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Butternut Squash Tortellini Bake

October 26, 2014 by Matt Robinson 69 Comments

The waffle iron is broken (probably from overuse!), I was out of bacon and most of the cheese in the house was depleted. In fact, the refrigerator and pantry were looking pretty bare, so what follows is a vegetarian style dish.

Butternut Squash Tortellini Bake via Real Food by Dad

Yep, vegetarian. I know, gasp. I did that too when I realized my protein intake would be in the negative as I was making this. But then . . .

Two bites later—who cares! This was so much better than I expected. Cole and Naomi had seconds, which is saying a lot for those two, who tend to eat like birds.

Butternut Squash Tortellini Bake by Real Food by Dad

This started out a hit from the get-go with Cole. As soon I pulled the roasted butternut squash out of the oven, he was up against the counter, chin on the top of his hand—waiting for it cool. It wasn’t long before he kept plucking them off the bakesheet. I had no idea the kid liked it so much, any other time I would have let him go to town and eat as much as he wanted. But I had a dish to compose and pictures to take.

Butternut Squash Tortellini Bake from Real Food by Dad

So, he just followed me—watching, waiting, hovering. I didn’t object, I just put him to work. I love it when that happens. I love it even more when my family enjoys my dinner as much as they did with this one. Now it’s off to Amazon to order a new waffle iron.

Butternut Squash Tortellini Bake

Butternut Squash Tortellini Bake

Ingredients

  • 1 lb. cut and ready to cook, cubed butternut squash
  • 1 lb. tortellini, cooked
  • 3 tablespoons butter
  • 2 teaspoons olive oil
  • 6 sage leaves
  • 1/2 cup leeks
  • 1 tablespoon flour
  • 1 1/2 cup milk
  • 1/2 cup finely grated Parmesan cheese
  • Topping
  • 1/2 cup Panko bread crumbs
  • 3 tablespoons finely grated Parmesan cheese
  • 2 tablespoons butter, melted

Instructions

  1. Place cubed butternut squash on a bakesheet and drizzle with olive oil. Toss to coat. Sprinkle with salt and pepper to taste. Roast at 425 degrees F for about 20-25 minutes or until slightly golden brown and fork tender. Remove from oven; set aside to cool. Transfer cooled butternut squash to a food processor or blender and process until pureed. Set aside.
  2. Melt butter with olive oil in large skillet over medium high heat. Add in sage leaves and cook until crispy. Remove and discard sage leaves. Add in leeks and cook until soft and translucent, about 3 minutes. Sprinkle in flour and whisk for 30 seconds. Pour in milk and add in pureed butternut squash. Whisk to combine and cook until thickened, about 3-4 minutes. Toss with tortellini and transfer to a casserole pan. Set aside to make topping.
  3. To make topping: Combine panko crumbs with parmesan cheese and toss with melted butter. Sprinkle on top of tortellini. Transfer to oven and broil for 2- 3 minutes or until topping is golden brown.
© Matt Robinson

 

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Filed Under: casserole, Cheese, Comfort, Dinner, Easy, Family, Lunch, Pasta, Savory, Vegetables Tagged With: butternut squash, casserole, fall food, tortellini, vegetarian, weeknight meal

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Comments

  1. HalfBakedHarvest says

    October 26, 2014 at 8:09 pm

    I am good with no meat, especially when pasta, cheese and butternut are involved. This look so good and so cozy!

    Reply
    • realfoodbydad says

      October 26, 2014 at 9:34 pm

      It really was a cozy dish, although cold weather would help. Thanks Tieghan and have a great week!

      Reply
  2. Tutti Dolci says

    October 26, 2014 at 10:07 pm

    I love butternut squash, bring on the vegetarian bake! 😉 This is my dream dinner!

    Reply
    • realfoodbydad says

      October 27, 2014 at 8:12 am

      I had to once again stop myself from picking at the squash, it’s like candy to me. Thanks Laura!

      Reply
  3. Arman @ thebigmansworld says

    October 27, 2014 at 1:01 am

    It’s dishes like this which would have me converted to a vegetarian..

