Butternut Squash Tortellini Skillet.

This easy butternut squash tortellini skillet is one of my go-to simple dishes for the fall season. It’s cozy and comforting, filled with brown butter and sage. It tastes amazing and is so super satisfying!

This is such a Monday meal!

It never fails that on Mondays I require the easiest, simplest dinner that is cozy and comforting. Especially in the fall season. 

This butternut squash tortellini skillet is simple, so super flavorful and filling enough for a weeknight meal.

Enjoy it alone or serve it with a big greens salad. It’s also a great side dish with some grilled chicken or your protein of choice. 

Over the years, one of my staple pre-made meals has been the butternut ravioli from Trader Joe’s. I serve it with brown butter, sage and parmesan. It’s total comfort food and just tastes amazing. Like the best parts of fall. The savory sweetness gets me every time. 

Then, I started making something similar with actual squash and cheese tortellini. It’s what you see here, complete with the brown butter, sage and parm. 

Because is there anything better than brown butter, sage and parm when it comes to butternut squash?!

I think not. The nuttiness of the brown butter, the fragrant sage, the savory parmesan. It’s SO good.

This version of my favorite comfort food is a bit more satisfying and nourishing than the Trader Joe’s ravioli. Thanks to cooking the squash in the skillet and adding the cheese tortellini. It’s similar to my harvest tortellini, but it isn’t baked and doesn’t have a melty cheese topping. Dare I say, it’s almost… lighter. 

This is how I make it!

First, I brown the butter. I add the sage in there too so it gets crispy! I like to do this first and transfer the butter to a bowl – this way there are some brown bits left in the skillet to make the squash. I set the sage aside too to crisp up. 

I add a drop of olive oil and then the cubed butternut squash with lots of salt, pepper and garlic powder. I cook this for a few minutes undisturbed so it gets a nice golden crust on the bottom, then I flip and repeat until the squash is tender. (more…)

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