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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 81-90 of 133

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  • on December 02, 2007

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    not only were these beautiful, but they were absolutely delicious! We made three times the recipe (for 20 people as a Thanksgiving first course and ended up with 200+, so the recipe certainly makes more than stated.
    Although there's a lot of work upfront, it's fun to do with a helper or two....and once frozen, it is SO easy on the day you are serving.
    A FABULOUS LOOKING, GREAT TASTING crowd pleaser! I have never served something so beautiful.

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  • on November 30, 2007

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    These are very good and by using the won ton wrappers, so easy! I made these for friends a few weeks ago and have been asked to make them again by family at home twice since then.

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  • on November 12, 2007

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    this is a time consuming recipe but is well worth the effort. the tortellini melt in you mouth and the flavor is perfect. the brown butter sauce is sinful.. but what the heck, it sure is scrumptious!

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  • on November 12, 2007

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    This recipe is great. It even leaves room for the imagination. My lame grocery store didn't have some of the ingredients so I ad-libbed. You can also adjust for more or less, if the need arises. The most tedious part is forming all the tortellini. They freeze great!

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  • on November 10, 2007

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    I didn't understand some of the negative reviews, especially about it being "bland". It could be that butternut squash can vary in it's flavor, some sweeter and creamier than others, depending on the season and how fresh it is.

    We made it with Delicata squash, , I added about 1-1/2 T half-n-half to the mixture, and a tiny bit of agave syrup.

    For the sage we used dried rubbed sage -about 1 T -instead of fresh, and we toasted the walnuts in a little bit of walnut oil.

    It was one of the most mouthwatering dishes we've ever made, and we do cook quite a bit.

    We HIGHLY recommend this dish - even if we changed it a little just to accomodate our tastes, I'm sure it would be delicious as Giada wrote it as long as your ingredients are high quality.

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  • on November 06, 2007

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    One more reason to look forward to Fall. Yum! Buttery, delicious, melts in your mouth!!!

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  • on November 06, 2007

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    I have made these 3 times and now make larger raviolis by placing one wonton wrapper over another and securing all sides, it was less tedious for me. I brought these as an appetizer to a party over the weekend and everyone raved and raved. I have never used the amaretti cookies but do add 2 T pure maple syrup for sweetness to the squash/ricotta cheese mixture. I have also found that freezing these first works so much better for me (they are less likely to split apart at the seams when you boil them. Fabulous recipe!

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  • on November 01, 2007

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    Really good! The only thing I would say is the tortellinis were overstuffed. I would put in maybe 2/3T instead of a whole one. Also, a bit too much butter for my taste but otherwise, it was quite good.

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  • on October 25, 2007

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    My husband and I were excited to try this recipe and possibly have it as a side dish for Thanksgiving dinner. I'm glad we tried it first. It was quite bland. We were very disappointed in this recipe.

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  • on October 09, 2007

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    This is something different. I added and took away from it based on my tastes and my sister's taste. And I made it more ravioli style rather than tortellini. Also, I mde some boiled and the others I fried. My sister and I decided the fried version was much better and used the butter cause moreso as a dipping sauce. I may not make this own again, but may use the techniques for other ravioli meals.

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