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Dinner Recipes

Tortellini & Butternut Squash

No one will miss the meat in this hearty main stirred together with nutty fontina and tangy Parmesan.  

Serving Size:


Active Time:

30 min.

Total Time:

55 min.


  • 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
  • 2 ½ cups milk
  • 3 Tbs. all-purpose flour
  • 1½ cups shredded fontina cheese, 6 oz.
  • ⅓  cup grated Parmesan
  • 4 cups baby spinach, 2 oz.


  1. Heat oven to 350°F. Coat 12-cup baking dish with cooking spray. Toss squash with ¼ tsp. salt and ⅛ tsp. pepper. Spread in single layer on rimmed baking sheet; coat with cooking spray. Roast until tender, 25-30 min.; reserve.
  2. In large pot of salted boiling water, cook tortellini according to package directions; drain. Return pasta to pot.
  3. In separate pot, melt butter over medium-low heat. Add onion; cook, stirring occasionally, until softened, about 5 min. Whisk in milk and flour until combined. 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 ¼ tsp. salt and ¼ tsp. pepper. Add to pot with pasta. Add baby spinach, Parmesan and reserved squash; toss until coated and combined. Transfer to baking dish. Top with remaining ½ cup fontina. Bake until bubbly, 20 min. Broil until golden, 2-3 min.

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