Keto Roasted Kabocha Squash Tortellini
Tender roasted kabocha squash meets chewy tortellini in this seasonal pasta dish that highlights the squash's natural sweetness and nutty flavor. Golden sage crisps in olive oil to add aromatic depth, while toasted pepitas provide textural contrast. Serve as a vegetarian main course for weeknight dinners or as an elegant side for fall gatherings. This version showcases the squash as the star ingredient rather than a filling, allowing its caramelized edges and creamy interior to shine alongside fresh pasta.
Ingredients
- 1 package TortelliniRavioli1:1pasta
note: adjust cooking time per package
- 1 pound Kabocha SquashButternut Squash1:1vegetableadds dairy
slightly more fibrous texture
- 3 tablespoon Olive Oil
- 1 teaspoon Dried Thyme
- 4 sprig Fresh Sage
- ½ teaspoon Ground Black Pepper
- 1 pinch Salt
- to taste Roasted PepitasToasted Walnuts1:1nutadds tree_nuts
earthier flavor, adds:wheat if tree nut allergy concern
- to taste Freshly Ground Black Pepper
Instructions
- 1
Preheat oven to 400 degrees F.
- 2
Halve kabocha squash and remove seeds. Cut into half-inch slices, then cut halves into smaller pieces and larger pieces into thirds.
- 3
Toss squash with two tablespoons olive oil, dried thyme, salt, and ground black pepper.
- 4
Spread on parchment-lined baking sheet in single layer and roast for 20 minutes until tender and caramelized.
- 5
Bring salted water to boil. Five minutes before squash is done, cook tortellini according to package directions. Drain halfway through cooking time and reserve half cup pasta water.
- 6
Heat one tablespoon olive oil in skillet. Add fresh sage sprigs and crisp for two to three minutes.
- 7
Add drained tortellini, roasted squash, and reserved pasta water to skillet. Toss gently and cook one minute.
- 8
Serve topped with roasted pepitas and freshly ground black pepper.
Tips
Cut squash pieces evenly so they roast uniformly. If pieces are too large, increase roasting time by five minutes and check for even caramelization.
Don't overcook the tortellini. Draining halfway through cooking prevents mushiness when finished in the skillet with residual heat.
Make sage oil ahead by crisping sage in oil, then strain and refrigerate. Reheat gently before tossing with pasta.
Good to Know
Refrigerate leftovers in airtight container up to three days. Do not freeze due to pasta texture degradation.
Roast squash one day ahead and refrigerate. Crisp sage in oil up to four hours ahead. Finish dish fresh within one hour of serving.
Serve immediately after pan-finishing while pasta is still warm and sage oil aromatic. Pair with crisp white wine or light salad.
Common Mistakes
Cut squash into uneven sizes to avoid some pieces burning while others undercook.
Overcook tortellini before draining to prevent mushy final texture from continued cooking in skillet.
Skip reserving pasta water to avoid dry, stiff pasta that won't coat properly with oil and squash.
Substitutions
note: adjust cooking time per package
earthier flavor, adds:wheat if tree nut allergy concern
FAQ
Can I use frozen tortellini instead of fresh?
Yes. Cook frozen tortellini according to package directions, typically adding one to two extra minutes. Reserve pasta water same way. Frozen tortellini holds shape better than fresh when drained early, making it ideal for this recipe's pan-finishing step.
What if I don't have fresh sage?
Use one teaspoon dried sage or one tablespoon fresh rosemary. Dried sage is more concentrated, so use half the amount. Crisp in oil for one minute rather than two to three minutes to prevent burning.
How long does this keep and can I freeze it?
Refrigerate in airtight container up to three days. Do not freeze finished dish as pasta becomes mushy upon thawing. Freeze roasted squash separately up to two months; thaw and reheat gently before finishing with pasta.