Creamy Fall Tortelloni with Italian Sausage and Butternut Squash
If you’re looking for a cozy pasta dinner to make this fall, this Creamy Fall Tortelloni with Italian Sausage and Butternut Squash needs to be on your menu!
Cheese-filled tortelloni are tossed in a creamy garlic Parmesan sauce with browned Italian sausage, tender butternut squash, and fresh spinach. A little sage and Italian seasoning give the sauce a delicious fall flavor that brings everything together.
This is one of those dinners that feels a little fancy but is surprisingly easy to make. It’s perfect for a busy weeknight when you want something hearty, comforting, and a little different from your usual pasta dinner.
Why You’ll Love This Recipe
- Easy weeknight dinner: Everything comes together in about 30 minutes.
- Full of fall flavors: Butternut squash, Italian sausage, sage, and Parmesan make the perfect combination.
- Creamy and delicious: The garlic Parmesan sauce coats every bite of tortelloni.
- A complete meal: You’ve got pasta, sausage, and vegetables all in one skillet.
- Family friendly: Cheese-filled pasta and creamy sauce are always a hit!
Ingredients You’ll Need
- Cheese tortelloni: I like using fresh cheese tortelloni for this recipe. Cook according to the package directions. You can also use ravioli or tortellini.
- Italian sausage: Mild or sweet Italian sausage works great. You can also use hot Italian sausage if you like a little spice.
- Butternut squash: Cut into small, bite-sized cubes so they cook quickly.
- Garlic: Fresh minced garlic adds flavor to the creamy sauce.
- Chicken broth: Helps build the sauce and adds savory flavor.
- Heavy cream: Makes the sauce rich and creamy.
- Parmesan cheese: Freshly grated Parmesan melts into the sauce.
- Fresh spinach: Adds color and a little freshness to the dish.
- Italian seasoning and sage: These herbs give the pasta a cozy fall flavor.
- Nutmeg: A little pinch is optional but adds warmth to the cream sauce.
- Olive oil and butter: For cooking the squash and building flavor.
How to Make Creamy Fall Tortelloni
- Cook the butternut squash. Heat olive oil in a large skillet over medium heat. Add the cubed butternut squash and season with salt and pepper. Cook for about 10–12 minutes, stirring occasionally, until fork tender and lightly browned. If the squash needs help softening, add a splash of water and cover the skillet for a few minutes. Remove the squash and set aside.
- Brown the sausage. Add the Italian sausage to the same skillet. Break it apart with a spoon and cook until browned and cooked through. Drain any excess grease, leaving a little in the skillet for flavor.
- Make the creamy sauce. Add the garlic, Italian seasoning, and sage directly to the sausage. Cook for about 30 seconds until fragrant. Pour in the chicken broth and heavy cream. Stir in the Parmesan cheese and nutmeg. Let the sauce gently simmer for 2–3 minutes until slightly thickened.
- Cook the tortelloni. While the sauce simmers, cook the tortelloni according to the package directions. Drain and add to the skillet.
- Add the vegetables. Stir in the cooked butternut squash and fresh spinach. Gently toss everything together until the spinach wilts and the tortelloni is coated in the creamy sauce.
- Serve. Top with additional Parmesan cheese, cracked black pepper, and fresh sage if desired.
Tips for the Best Tortelloni
- Cut the squash small: Aim for about ½-inch cubes so the squash cooks faster and is easy to eat with the pasta.
- Leave the sausage in the skillet: After browning, drain excess grease but leave the sausage in the pan when making the sauce. It adds so much flavor!
- Don’t boil the cream sauce: Keep it at a gentle simmer to prevent the sauce from separating.
- Use freshly grated Parmesan: It melts more smoothly into the sauce than pre-shredded cheese.
- Adjust the consistency: If the sauce gets too thick, add a splash of chicken broth or reserved pasta water.
Substitutions and Variations
- Sausage: Use mild, sweet, or hot Italian sausage. Chicken or turkey Italian sausage also works.
- Tortelloni: Cheese tortellini can be substituted if you can’t find tortelloni.
- Butternut squash: Sweet potatoes would also be delicious.
- Spinach: Kale can be used instead. Allow a little extra cooking time for it to soften.
- Heavy cream: Half-and-half can work, although the sauce will be a little thinner.
