Prep: 15 min My Dump n’ Bake series is getting a fall-inspired addition with this easy Butternut Squash Tortellini Bake! It has everything I want in a cozy fall meal, including tender cheese tortellini, seasonal veggies, and a creamy sauce made with sweet butternut squash and savory Boursin cheese. Plus, everything cooks in one casserole dish with minimal prep and no boiling required! It’s a comforting pasta dinner that’s super satisfying and well-balanced, thanks to the protein and veggies, and my kids actually love it. It truly is the best fall weeknight dinner!
Easy, One-Dish Butternut Squash Tortellini Bake
I’m so excited that you guys are loving my Dump n’ Bake series (opens in a new tab) as much as I am! These easy, one-dish dinners have seriously been a game-changer for busy weeknights, and I knew I wanted to create another cozy fall version. So, I’m keeping the comfort food train rolling with a fun twist on my Spinach & Mushroom Tortellini Bake!
Just like the original, this butternut squash tortellini bake uses Boursin cheese to create a decadent, creamy sauce that coats every bite of tender tortellini. The butternut squash adds a little sweetness, while the Brussels sprouts, mushrooms, dried sage, and a dash of red pepper flakes add tons of savory flavor and a hint of heat. The result is a comforting dinner that feels a little fancy but is actually SO simple to make. My whole family loves this one, and I have a feeling it’s going to be on repeat all season long!
Need help with meal planning and getting healthy meals on the table quickly? Join my Substack (opens in a new tab) and get monthly meal plans (like this Sunday Plan (opens in a new tab)), recipes, and more!
Why You’ll Love This Recipe
- Low-Effort – There’s hardly any prep required for this recipe. Just combine the ingredients, and let the oven do the rest!
- Quick to Make – The entire dish is ready in about an hour, and most of that is baking time. Once you prep and combine the ingredients, you can sit back and relax.
- A Complete Meal – With pasta, veggies, and 37 grams of protein, this butternut squash tortellini bake is a hearty meal on its own, meaning there’s no need to stress about preparing different sides to go with it.
- Comforting Pasta Goodness – The combination of savory, buttery cheese and sweet butternut squash is truly incredible. Add cheese-filled tortellini and crispy bacon, and every bite is out-of-this-world delicious!
RELATED: Pumpkin Pappardelle Bake
Ingredients
- Boursin Cheese – I use Shallot & Chives Boursin to add flavor to the dish. If you’re unfamiliar, it’s a soft, creamy, slightly crumbly cheese that melts beautifully as it bakes. If you can’t find Boursin, a block of seasoned cream cheese or feta cheese can be used instead.
- Tortellini – I prefer refrigerated cheese tortellini (opens in a new tab) for this recipe, but you can substitute any tortellini you like best! If using frozen tortellini, just be sure to thaw it first so that it cooks completely.
- Veggies – Brussels sprouts and mushrooms add texture, nutrients, and a savory, slightly umami flavor to the dish. I like to use pre-sliced mushrooms and pre-shredded Brussels sprouts to cut down on prep time!
- Olive Oil (opens in a new tab)
- Seasonings – Salt, black pepper, dried sage (opens in a new tab), and red pepper flakes (opens in a new tab) add a savory, herbaceous flavor with just a touch of heat. If you love spice, feel free to add even more red pepper flakes.
- Broth – I always use low-sodium chicken broth! This helps the tortellini become tender as it bakes.
- White Wine – The acidity adds brightness and depth, balancing some of the heavier flavors. If you prefer to cook without wine, substitute extra broth instead.
- Pureed Butternut Squash – This combines with the melted cheese to create a velvety sauce with an incredible sweet and savory flavor. It’s also an easy way to sneak in extra veggies!
- Bacon – This is optional, but I love the crispy texture and salty, savory flavor that bacon adds! I use regular pork bacon, but turkey bacon will also work.
- Parmesan Cheese – Grated over the top of the casserole, this adds the perfect finishing touch, giving the pasta bake even more salty, savory, cheesy flavor!
How to Make This Butternut Squash Tortellini Bake
A dinnertime dream come true, this recipe comes together with just a casserole dish (opens in a new tab)! Here’s how to make this Butternut Squash Tortellini Bake:
- Layer ingredients – Place the cheese round in the center of a casserole dish. Then, add the tortellini, arranging it around the cheese in the bottom of the dish. Add the veggies, a drizzle of olive oil, and seasonings.
- Add the liquids – Add the broth and white wine to the dish, pouring them over the pasta as much as possible. This helps it cook evenly in the oven! Then, dollop the butternut squash over the pasta, spreading it out in an even layer.
