(Disclosure: This post may contain affiliate links. If you choose to purchase anything through them, there is no extra cost to you. I simply make a small commission from the sale which allows me to keep this site up and running. Thank you for supporting To Eat, Drink & Be Married!).
Let’s talk butternut squash…
Everyone is always desperate for Fall to arrive to start sipping their pumpkin spice lattes, while I’m over here dreaming about butternut squash season. It is one of my favorite ingredients to work with in the fall. I feel it goes great with so many things…even pasta. That’s why you have here a grab-your-coziest-sweater-worthy Butternut Squash Tortellini.
The first time I had butternut squash was actually in it’s traditional soup form at Panera Bread. Every Fall semester, my sister and I would take our lunch break over to Panera Bread (it was literally less than 5 minutes away from campus). We would usually get a You Pick 2 with two soups and each have one (hack to make it cheaper! haha). We loved sitting outside and pretending to live in a true Fall environment (Miami doesn’t really allow for that!).
When I discovered butternut squash soup was on the menu, I decided to give it a chance. What if this was my new favorite soup? My ever faithful self to brocolli and cheese was a little scared, but ended up being so glad I took a shot and loved it! I was obsessed. I began making my own butternut squash soup at home (recipe to come!) and incorporating butternut squash in so many other recipes!
Butternut Squash Tortellini…my latest favorite!
One of my favorites is this Butternut Squash Tortellini. My favorite part about it is how the butternut squash gives an otherwise salty dish, a nice sweet twist. I also love the texture of the squash chunks with the pasta. So, so good! And on repeat all season.
I got my tortellini at Aldi’s last season and I’m looking forward to giving it a try again. I also want to try the kinds Publix and The Fresh Market have. There are so many kinds you can try but my favorites are Four Cheese or Spinach Ricotta.
A tip to prep for your Butternut Squash Tortellini nights…
Let’s be honest, chopping up butternut squash is a pain. I hate having to peel it and chop it up. It’s so hard! But when you get a craving for butternut squash tortellini, nothing, not even chopping the squash, can get in the way! What I usually do to make it easier (at least at the cook time), is peel and chop my butternut squash right when I get home from the grocery store.
I usually spend a bit of time doing food prep for this veggie and either bag it in a freezer bag in the fridge if I’m going to use it soon, or in the freezer if I’m doing prep for the month!
Alright let’s jump into the recipe! As always, if you make this, be sure to tag me on Instagram if you make this. I’d looooove to see yours!
Taste Fall with this delicious pasta dish. A little bit salty and a little bit sweet, this is the perfect balance that your family will love!
- 1 small butternut squash, peeled and diced
- 1 lb chicken breast, cubed
- 4 cloves of garlic, finely diced
- 1 medium yellow onion, diced
- 2 tablespoons olive oil
- 1lb tortellini pasta, cooked
- 1 tbsp. balsamic vinegar
- 1/2 cup Parmesan cheese, shredded
- salt and pepper to taste
- In a large skillet over medium high heat, pour oil. Add chicken, butternut squash, onion and garlic until butternut squash is tender and chicken is cooked through.
- Reduce heat to medium low and add tortellini, vinegar, salt and pepper. Stir in Parmesan cheese until barely melted (cover to make it melt faster). Remove from heat and serve!