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Lunch Recipes

Cheesy Butternut Squash Tortellini Recipe is the Ultimate Comfort Food

Butternut squash is a vitamin-packed and versatile veggie. It tastes great pureed into soups, roasted for salads or in this case, baked into a cheesy casserole. Our butternut tortellini bake features the squash and nutritious spinach, along with multiple layers of cheese, including 5-cheese tortellini shells, parmesan and fontina. This hearty, comforting vegetarian main preps in 30 minutes and cooks in less than an hour, making it a weeknight warrior!

What’s your favorite way to cook with butternut squash? Comment below to let us know. 

Peel And Dice Butternut Squash With Ease

We love the flavor of butternut squash as well as its abundance of immunity-boosting nutrients. And this quick prep technique makes it a cinch to peel and slice! To do, poke a few holes in the raw, unpeeled squash with a fork, wrap it in a dish towel and microwave for 3 minutes. The blast of heat softens the skin and flesh, so your peeler and knife will glide right through. 

Related: Rich and Creamy Butternut Squash Soup Recipe is a Cozy Bowl of Deliciousness


6 servings

Total Time

Prep Time

Cook Time


  • 4 cups (¾") pieces butternut squash, about 1 lb.
  • ½ tsp. salt
  • ⅛ tsp. + ¼ tsp. pepper
  • 1 (20 oz.) pkg. refrigerated 5-cheese tortellini
  • 1 Tbs. butter
  • 1 small onion, finely chopped
  • 2½ cups milk
  • 3 Tbs. all-purpose flour
  • 1½ cups shredded fontina, 6 oz.
  • 4 cups baby spinach, 2 oz.
  • ⅓ cup grated Parmesan


Heat oven to 350°F. Coat 12-cup baking dish with cooking spray. Toss squash with 1/4 tsp. salt and 1/8 tsp. pepper. Spread in single layer on rimmed baking sheet; coat with cooking spray. Roast until tender, 25–30 min.; reserve.

In large pot of salted boiling water, cook tortellini according to package directions; drain. Return pasta to pot.

In separate pot, melt butter over mediumlow heat. Add onion; cook, stirring, until softened, about 5 min. Whisk in milk and flour. Over medium heat, bring to boil, stirring often. Cook, stirring constantly, until thickened, 2–3 min. Remove from heat. Stir in 1 cup fontina, remaining salt and pepper. Add to pot with pasta. Add spinach, Parmesan and squash; toss until coated. Transfer to baking dish. Top with remaining fontina. Bake until bubbly, 20 min. Broil until golden, 2–3 min.


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