Butternut Squash Tortellini Recipe

Jeff and I are on a filled-pasta kick. We made these once last month and I accidentally deleted the pictures that I took (oops! trying to save storage on my phone!). Thus, we made them again this weekend. And they were so good (again)! The trick is to roast the butternut squash before and to use leftovers in this recipe. The filling is creamy and savory and the pasta is tender. We dressed these simply, with olive oil, and served them with a side of spinach. We hope you enjoy them as much as we do!

–Leah and Jeff

So. Good.

Ingredients, for the filling:

  • 1 cup butternut squash, roasted and cooled
  • 1 Tablespoon sour cream
  • Scant 1/4 cup shredded parmesan cheese
  • 1 clove of garlic, minced
  • Salt and fresh pepper

For assembly:

  • 24 wonton wrappers
  • Water

To top:

  • Olive oil
  • Salt and fresh pepper
Jeff and a tortellini!
Ready to be cooked!


  1. Add squash, sour cream, cheese, salt, and pepper to a large bowl. Blend with a potato masher or an immersion blender.
  2. Line 2 sheet pans with parchment or silpat.
  3. Take each wonton wrapper and wet the edges of one side. Fill with ~1/2 teaspoon of filling. To fold: bring  opposite corners together together, making a triangle. Then, bring opposite corner together to create tortellini shape (see above). Place on parchment sheet. Repeat with additional wrappers.
  4. Bring a large pot of salted water to a boil. Reduce to a simmer and add tortellinis. Cook until tender, about 4-5 minutes. Strain and gently drizzle olive oil, salt, and pepper to taste. Serve immediately. Enjoy!
Ready to be eaten!

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