    …A vegetarian who will eat a steak the next meal. Looks delicious mate!

    Reply
    • realfoodbydad says

      October 27, 2014 at 8:12 am

      Haha loved reading that. Thanks Arman!

      Reply
  4. Liz Stark says

    October 27, 2014 at 2:56 am

    This dish totally makes up for a lack of meat 🙂 Tortellini Bakes are FANTASTIC!

    Reply
    • realfoodbydad says

      October 27, 2014 at 8:12 am

      It definitely does Liz, thanks so much!

      Reply
  5. Amanda Jane says

    October 27, 2014 at 3:37 am

    This really looks incredible, I can’t wait to try the recipe this week!

    Reply
    • realfoodbydad says

      October 27, 2014 at 8:13 am

      Thank you so much Amanda!

      Reply
  6. Liz @ FloatingKitchen says

    October 27, 2014 at 4:54 am

    Looks delicious and I can imagine is certainly was a crowd pleaser. Butternut squash is so my jam!

    Reply
    • realfoodbydad says

      October 27, 2014 at 8:13 am

      My jam too Liz! Seriously like candy to me.

      Reply
  7. La Cuisine d'Helene says

    October 27, 2014 at 5:38 am

    I am out of bacon also and was told by my son to buy more. I like vegetarisn dish, so I would be happy to eat this meal. I bet Naomie was very happy 🙂

    Reply
    • realfoodbydad says

      October 27, 2014 at 8:14 am

      We get so accustomed to eating meat, so this was a nice break and we loved it. Hope you have a great week Helene!

      Reply
  8. Sandy Coughlin says

    October 27, 2014 at 6:29 am

    Delicious! My family would love this, Matt!

    Reply
    • realfoodbydad says

      October 27, 2014 at 8:14 am

      Thanks so much Sandy!

      Reply
  9. grandbabycakes says

    October 27, 2014 at 8:49 am

    How incredible does this look? Seriously I would dive right into that.

    Reply
    • realfoodbydad says

      October 27, 2014 at 11:33 am

      Thanks Jocelyn!

      Reply
  10. Marissa says

    October 27, 2014 at 9:44 am

    Oh no, broken waffle iron! 😉 This tortellini bake looks delicious – perfect fall comfort food.

    Reply
    • realfoodbydad says

      October 27, 2014 at 11:34 am

      Thanks Marissa! I know, how will I survive?! Have a great week!

      Reply
      • Marissa says

        October 27, 2014 at 12:11 pm

        You too Matt! 🙂

        Reply
  11. Annalise says

    October 27, 2014 at 10:00 am

    This is a perfect weeknight meal! My family goes crazy for butternut squash so I’m sure this will be a hit. Pinning!

    Reply
    • realfoodbydad says

      October 27, 2014 at 11:34 am

      Mine does too, absolute favorite of ours. Thanks so much Annalise!

      Reply
  12. Luci's Morsels says

    October 27, 2014 at 1:27 pm

    This is my kind of dream meal – provided I don’t eat all the squash first like Cole!

    Luci’s Morsels – fashion. food. frivolity.

    Reply
    • realfoodbydad says

      October 27, 2014 at 8:55 pm

      We were just thinking the same thing Luci. Squash is seriously like candy and I can’t wait to make more soon. Thanks!

      Reply
  13. [email protected] says

    October 27, 2014 at 2:27 pm

    Mind blown once again. This looks amazing, Matt. Pinned and making as soon as I possibly can!

    Reply
    • realfoodbydad says

      October 27, 2014 at 8:55 pm

      You’re the best, thanks Claire!

      Reply
  14. Diane {Created by Diane} says

    October 27, 2014 at 3:17 pm

    you had me at tortellini…and what great idea when the protein supply is low. Which reminds me, I need to go to the store!

    Reply
    • realfoodbydad says

      October 27, 2014 at 8:56 pm

      Thanks Diane! Ugh…the store! I am seriously there every single day or night. Food bloggers should get frequent shopper points, right?

