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Butternut Squash Tortellini with Brown Butter Sauce Recipe

Butternut Squash Tortellini with Brown Butter Sauce

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (133)

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Average Rating:

Total Reviews: 133

Showing 111-120 of 133

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  • on March 17, 2007

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    Wonderful meal for a winter night. I substituted pine nuts for the walnuts, and they worked beautifully. Would definitely make again!

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  • on March 17, 2007

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    This was pretty hard to make. 3 out of 4 us liked it, but my son didn't. He didn't like the combination of flavors.

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  • on March 16, 2007

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    This dish seems more like an appetizer than an entree. The flavor is too powerful for an entire meal.

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  • on March 15, 2007

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    I saw the show and just had to try this. I like the idea of making the tortelli and freezing them seeing I wanted a meatless meal for Friday...however, I couldn't wait and after a few were frozen firm enough, I just had to try a few...absolutely heavenly! BUT the real test is when I bring them to work tomorrow. No matter what the reaction from my co-workers, I give it *5 STARS*

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  • on March 15, 2007

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    This recipe took a bit more work than the recipes I usually choose, but the results were delicious! I don't know if Giada had larger wonton wrappers, but I needed one and a half packages and ended up with about 80 tortellini, not the 36 she mentions in the recipe. I used the amounts of filling ingredients that she stated (although I went by the weight of the squash, I didn't notice how many cups it was. I cooked enough for 2 people the evening I made these, and froze the rest. The ones I cooked without freezing tasted great, but fell apart a bit while cooking; when I cooked some of the frozen ones last night, they came out perfect.

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  • on February 19, 2007

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    This recipe is sooo yummy! It was semi-hard to make because it took a little while to get the nack of folding the tortellini's and the squash took quite a bit longer to cook than the recipe says, but the end result was very much worth it!

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  • on February 16, 2007

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    I may have hurt having my husband take me out to dinner by serving him these-but the way he went on about the different tastes and how delicious it was may have been worth it. I really enjoyed making these. I had to use eggroll wrappers,cut them into quarters and it worked fine. It made about double what it said so I froze them and can't wait to eat them again. The flavors were so gourmet, I was really proud of myself. My dad is saying he wants me to make them for him. I bought the butternut squash already cut up-made that part particullarly easy. The butter sage makes this recipe. My husband had just told me about a lunch he ate with cranberries and walnuts and I had them and was thrilled to use them in this. What awesome flavors. BIG HIT!!!

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  • on February 13, 2007

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    oh my god these were so delicious we ate them two nights in a row! and I consider myself very hard to please, i'm a tough food critic! you must try.

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  • on February 11, 2007

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    This recipe was so great. I never used wonton wrappers before & was so pleased. My daughter loved helping. The filling tasted much better after I cooked the tortellini, very tasty & creamy. I will make this again for company!
    Thanks Giada!

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  • on February 10, 2007

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    I rarely make a recipe without altering substantially-but this one was incredible just as is! The only tiny thing I did different was to add more cookies after processing to add crunch. My squash was only a little larger than called for, but I found the recipe made many more tortellinis than it said - which is a good thing cause they freeze and I can't wait to have them again. My stepsons who love my food both agreed this is a keeper!

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