Warm Roasted Butternut Squash and Kale Tortellini Salad

Warm Roasted Butternut Squash and Kale Tortellini Salad


Nothing screams comfort, more than a yummy bowl of pasta and this dish truly gives me the warm and fuzzies. 🙂 I love pasta salads and this one is perfect for the cooler months and can actually be served warm or cold. I tried to keep this a bit simple by roasting some Butternut Squash, then sautéing a shallot and a bit of Kale, along with some fresh Garlic and tossing that all in together with Cheese Tortellini’s and a simple Herb Dijon Mustard Apple Cider vinaigrette(just for a little extra flavor but not to saturate it), which could easily be omitted if you’d prefer. I’ve also tossed in some Asiago Cheese because…I love cheese. 🙂 If you’re vegan, then just use a non-dairy pasta of your choice. Don’t have or like Kale, then substitute it with Spinach or another leafy green that you like. I always keep a package of tortellini’s in the freezer, because they’re so easy to make into various pasta dishes or throw into soups. Lastly, I made a small serving for Alex and I, because I honestly wasn’t sure if he’d like it or not because he’s not fond of Butternut Squash, but to my surprise he actually really enjoyed it. So if you’re feeding more than two people then you may want to double the quantities.


Warm Roasted Butternut Squash and Kale Tortellini Salad


Recipe: Serves 2


Roughly 2 cups of fresh/frozen Cheese Tortellini’s – (I used about 5 ounces/half of the package of Trader’s Joes brand Cheese Tortellini’s)

3 – 4 cups of Butternut Squash (cubed)

1 Shallot (or very small Red Onion) (thinly sliced)

1 – 2 Cloves of Garlic (thinly sliced)

2 – 3 cups of Kale (cleaned/hard stems removed/cut into bite size pieces)

2- 3 tablespoons of Olive oil (drizzle for baking Butternut Squash and a drizzle for sautéing Kale/Shallots/Garlic)

Asiago Cheese for Topping (Parmesan is good too)

For the Dressing:

1 tablespoon Olive Oil

1 teaspoon of Dijon Mustard

1 teaspoon of Apple Cider Vinegar (or what every type of vinegar you like)

1/2 tablespoon of finely chopped fresh Herbs of your choice (I used fresh Sage, but use what you have on hand or like or omit all together)

1 pinch of Red Chili Flakes (optional)

Sea Salt / Pepper to taste


Warm Roasted Butternut Squash and Kale Tortellini Salad


Preheat oven to 375 degrees. In a medium bowl, place in butternut squash and a drizzle of olive of oil to coat them, mix and place them on a lined baking sheet. I like to sprinkle a little salt and pepper on them at that this point as well. Bake for about 25 minutes or so, giving them a stir about half way through, until soft to the fork. While they are roasting, boil your tortellini’s according to directions, drain them when they are done and put in a medium bowl for mixing. Prepare your dressing and set to the side. Then in a medium skillet, add in a slight drizzle of olive oil and saute your shallots or red onions on a low to medium heat until translucent and caramel in color(for about 10 -15 minutes) and then add in kale and garlic and sauté for about 2 – 3 minutes or just until the kale is wilted. Once done, put that in the bowl with the pasta. Once your butternut squash is done, then add that into your bowl as well along with your dressing and lightly give them a stir, mixing the dressing in well. Taste and add sea salt/pepper, if necessary. Top with Asiago Cheese and enjoy!


Warm Roasted Butternut Squash and Kale Tortellini Salad

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