As the seasons change and we embrace cozy, comforting foods, Wrena has crafted a brand-new recipe that celebrates the best of autumn and winter produce—butternut squash. Known for its natural sweetness and versatility, this vibrant vegetable is a staple during colder months. Wrena’s innovative twist brings together the rich, sweet flavor of roasted butternut squash with indulgent cheese-filled tortellini, creating a dish that’s both hearty and sophisticated. Perfect as a vegetarian main, this recipe is sure to become a seasonal favorite for those looking to enjoy wholesome, flavorful meals that warm the soul. Read on to discover how to make this irresistible, cozy dish that’s as beautiful as it is tasty—a true celebration of seasonal ingredients.
RECIPE
- 1 C. Butternut Squash puree (see below for homemade instructions)
- 1 C. Half & Half
- 1/4 Tsp. Nutmeg
- 1/4 Tsp. Cinnamon
- 1/4Tsp. Salt
- 1/4 Tsp. Pepper
- Pinch of Paprika
- 4 oz. Fresh Spinach
- 1, 19 oz bag of frozen Cheese Tortellini
- Garnish: Chopped Parsley and Roasted Squash Seeds
- If desired, 19.5 oz package of Sweet Italian Turkey Sausage, crumbled and browned
DIRECTIONS
Cook tortellini according to package directions.
- While the tortellini is cooking, add butternut squash puree, half & half and spices into a small stockpot on medium heat. Mix well and heat until warm, stirring occasionally.
- Stir in spinach and place lid on stockpot until spinach wilts. Once the spinach has wilted, stir in the cooked and drained tortellini. If using the sausage, stir in now.
- Serve and enjoy. Add garnish, if desired.
HOMEMADE BUTTERNUT SQUASH PUREE DIRECTIONS
- Pre-heat oven to 325 degrees Fahrenheit.
- Cut a butternut squash in half vertically.
- Remove seeds and pulp from the squash.
- Place squash, cut side down, on a parchment-lined baking sheet.
- Bake for 30-45 minutes until fork tender.
- Let cool, remove skin then place cubed squash in a blender to create a puree.
