Butternut Squash Tortellini with Brown Butter Sauce

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This meal was absolutely delish. We used it as a side dish, but it ended up being the highlight due to its sweet and savory flavors. The filling was incredible, especially with the almond and nutmeg combination. We could not find amoretti cookies and instead used almond extract. It was divine. The folding technique Giada uses with the won ton wrappers is essential to the won tons holding the filling without bursting and spilling out. Additionally, we filled with 1 tsp rather than 1 tbsp because otherwise they were too big for the tortellini.

The cranberry/walnut brown butter was the creme de la creme. It was an absolutely divine meal, which pleases both family and friends! There was not a tortellini left following the meal.

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Delicious meal

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Giada...you never fall short! For those of you who hate to peel butternut squash, (myself included, Trader Joe's sells it already peeled & cubed. So easy to season & pop in the oven. I know Giada wants to make life easier for the homecook by using wonton wrappers, but you've just gotta make this with fresh pasta! I formed them as ravioli; just easier. It's insanely delicious. I sauced each plate individually, which made a perfect companion to the ravioli. My husband said "This is a gourmet ravioli." Note: I didn't have Herbs de Provence (was out, so I just used some dried thyme. The filling is the star! Nicely done, Giada.

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I often use mashed sweet potatoes from the refridgerated section as a substitute for butternit squash in recipes--what a time-saver. Sometimes it's hard to find the sweet potato variety so at holiday time I buy several and freeze them. Just pop it in the microwave and presto--instant "squash" puree. It works perfectly in this recipe. I also use this product to make a squash and apple soup with fresh rosemary and also for a sweet potato creme brulee. Thanks Giada--can't tell you how many of your recipes have found their way to my table!

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I have made this recipe twice now, once with the wonton wrappers and once with homemade ravioli pasta. It was delicious both ways. The filling is exquisite. It is nice to have such a delicious recipe that I can make ahead of time and freeze for special guests.

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I loved the concept of this recipe, but my family is very picky with veggies, and none of them, except myself like Butternut Squash. I LOVED the idea of this recipe, so I decided to use the concept it and just tailor make it to what my family likes. It turned out amazing...so, this is what I did....The Tortellini stuffing: 1 15oz container of ricotta cheese, 1/2 c mozzarella cheese, 1 box of frozen chopped frozen spinach (defrosted, and squeeze all liquid out, 1 egg, 1/4 tsp pepper, 2 cloves minced garlic...mix well.....this stuffing used up one package (12oz of square wonton wraps. I used my finger dipped in water to seal the edges because I found it made less of a mess, and the water is no calories versus the egg! Now for the sauce: I used the same amount of butter, but I added slivered almonds the last minute or two. I let it cook until it browned and then I poured it over my tortellini, then I dressed the top with 2Tbs of fresh Basil cut into ribbons, and fresh Italian parsley, and then to finish it off, I have to put a dusting of freshly grated parm/reg. I hope that you might give this a try, or this might inspire you to come up with your own variations to these wonderful recipes that the food network has listed. Giada thank you for the great ideas.

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This is a family favorite and my daughter asked me to make it for her wedding. 110 guests can't be wrong! It was a perfect side dish to the lamb and/or beef tenderloin and the vegetarians loved it as a main dish! The wonton wrappers were perfect as they were much lighter than pasta and the thin translucent wrapper allowed the color of the squash to show through. (if you overcook them, they will fall apart The sauce was fabulous....it adds amazing color, texture and is a symphony of tastes that got raves from everyone! I get asked for this recipe every time I make it. We now just call it the "wedding pasta".

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A little too rich for a main dish, but I froze half and serverd it as a starter at a dinner party. Everyone asked for the recipe. Will for sure make again

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..If it was made with pasta dough. Wonton wrappers don't make good ravioli or tortellini. But the filling was good.

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Wow, this was a very time consuming project, but so worth it! The recipe makes more like 80 tortellini with filling left over, so you can definitely get more than one meal out of this.

The flavors were rich yet delicate. I couldn't find the Amaretii cookies, but used some almond snaps and a tablespoon of Amaretto which worked out well. Also, I added 4 oz. of goat cheese, which was just enough to add flavor without overpowering the subtle sweetness of the squash.

You have to watch that browned butter sauce, or it will burn before you know it! I would definitely reccomend this dish and will make it again. Thanks, Giada!