Tortellini with Butternut Squash, Kale, and Sage is hearty and seasonal, with roasted squash, tender tortellini, and sautéed kale tossed in a light sage dressing.
Easy Fall Pasta Recipe
I like this dish because it highlights the best of the season with warm, balanced flavors and a colorful presentation. It’s comforting yet refined, perfect for a cozy evening at home or casual entertaining.
For the holidays, this tortellini moves easily from main course to side dish. Served warm, it’s a satisfying fall dinner; at room temperature, it becomes a beautiful pasta salad for Thanksgiving. The flavors stay vibrant and make a fresh, seasonal addition to the holiday spread.
Ingredients for Tortellini with Butternut Squash, Kale, and Sage
Here’s what you’ll need to bring it all together. Exact amounts are listed in the printable recipe card at the bottom of the post.
- Olive Oil – Used in the dressing, for roasting, and for sautéing the vegetables.
- Apple Cider Vinegar – Adds brightness and acidity to the sage dressing.
- Dijon Mustard – Helps the dressing emulsify and gives it a little tang.
- Fresh Sage – Finely chopped so the flavor spreads evenly through the dressing. 1 teaspoon of dried rubbed sage can be used in place of fresh, if needed.
- Simple Seasonings – Kosher salt and ground black pepper.
- Butternut Squash – Fresh squash gives the best flavor and texture for this recipe. Frozen cubes can work in a pinch, but may release extra moisture, so roast them a few minutes longer until they start to brown around the edges.
- Cheese Tortellini – Classic cheese-filled tortellini keeps the balance just right, but spinach or mushroom varieties also pair nicely with the roasted squash and sage dressing.
- Shallot and Garlic – Cooked together, these aromatics build a mellow base that adds depth without taking over the dish.
- Kale – Curly kale works best here. Look for bright green leaves that are firm and crisp. Remove any tough stems before chopping so it wilts evenly in the pan.
- Parmesan Cheese – A light sprinkle at the end adds a salty finish and just enough richness to tie everything together.
How to Make Tortellini with Butternut Squash, Kale, and Sage
STEP ONE: Preheat the Oven.
Set the oven to 375°F. Line a baking sheet with parchment paper for easy cleanup.
STEP TWO: Make the Dressing.
In a small bowl, whisk together 3 tablespoons olive oil, apple cider vinegar, Dijon mustard, sage, salt, and pepper until well combined. Set aside.
STEP THREE: Roast the Butternut Squash.
Toss the cubed squash with 1 tablespoon olive oil, ½ teaspoon salt, and ¼ teaspoon pepper. Spread it in a single layer on the prepared pan and roast for 20 minutes, or until fork-tender and lightly browned.
STEP FOUR: Cook the Tortellini.
Bring a large pot of salted water to a boil. Cook the tortellini according to package directions, drain, and set aside.
STEP FIVE: Sauté the Vegetables.
Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the shallot and cook for 2–3 minutes, stirring often, until softened. Add the kale and cook for about 3 minutes, or until wilted. Stir in the garlic and cook for 30 seconds. Remove from heat.
STEP SIX: Combine.
Add the cooked tortellini and roasted squash to the skillet. Pour in the dressing and toss gently until everything is evenly coated. Taste and adjust seasoning as needed.
STEP SEVEN: Finish and Serve.
Top with grated Parmesan and serve warm or at room temperature.
Make It Vegan 🌱
For a plant-based dish, use dairy-free tortellini and Parmesan cheese.
Make It Ahead
- The dressing can be prepared up to a day in advance and stored in the refrigerator. The butternut squash can also be roasted ahead of time and added just before serving.
Storage and Reheating
- Store leftovers in an airtight container in the refrigerator. Enjoy cold or reheat gently in a skillet with a drizzle of olive oil.
More Recipes You’ll Love!
- Cheesy Kale Pasta Bake
- Tortellini with Roasted Pumpkin
- Sweet Potato, Kale, and White Bean Soup
- Grilled Vegetable Tortellini Salad
- Butternut Squash and Kale Soup
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Tortellini with Butternut Squash, Kale, and Sage Recipe
Ingredients
For the Dressing:
- 3 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 tablespoon finely chopped fresh sage
- 1/4 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
For the Main Dish:
- 4 cups butternut squash cut into 1/2-inch cubes
- 2 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 20 ounces refrigerated cheese tortellini
- 1/2 cup shallot thinly sliced
- 3 cups kale roughly chopped
- 2 teaspoons garlic minced
- 1/4 cup Parmesan cheese finely grated
Instructions
- Set the oven to 375°F. Line a baking sheet with parchment paper for easy cleanup.
- In a small bowl, whisk together 3 tablespoons olive oil, apple cider vinegar, Dijon mustard, sage, salt, and pepper until well combined. Set aside.
- Toss the cubed squash with 1 tablespoon olive oil, ½ teaspoon salt, and ¼ teaspoon pepper. Spread it in a single layer on the prepared pan and roast for 20 minutes, or until fork-tender and lightly browned.
- Bring a large pot of salted water to a boil. Cook the tortellini according to package directions, drain, and set aside.
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the shallot and cook for 2–3 minutes, stirring often, until softened. Add the kale and cook for about 3 minutes, or until wilted. Stir in the garlic and cook for 30 seconds. Remove from heat.
- Add the cooked tortellini and roasted squash to the skillet. Pour in the dressing and toss gently until everything is evenly coated. Adjust seasoning to taste.
- Top with grated Parmesan and serve warm or at room temperature.
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