While typical butternut squash pasta dishes can be ladden with cream and sweetening agents like brown sugar, this take keeps the squash au naturel. With just a handful of ingredients and as little as 15 minutes of active prep time, this recipe is easy as (pumpkin) pie. Adapted from Real Simple.

9 Ingredients

  • 1 pint button mushrooms, quartered
  • 1/2 small butternut squash, peeled and cubed
  • 2 tablespoons fresh chopped sage (optional)
  • 1-2 tablespoons olive oil
  • 1 teaspoon ground nutmeg
  • Salt
  • Pepper
  • 1 small package cheese tortellini
  • 2 ounces Parmesan cheese, grated

Nutrition Facts

    For 1 serving out of 2
  • Calories 655
  • Protein 31 g
  • Carbs 74 g
  • Fiber 5 g
  • Sugars 5 g
  • Sodium 920 mg
  • Fat 28 g
  • Saturated 11 g


  1. Preheat oven to 450 degrees.
  2. Toss mushrooms, butternut squash, sage (if using), olive oil, nutmeg, and salt and pepper to taste. Place on a rimmed baking sheet and bake for 20 to 25 minutes.
  3. While vegetables roast, cook tortellini according to package instructions. Reserve about 1/2 cup cooking water before draining.
  4. Toss tortellini, roasted vegetables, and cheese. If pasta looks too dry, add reserved cooking water a few tablespoons at a time until it reaches the desired consistency.
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