Browned Butter and Walnut Tortellini

We interrupt this regularly scheduled Thanksgiving programming to bring you a special report:  A great fall weeknight dinner!


I know that around this time of year, we get obsessed over Turkey Day, and rightfully so.  Between the menu planning, shopping, table setting, prepping, cooking, pie baking, (and in my case swearing and drinking a little wine), one can easily get overwhelmed.

There’s been years I’ve passed through the Taco Time Drive through more times than I care to admit the week before the big day because I can’t stand the thought of cooking something for dinner.  All I can think is “how am I gonna get all this done”?

I have constant visions of cracking pie crust, dried out turkey, lumpy gravy, a house I can’t get quite clean enough, and Lord forbid, flatware with water spots!  It’s enough to make Martha Stewart shudder.

That’s where my Browned Butter and Walnut Tortellini comes in.  It’s fast, it’s easy, and it’s full of all the wonderful flavors of fall.  Most importantly, you could dash to the store after work and pick up all the stuff to make this dish in just a few minutes.

Your family with thank you for it.

They really do need to eat this week.  They can’t starve until next Thursday ya know.

I used sausage tortellini in this recipe, but if you are not fond of sausage or your store doesn’t carry it, the good old cheese variety will work out just fine.

My grocery store has started carrying butternut squash that’s already cleaned and chopped.  It comes in a bag ready to use.  Just for your information, I don’t shop at any high-class, fancy grocery store either, so I’m betting any old store these days has the same thing.   Check your produce section by the packaged salads for it.

I’ve got the few little steps to making this yummy dinner outlined for you below.

I hope you love it!

Browned Butter and Walnut Tortellini

Prep Time: 30 minutes

Yield: 4 servings


  • 20 Ounces of Fresh sausage tortellini
  • 4 Tablespoons of Salted Butter
  • 1/4 Cups of balsamic vinegar
  • 4 Ounces of Fisher Walnuts
  • 1 Cup of cubed butternut squash
  • 1 Pinch of nutmeg
  • 1 Cup of fresh grated Parmesan Cheese
  • 4 Cups of fresh spinach or arugula
  • Salt and pepper to taste


  1. Bring a large pot of salted water to a boil. When the water is at a rolling boil, add the tortellini and cook according to package directions. Reserve about a half cup of the pasta water. Drain, and keep warm.
  2. In a small sauce pan, add the balsamic vinegar. Simmer for 2 to 3 minutes until the vinegar is thickened and reduced by about half. Set aside.
  3. Add the butter to a skillet and heat over medium. The butter will foam. Reduce heat to medium low and simmer the butter for a couple of minutes until it turns golden.
  4. Add the squash cubes to the skillet with the butter. Add the nutmeg and some salt and pepper. Place a lid on the pan and cook for about 5 minutes until the squash is tender.
  5. Add the balsamic to the squash.
  6. In the pan that the balsamic was in, add the walnuts. Toast over medium heat just until you smell the wonderful aroma. This means the nuts are toasted well.
  7. Add the nuts to the pan with the squash.
  8. Pour the squash mixture into the pan with the pasta. If the sauce needs to be loosened, add some pasta water.
  9. Add the fresh greens and parmesan to the pasta. The heat from the pasta and the sauce will wilt the greens and melt the cheese.
  10. Plate the pasta and add fresh Parmesan and pepper to complete the dish.







  1. This one of my favorite of all time. So good!

  2. This looks absolutely amazing!

    • It sure is a good one Ginny, and so simple. It really can be done in about the time it take the raviolis to boil. I think you’d love it!

  3. I think this might be my favorite!!! Pasta, butter, and squash, three of my favorite things!! YUM!!!

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