- Cheese: Try adding a little mozzarella or fontina for an extra cheesy sauce.
- Extra vegetables: Mushrooms would be a delicious addition!
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What to Serve with Fall Tortelloni
This pasta is hearty enough to serve on its own, but here are a few easy sides:
- Garlic bread or crusty French bread
- Simple green salad
- Roasted broccoli
- Green beans
- Garlic Parmesan asparagus
How to Store Leftovers
Store leftover tortelloni in an airtight container in the refrigerator for up to 3 days.
To reheat, warm individual portions in the microwave or heat gently in a skillet on the stovetop. Add a splash of chicken broth or milk to loosen the sauce as it reheats.
I don’t recommend freezing this finished pasta dish because cream-based sauces can change texture after thawing.
Frequently Asked Questions
Can I use frozen butternut squash?
Yes! Frozen butternut squash cubes are a great time-saver. Thaw and pat them dry first, then sauté until tender. They may be softer than fresh squash, so handle them gently.
Can I make this recipe ahead of time?
This recipe is best served fresh, but you can brown the sausage and cook the butternut squash ahead of time. Store them separately in the refrigerator, then prepare the sauce and pasta when you’re ready to eat.
Can I use regular tortellini instead of tortelloni?
Absolutely! Cheese tortellini works perfectly in this recipe. Just follow the package directions for cooking.
What kind of Italian sausage is best?
I recommend mild or sweet Italian sausage because it pairs nicely with the sweetness of the butternut squash and creamy Parmesan sauce. Hot Italian sausage is another great option if you enjoy a little heat.
How do I keep the Alfredo sauce from getting too thick?
Add a little reserved pasta water or chicken broth until the sauce reaches your desired consistency. The sauce will thicken as it cools, so it’s best to keep it slightly loose in the skillet.
Try These Fall Favorites Next
- Fall Roasted Vegetable Salad
- Creamy Turkey Orzo Soup
- Pumpkin Crab Bisque
- Apple Pie Pretzels
- Italian Wedding Soup
- Baked Sausage Feta Pasta
- Beef Stew with Pierogi
- Sausage and Wild Rice Casserole
Final Thoughts
This Creamy Fall Tortelloni with Italian Sausage and Butternut Squash is the perfect dinner when you’re craving something warm and comforting. Between the cheese-filled pasta, savory sausage, sweet butternut squash, and creamy Parmesan sauce, every bite is full of flavor.
It’s easy enough for a weeknight but special enough to serve when company comes over. Add some garlic bread, sprinkle on extra Parmesan, and dinner is ready!
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Creamy Fall Tortelloni with Italian Sausage & Butternut Squash
Equipment
Ingredients
- 8 ounces cheese tortelloni or tortellini fresh or frozen
- 1 pound mild or sweet Italian sausage
- 2 cups butternut squash peeled and cut into small cubes
- 2 tablespoons olive oil divided
- 3 cloves garlic minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon dried sage or 1 teaspoon fresh chopped sage
- 1/4 teaspoon nutmeg optional
- 1 cup chicken broth
- 1 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
- 3 cups fresh baby spinach
- Salt and black pepper to taste
- Additional Parmesan cheese for serving
Instructions
- Cook the butternut squash. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the cubed butternut squash, season with a little salt and pepper, and cook for about 10–12 minutes, stirring occasionally, until fork tender and lightly browned. Add a splash of water and cover for a few minutes if the squash needs help softening. Remove the squash and set aside.
- Brown the sausage. In the same skillet, add the Italian sausage. Break it apart with a spoon and cook until browned and cooked through. Drain excess grease if needed.
- Make the sauce. Add the remaining tablespoon of olive oil if the skillet is dry. Stir in the garlic, Italian seasoning, and sage. Cook for about 30 seconds. Pour in the chicken broth and heavy cream. Stir and bring to a gentle simmer.
- Add the Parmesan. Stir in the Parmesan cheese and nutmeg, if using. Let the sauce simmer for 2–3 minutes until slightly thickened.
- Meanwhile, cook the tortelloni or tortellini according to package directions. Drain and gently add to the skillet.
- Stir in the cooked butternut squash and fresh spinach. Gently toss everything together until the spinach wilts and the tortelloni is coated in the creamy sauce.
- Top with extra Parmesan cheese, cracked black pepper, and a little fresh sage.
Nutrition
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