      Reply
  15. Paula says

    October 27, 2014 at 4:04 pm

    My kind of dish! Awesome recipe, Matt ! Pinned!

    Reply
    • realfoodbydad says

      October 27, 2014 at 8:56 pm

      Thanks so much Paula!

      Reply
  16. [email protected] w/ a Wallflower says

    October 27, 2014 at 4:59 pm

    I love roasted butternut squash anything. Paired with tortellini, it’ll be the perfect dish for dinner and I might have to make a place for it on the Thanksgiving table.

    Reply
    • realfoodbydad says

      October 27, 2014 at 8:56 pm

      Love that idea Andrea, perfect side dish for Thanksgiving. Thanks!

      Reply
  17. Ashley | The Recipe Rebel says

    October 27, 2014 at 5:13 pm

    I can’t believe your waffle iron is broken! Well, maybe I can. lol. Are you feeling any symptoms of withdrawl? Surely this warm, saucy pasta dish would be some awesome comfort food!

    Reply
    • realfoodbydad says

      October 27, 2014 at 8:57 pm

      Haha, sad but true! My new one should be here tomorrow, can’t wait!

      Reply
  18. Alice Choi says

    October 27, 2014 at 5:24 pm

    Matt, I love this post!!! Reading about Cole and butternut squash and having him follow you around. . so cute!! Poor kids. . mine know now that I usually have to take photos before anything can happen. . and they hate it. anyway, love the vegetarian dish!! Love that you are mixing it up . . even though you were kinda forced to make this . . and you couldn’t bake this in the waffle iron. 😛

    Reply
    • realfoodbydad says

      October 27, 2014 at 8:58 pm

      I love being followed around by my boys. I’m happy he is still at that stage, where he volunteers to go with me to get gas, drop off mail, whatever, as long as it’s with Dad 🙂

      Reply
  19. David @ Spicedblog says

    October 27, 2014 at 5:25 pm

    I love the tortellini + squash combo here. It’s like comfort food meets the Fall. Or the Fall meets comfort food. Either way, it’s awesome! It should at least keep me busy thinking about it until your waffle iron gets fixed and you post some more crazy awesome recipes. Nice work, my friend! #WolfpackEats

    Reply
    • realfoodbydad says

      October 27, 2014 at 8:58 pm

      Thanks David! Probably broke from overuse, or I put something in there that had no business being waffled!

      Reply
  20. Megan {Country Cleaver} says

    October 27, 2014 at 8:17 pm

    Not the waffle makerrrrrr!!!! Well, this is a might find switcharoo!!

    Reply
    • realfoodbydad says

      October 27, 2014 at 8:59 pm

      A new one is on its way as we speak, can’t wait Megan!

      Reply
  21. [email protected] says

    October 28, 2014 at 7:42 am

    I would eat that entire thing. I really can… that sounds amazing!! Also? I literally LOL’ed at the waffle maker comment!! … Um… It’s not funny, is it?? 😉

    Reply
    • realfoodbydad says

      October 28, 2014 at 11:36 am

      It is funny, the iron and I needed a little break anyway:) Thanks Kate!

      Reply
  22. Shareba says

    October 28, 2014 at 9:03 am

    That pasta bake looks so lush and rich, and perfect for fall. How long did it take you to make from start to finish? I’m wondering if I should try this for dinner tomorrow or wait until the weekend… hmm…

    Reply
    • realfoodbydad says

      October 28, 2014 at 11:37 am

      Thanks Shareba! It takes about 45 minutes from start to finish and is so worth it. Let me know if you try it!

      Reply
      • Shareba says

        October 28, 2014 at 12:49 pm

        Sweet, thanks for the info!

        Reply
  23. Brenda Klein Score says

    October 28, 2014 at 10:40 am

    I need to make this for our oldest daughter, a kinda new butternut squash fan. She would LOVE this!

    Reply
    • realfoodbydad says

      October 28, 2014 at 11:38 am

      Thanks Brenda! Cole is a new butternut squash fan now too, absolutely loves it.

