Oh The Pastabilities – Tortellini With Butternut Squash & Sausage


Visiting Bologna, Italy several times has left me with many beautiful memories of the meats, cheeses, pastas, wines, the city of Bologna, and the countryside surrounding the city. It’s where I had my first experience of making tortellini and tortelloni by experts in the field. A previous blog chronicled this visit. If you want to make your own tortellini, and read about our experience, here is my blog with the recipes and photos. Bologna.

This recipe was created because I had some tortellini I made previously that were in the freezer and I wanted to use them as well as a butternut squash asking to be cooked. The flavors of this recipe were just divine together and made a hearty one-dish meal.

Cut the butternut squash into smallish bite-size pieces.

Sauté in olive oil, seasonings, and rosemary.

Cook sausage and garlic to crispish.

Cook tortellini traditional way, leaving a little al dente. They will cook further once paired with sausage and squash.Stir all ingredients together.

Serve with parmesan cheese. Oh so yummy!

Serves 6

Tortellini With Butternut Squash, Pine Nuts & Sausage

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  • 3-4 cups tortellini (homemade or store brand)*
  • 1/2 to 3/4 pound Italian sausage broken into small pieces (remove from casing)**
  • 2 cups butternut squash, diced smallish
  • 4 cloves of garlic, minced
  • 1/4 cup pine nuts, lightly toasted
  • 2 springs rosemary
  • 1/4 cup olive oil
  • Salt and pepper to taste
  • Parmesan, shredded for serving


  1. Heat on medium high a few tablespoons of olive oil in a large skillet and add butternut squash, one rosemary sprig, and garlic. Sauté for 4-5 minutes or until butternut has softened a bit. Remove from pan.
  2. Add more olive oil to the skillet and place sausage and the other rosemary sprig into the pan and sauté until sausage is crispy and fragrant.
  3. Combine squash mixture with sausage mixture in the pan and season with salt and pepper.
  4. Cook the tortellini in boiling water until al dente. I usually add chicken broth to the cooking water. Drain and reserve about 1 cup of the pasta cooking water.
  5. Add the tortellini to the skillet with the vegetables and sausage.
  6. Spoon in the cooking water a few tablespoons at a time until desired doneness.
  7. Sprinkle shredded parmesan on top of dish before serving.


*I had homemade mortedella tortellini and cheese tortellini, and cooked them both for this recipe. **I used a hot Italian sausage and it had a nice bite to it. Use your favorite sausage, even turkey or chicken sausage is nice.


Calories: 423 cal
Carbohydrates: 31 g
Fat: 28 g
Sodium: 376 g
Cholesterol: 36 g
Protein: 12 g
Fiber: 2 g

2 thoughts on “Oh The Pastabilities – Tortellini With Butternut Squash & Sausage”

  1. Pingback: Roasted Butternut Squash With Ricotta Gnocchi | Christina's Food And Travel

  2. Pingback: 24 Healthy Butternut Squash Recipes for a Cozy Fall Season

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