- Bake – Cover the dish tightly, and bake until the pasta and veggies are tender.
- Add the remaining ingredients – Stir to combine the ingredients and coat everything with the cheese. Then, top the dish with cooked bacon and Parmesan.
- Bake again – Transfer the dish back to the oven, and bake uncovered until the Parmesan is melted. Cool slightly, and enjoy warm!
Tips
- Cover the tortellini. When adding the broth and wine, pour the liquid over the tortellini as evenly as possible. This helps the pasta cook evenly and become tender.
- Make sure to cover the dish tightly. We want to avoid any gaps or holes! Trapping the steam inside the casserole dish is key to cooking the tortellini without the need to boil it separately first.
- Don’t skip the final stir. Once the tortellini is tender, stir the baked Boursin cheese, butternut squash purée, and cooking liquids together until a smooth, creamy sauce forms.
- Let it rest before serving. Allow the casserole to cool for about 10 minutes after baking. This gives the sauce time to thicken slightly and helps everything come together.
RELATED: Creamy Protein Soup
Variations
Make it vegetarian. Omit the bacon and swap the chicken broth for vegetable broth for a meatless meal that’s just as hearty and flavorful.
Switch up the protein. Instead of bacon, try salami or pepperoni for a different flavor.
Try a different cheese. Swap the Shallot & Chive Boursin for Garlic & Fine Herbs Boursin, or sprinkle shredded mozzarella over the casserole before the final bake for an extra-cheesy finish.
Use a different pasta. Swap cheese tortellini for spinach and ricotta tortellini or mushroom-filled tortellini. Or, use meat-filled tortellini for an even heartier meal. Just make sure you’re using refrigerated pasta for similar cooking times.
Make it spicy. Increase the red pepper flakes or add a drizzle of chili crisp just before serving for extra heat.
How to Store
Leftover butternut squash tortellini bake will keep fresh in an airtight container in the fridge for up to 4 days. I don’t recommend freezing this recipe! The creamy sauce tends to separate, and the pasta and veggies are likely to become mushy once thawed.
When you’re ready to serve, reheat leftovers in the microwave or covered in the oven at 350°F just until warmed through. Add a splash of chicken broth before reheating if the sauce has thickened too much.
Easy Pasta Recipes You’ll Love
- Vegan Pasta Bake
- Mexican Pasta Bake
- Pesto Chicken Pasta Bake
- Buffalo Chicken Pasta Bake
- Mediterranean Chicken Feta Bake
- One-Pot Rigatoni Bolognese
More Healthy Butternut Squash Recipes
- Butternut Squash Gnocchi
- Butternut Squash Ravioli
- Easy Butternut Squash Pancakes
- Butternut Squash Casserole
- Roasted Butternut Squash Quinoa Salad
- Mexican Quinoa Stuffed Butternut Squash
Save This Recipe
Enter your email address and we'll send it straight to your inbox.
Butternut Squash Tortellini Bake
Ingredients
- 1 5-ounce round Boursin Shallot & Chives
- 24 ounces refrigerated cheese tortellini (opens in a new tab)
- 8 ounces Brussels sprouts (finely chopped or shredded)
- 8 ounces sliced mushrooms
- 1 Tablespoon olive oil (opens in a new tab)
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon dried sage (opens in a new tab)
- 1/2 teaspoon red pepper flakes (opens in a new tab)
- 3/4 cup chicken broth
- 1/2 cup white wine (or more broth)
- 3/4 cup pureed butternut squash
- 16 ounces cooked crispy bacon (optional)
- 1/2 cup grated Parmesan cheese
Instructions
- Preheat the oven to 375°F.
- Place the cheese round in the center of a 9×13” casserole dish.
- Add in the tortellini so that it surrounds the cheese in the center and lays on the bottom of the dish.
- Add the chopped Brussels, mushrooms, drizzle of olive oil, salt, pepper, sage, and red pepper flakes.
- Pour the broth and white wine over the entire dish, focusing on pouring it over the pasta as much as possible. Dollop the butternut squash over the pasta and spread to an even layer.
- Cover tightly (I used aluminum foil), then bake for 40 minutes.
- Remove the cover and stir until creamy and well combined.
- Top the entire casserole with cooked bacon and grated parmesan, then place back in the oven and bake uncovered for another 5 minutes.
- Let cool for about 10 minutes and enjoy!
Watch Me Make This
Nutrition
Did you make this? I’d love to see!
Tag me on socials at @JarOfLemons (opens in a new tab) or #JarOfLemons (opens in a new tab)