      Reply
  24. Najwa says

    October 28, 2014 at 2:08 pm

    This looks great! I would have had seconds too!

    Reply
    • realfoodbydad says

      October 28, 2014 at 10:16 pm

      Thanks so much Najwa!

      Reply
  25. Allie|Baking a Moment says

    October 28, 2014 at 3:05 pm

    Ooh yum! This is fall comfort food at its best. Love the cheesy panko topping!

    Reply
    • realfoodbydad says

      October 28, 2014 at 10:16 pm

      Thank you Allie!

      Reply
  26. Danelle04 says

    October 28, 2014 at 5:37 pm

    This looks amazing, considering your cheese and bacon shortage! Love the panko and Parmesan topping.

    Reply
    • realfoodbydad says

      October 28, 2014 at 10:16 pm

      Thank you Danelle!

      Reply
  27. Mallory | Chocolate with Grace says

    October 28, 2014 at 6:07 pm

    Pasta and squash are perfect together!! Together they make some amazing comfort foods!

    Reply
    • realfoodbydad says

      October 28, 2014 at 10:16 pm

      I agree Mallory, thanks so much!

      Reply
  28. Shashi @ RunninSrilankan says

    October 29, 2014 at 7:16 am

    Yes-A vegetarian dish!!! Thank you!!! I am surprised they didn’t get thirds – this sounds wonderful So sorry about your dead waffle-iron though!

    Reply
    • realfoodbydad says

      October 29, 2014 at 9:11 am

      Got a new one so I will put it to use soon. Thanks Shashi!

      Reply
  29. Brandon @ Kitchen Konfidence says

    October 29, 2014 at 3:16 pm

    I like to go vegetarian every so often to take a break from my meat-heavy diet (bacon!!). This looks like an awesome option for my next vegetarian meal. I love creamy squash sauces!

    Reply
    • realfoodbydad says

      October 29, 2014 at 9:27 pm

      I am the same way but probably need to do it more often. Except for skipping bacon of course!

      Reply
  30. Chris @ Shared Appetite says

    October 30, 2014 at 12:01 pm

    No waffle iron, no bacon, and no cheese?!?! Oh man…. what a nightmare for you! Did you have eggs?? …b/c I would totally #putaneggonit THis sounds legit!

    Reply
  31. Life Made Simple says

    November 1, 2014 at 7:02 pm

    This looks crazy delicious!!! As always 🙂

    Reply
    • realfoodbydad says

      November 4, 2014 at 10:14 pm

      You’re so sweet, thanks Natalie!

      Reply
  32. Natasha says

    November 3, 2014 at 1:33 am

    I managed to miss you whipping up a vegetarian dish! I admit I did a double take. Love the look of this!!

    Reply
    • realfoodbydad says

      November 4, 2014 at 10:14 pm

      No kidding, I almost did too. Thanks Natasha!

      Reply
  33. Brie Guilfoyle says

    November 4, 2014 at 5:22 am

    First and foremost – this looks unreal! I’m wondering though – how many servings would you say this makes? Not that it matters since I’m probably going to double/eat it all anyway – haha!

    Thanks for the inspiration!

    Reply
    • realfoodbydad says

      November 4, 2014 at 10:15 pm

      Thanks Brie! I would say about 4 servings. Let me know if you make it!

      Reply
      • Brie Guilfoyle says

        November 10, 2014 at 5:59 am

        OMG Matt – I made this last night and it was a HUGE hit! After raking the leaves all day, I didn’t even feel a little guilty helping myself to a hearty serving of this dish 🙂

        I can tell you right now, this is going right in the winter cooking rotation!

        Reply
    • realfoodbydad says

      November 10, 2014 at 8:23 am

      Thanks Brie! Depends how hungry you are:) But probably about 4 servings.

      Reply

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Welcome to Real Food by Dad, where I create and share easy-to-make, everyday meals, snacks and desserts for my family, along with my adventures of being a husband, dad and coach. Thanks for stopping by and I hope you enjoy your time here and become a regular visitor!

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