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–+ servings
Winter squash tortellini

PUMPKIN / SQUASH TORTELLINI

Michelle Sam
An easy and creative way to re-purpose Halloween squash and pumpkins with the help of dumpling wrappers, mascarpone cheese and some herbs and spices!
5 from 1 vote
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Prep Time 1 hour
Cook Time 1 hour
Cooling 4 hours
Total Time 6 hours
Course Main Course
Cuisine American, Italian
Servings 28 pieces
Calories 105 kcal

Equipment

  • Food processor or blender

Ingredients
 
 

  • 745 grams cubed squash or pumpkin
  • 3 Tbsp dark brown sugar
  • 1 tsp sea salt
  • ½ tsp fresh ground pepper
  • 3 Tbsp unsalted butter
  • ½ cup mascarpone cheese
  • ½ tsp ground cinnamon
  • ½ tsp freshly grated nutmeg
  • 1 Tbsp balsamic vinegar
  • 2 Tbsp grated parmesan cheese
  • 1 tsp mushroom bouillon salt can be used
  • pepper to taste
  • 1 package dumpling skin wrappers

Sage brown butter for 12 raviolis

  • 4 Tbsp sweet butter
  • 1/16 tsp sea salt a pinch
  • 8 fresh sage leaves depending on size
  • 4 Tbsp water from boiled tortellini
  • parmesan for grating
  • bittersweet chocolate for grating

Instructions
 

Squash filling using oven

  • Preheat oven to 375° fahrenheit / 190° celcius.
    Cubed squash or pumpkin.
  • Place cubed squash on a foil on a baking tray. Sprinkle 2 Tbsp brown sugar, 2 Tbsp of butter, salt and pepper.
    745 grams cubed squash or pumpkin, 3 Tbsp dark brown sugar, 1 tsp sea salt, 3 Tbsp unsalted butter, ½ tsp fresh ground pepper
  • Bake for 40 minutes until squash looks soft.

Squash filling using microwave

  • Place cubes squash in a microwave-safe bowl.
  • Sprinkle 2 Tbsp brown sugar, 2 Tbsp of butter, salt and pepper onto squash
  • Microwave on high for 10 minutes or until soft.

Squash filling

  • Add remaining brown sugar, butter, balsamic vinegar, mascarpone, parmesan, cinnamon and nutmeg.
    ½ cup mascarpone cheese, ½ tsp ground cinnamon, ½ tsp freshly grated nutmeg, 1 Tbsp balsamic vinegar, 2 Tbsp grated parmesan cheese, 1 tsp mushroom bouillon
    Add other ingredients before pureeing.
  • Place squash in food processor and puree squash until smooth.
    3 Tbsp unsalted butter
  • Season to taste with additional salt and pepper if necessary. Mix well. Cover and refrigerate for 4 hours. Can be made 2 days in advance.
  • Puree squash until smooth. Squash should feel like mashed potato. If it's too wet, place it back in the oven to dry.
    Pureed squash
  • Assemble tortellinis with dumpling wrappers
  • Boil tortellinis in lightly salted water until tender, about 2-3 minutes.

Sage Brown Butter

  • While tortellinis are boiling, melt butter in a large skillet with a pinch of salt.
    4 Tbsp sweet butter, 1/16 tsp sea salt
    Melt butter to crisp sage.
  • Saute sage leaves on both sides.
    8 fresh sage leaves
    Crisp sage leaves in butter.
  • Set leaves aside.
    Crisp sage leaves.
  • Place tortellinis into melted butter and transfer to a serving platter or individual dishes.
  • Add the water from the boiled tortellinis to the skillet and swirl with residual butter.
    4 Tbsp water from boiled tortellini
  • Spoon butter sauce over tortellinis. Finish by adding crisp sage leaves and a generous grating of parmesan cheese and black pepper.
    parmesan for grating, bittersweet chocolate for grating
    Winter squash tortellini

Video

Notes

This recipe makes about 28 tortellinis.   5-6 raviolis per serving.  Freeze uncooked tortellinis for future use.

Nutrition

Serving: 6piecesCalories: 105kcalCarbohydrates: 13gProtein: 2gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 13mgSodium: 232mgPotassium: 108mgFiber: 0.5gSugar: 2gVitamin A: 2414IUVitamin C: 2mgCalcium: 25mgIron: 1mgNet Carbohydrates: 12g
Keyword pumpkin, squash, tortellini
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