Tortellini With Creamy Butternut Squash

Be the first to review
READY IN: 23mins
Recipe by mrose75

From Womans Day Magazine.

Ingredients Nutrition

  • 1 cup milk
  • 3 cups fresh butternut squash, cut into 1/2-inch pieces
  • 1 red pepper, coarsely chopped
  • 1 tablespoon fresh sage
  • 2 (9 ounce) packages refrigerated cheese tortellini
  • 5 14 ounces garlic & herb spreadable cheese


  1. Heat milk, squash, red pepper and sage in a medium saucepan over medium heat until simmering.
  2. Cover and cook for 8 minutes until squash is tender.
  3. Meanwhile boil tortellini as pkg directions, reserving 1 cup cooking water before draining.
  4. Remove saucepan from heat; stir in garlic & cheese spread.
  5. Toss with drained tortellini and reserved cooking water as needed.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a