Slow Cooker Butternut Squash and Sage Tortellini Tips, FAQ & printable recipe

Tips for success

To add a touch of brightness to the finished dish, consider adding a squeeze of fresh lemon juice or a sprinkle of fresh parsley right before serving. The acidity of the lemon cuts through the richness of the cheese and helps elevate the savory notes of the sage and butternut squash.

This simple addition can transform the overall profile of the dish, making it feel lighter and more vibrant, especially when served as a dinner on a cooler evening.

If you prefer a slightly creamier consistency, you can stir in a small amount of heavy cream or grated Parmesan cheese during the final five minutes of cooking. This will help to further thicken the sauce and add an extra layer of depth to the flavor profile.

Be sure to stir gently to avoid breaking the tortellini. These small adjustments are excellent ways to customize the recipe based on your personal preferences or what you happen to have in your pantry.

Variations

• Sausage and Squash: Add 1/2 pound of browned ground Italian sausage to the slow cooker along with the other ingredients for a heartier version of this classic pasta dish.
• Spinach Addition: Stir in two cups of fresh baby spinach during the final ten minutes of cooking. The heat will wilt the spinach perfectly, adding a pop of color and extra texture to your meal.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days.

Reheat

Reheat gently in a saucepan over low heat or in the microwave until warmed through.

If you have leftovers, allow them to cool completely at room temperature for no more than two hours before transferring them to an airtight container. Properly stored, the dish will maintain its quality in the refrigerator for up to three days.

When storing, try to keep the pasta and squash in the sauce to prevent them from drying out. Avoid freezing this dish, as the texture of the tortellini can become compromised and mushy once thawed and reheated.

This dish is best enjoyed fresh, but you can prepare the ingredients in advance to save time. Peel and cube your butternut squash and store it in an airtight container in the refrigerator for up to 24 hours before you plan to cook. You can also measure out your dry ingredients and keep them in a small bowl. When you are ready to cook, simply assemble the layers in the slow cooker and start the cooking cycle as directed in the steps.

Serving ideas

Serve this dish in warm, shallow bowls to best showcase the beautiful colors of the butternut squash and the pasta. A simple side salad with a bright vinaigrette provides a nice contrast to the earthy flavors of the tortellini and squash.

If you enjoy a bit of crunch, consider topping each serving with toasted pine nuts or a handful of toasted pumpkin seeds, which add a pleasant textural element that complements the softness of the main dish perfectly.

Because this is a substantial meal, it pairs well with crusty bread or garlic toast, which can be used to soak up any remaining sauce in the bowl. If you are serving this for a special occasion, a light white wine with notes of apple or pear can be a lovely accompaniment, balancing the sweetness of the squash. Regardless of how you choose to serve it, this dish is best enjoyed immediately while hot to ensure the pasta retains its ideal texture.

Frequently asked questions

Recipe card

Slow Cooker Butternut Squash and Sage Tortellini

Prep 10 minCook 3 hRest 5 minTotal 3 h 15 minServes 4

Ingredients

• 1 lb cheese tortellini
• 2 cups cubed butternut squash
• 1 tsp dried sage
• 2 cups vegetable broth

Instructions

1. Place the raw cheese tortellini directly into the bottom of the slow cooker insert. Distribute the cubed butternut squash evenly over the top of the pasta layer to ensure even cooking throughout the process.
2. Sprinkle the dried sage over the butternut squash. Pour the vegetable broth carefully over the contents of the slow cooker, ensuring that the liquid reaches the bottom to prevent the pasta from sticking during the initial heating phase.
3. Cover the slow cooker with the lid. Cook on low heat for approximately 3 hours or until the butternut squash is tender and the pasta is cooked through. Gently stir the mixture before serving to incorporate the sauce created by the broth and the starch from the pasta.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories

420

Protein

14 g

Carbohydrates

62 g

Fat

12 g

Fiber

5 g

Sugar

4 g

Sodium

750 mg

Automatic estimate from the ingredient list, not laboratory-verified.