Serves 6
65 min
Baked Butternut Squash & Gouda Tortellini
Recipe GLPRfb3d242bb2d592
A creamy, comforting pasta bake featuring roasted butternut squash blended into a silky sauce, tossed with tender cheese tortellini, and topped with melted Gouda cheese. This dish combines sweet roasted squash, savory Gouda, and fresh vegetables for a satisfying meal that works as a main course or hearty side.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
1 medium to large butternut squash (about 6 cups diced)
3 tablespoons olive oil, divided
1/2 teaspoon salt
1 white onion, diced
3 cloves garlic, minced
1 1/2 cups vegetable broth
12 to 16 oz package fresh cheese tortellini, uncooked
1 1/2 cups shredded Gouda cheese
Directions
Preheat oven to 425°F. Peel and cut butternut squash into 1-inch cubes. In a large bowl, toss squash cubes with 2 tablespoons of olive oil and salt until evenly coated.
Spread squash on a baking sheet in a single layer. Roast for 25-30 minutes, stirring halfway through, until cubes are tender and golden at the edges.
While squash roasts, heat the remaining 1 tablespoon of olive oil in a medium saucepan over medium heat. Add diced onion and sauté for 5-7 minutes, stirring occasionally, until translucent and softened.
Add minced garlic to the onion and cook for 1 minute, stirring constantly, until fragrant.
Transfer the cooked onion and garlic to a blender. Add all but 1 cup of the roasted butternut squash and the vegetable broth. Blend until smooth and creamy. Taste and adjust salt as needed.
In a large bowl, combine the uncooked tortellini with the butternut squash sauce and the reserved 1 cup of roasted squash cubes. Toss gently to coat evenly.
Spray a 9x13-inch baking dish with cooking spray. Spread half of the tortellini mixture on the bottom, then sprinkle with half of the shredded Gouda cheese. Layer the remaining tortellini mixture on top and finish with the remaining Gouda cheese.
Bake at 425°F for 20-25 minutes, until the cheese is melted and bubbly. For a deeper golden color, turn on the broiler for 1-2 minutes at the end, watching carefully to prevent burning.
Remove from oven and let rest for 2-3 minutes before serving.
