasted pine nuts or chopped walnuts over the finished dish for added texture and flavor.

FAQs (Frequently Asked Questions)

Q: Can I use pre-cut butternut squash?
A: Yes, using pre-cut butternut squash will save you time on prep. Just be sure to check the expiration date and ensure the squash is fresh.

Q: Can I use dried sage instead of fresh?
A: Yes, but use it sparingly. About ½ teaspoon of dried sage is a good starting point. Add it along with the white wine and sugar.

Q: What kind of white wine should I use?
A: A dry white wine like Pinot Grigio or Sauvignon Blanc works well. Avoid sweet wines. You can also substitute chicken broth if you prefer not to use wine.

Q: Can I make this dish ahead of time?
A: While the sauce can be made ahead, it’s best to cook the tortellini and squash right before serving to prevent them from becoming mushy.

Q: Can I use a different type of cheese tortellini?
A: Absolutely! Feel free to use your favorite type of cheese tortellini, such as ricotta and spinach or a four-cheese blend.

Final Thoughts

This Cheese Tortellini & Butternut Squash with Brown Butter-Sage is a celebration of autumnal flavors, a symphony of sweet, savory, and nutty notes that dance on your palate. It’s a dish that’s both comforting and elegant, perfect for a cozy weeknight dinner or a special occasion. I encourage you to try this recipe and experience the magic of brown butter and sage for yourself. Don’t hesitate to experiment with variations and substitutions to make it your own. And please, share your creations and feedback – I’d love to hear about your culinary adventures! Perhaps pair it with a crisp Pinot Grigio and a simple green salad for a complete and delightful meal. Buon appetito!