One Pot Creamy Butternut Squash Tortellini 
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Butter on the stove, butter-yellow on the sneakers… I mean, is there anything more iconic?! This creamy one-pot tortellini with butternut squash is giving full-on fall comfort food goals thanks to @landolakesktchn Salted Butter. That nutty brown butter flavor? UNMATCHED.
And the coolest part? Land O Lakes® is a farmer-owned co-op — so every bite supports real American farmers. ❤️🐄 Pair that with my new @goclove butter kicks and honestly… I’ve never felt more on-brand.
Save this recipe for when you want cheesy, cozy pasta vibes that hit every single time. Melty Parm, silky sauce, tender squash, and just enough spinach to round it out. 😉
Ingredients
6 tablespoons Land O Lakes® Salted Butter (divided)
3 garlic cloves, minced
2 cups butternut squash, diced into teeny tiny cubes
1 teaspoon Herbs de Provence (or italian seasoning)
1 pinch red pepper flakes
1/4 cup flour
3 cups vegetable broth
20 oz fresh cheese tortellini (about 5 cups)
½ cup heavy cream
2 cups fresh spinach
1 cup Parmigiano Reggiano, grated
Salt & black pepper, to taste
Optional topping: 1 tbsp salted butter & 1 tbsp sage leaves,
Instructions
In a heavy-bottomed pot, melt 4 tablespoons of Land O Lakes®
butter over medium heat. Cook, swirling occasionally, until it foams and turns golden brown with a nutty aroma.
Add butternut squash, garlic, herbs de Provence, red pepper flakes and a hefty pinch of salt. Cook for 6–8 minutes, stirring often, until the squash begins to soften and the garlic is fragrant. If your squash isn’t sweet, add 1 tsp sugar or honey.
Add the rest of the butter and sprinkle in the flour and cook for 2–3 minutes, stirring constantly, to form a nutty roux.
Slowly whisk in the vegetable broth, then bring to a gentle boil. Let it simmer 3–5 minutes until slightly thickened. Add the tortellini, season with a pinch of salt, and cook for 3–4 minutes until pasta is al dente and squash is tender.
Turn off the heat. Stir in the heavy cream and then stir in the spinach until wilted. Finish with parmesan cheese and stir until the sauce is silky.
If too thick, loosen with a splash of broth, milk, or cream. Taste and season with more salt and pepper. Serve hot, topped with extra Parmigiano if you like.
To make the optional fried sage topping: add butter to a small frying pan over medium heat. Once melted, add chopped sage and fry for a few minutes until crispy. Let cool before crushing on top of pasta.