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Easy Easy Tortellini with Butternut Squash, Kale, and Bacon
A cozy, flavor-packed pasta dish with pillowy tortellini, roasted butternut squash, crispy bacon, and wilted kale all tossed in a light garlic butter sauce. Perfect for fall dinners!
Ingredients
- 9 oz 250g cheese tortellini (fresh or refrigerated)
- 3 cups butternut squash peeled and cubed
- 4 strips bacon chopped
- 2 cups kale chopped (stems removed)
- 2 cloves garlic minced
- 2 tbsp olive oil
- 2 tbsp butter
- Salt and black pepper to taste
- Optional: grated Parmesan for garnish
Instructions
- Roast the Butternut Squash:
- Preheat oven to 400°F (200°C). Toss squash cubes with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes until golden and tender.
- Cook the Bacon:
- In a large skillet over medium heat, cook chopped bacon until crisp. Remove with a slotted spoon and drain on paper towels. Leave about 1 tbsp of bacon fat in the skillet.
- Sauté Garlic & Kale:
- Add 1 tbsp butter and minced garlic to the skillet. Sauté for 30 seconds. Add chopped kale and a pinch of salt. Cook until wilted, about 2–3 minutes. Set aside.
- Cook the Tortellini:
- Boil tortellini according to package directions. Drain and set aside.
- Combine Everything:
- In the same skillet, add remaining 1 tbsp butter. Toss in cooked tortellini, roasted squash, kale, and bacon. Gently stir to combine and heat through.
- Serve:
- Season with salt and pepper to taste. Top with grated Parmesan if desired and serve warm.
Notes
- Make it vegetarian: Skip the bacon and use a bit more butter or olive oil.
- Add spice: Sprinkle red pepper flakes for a little heat.
- Make-ahead tip: Roast the squash up to 2 days in advance and store it in the fridge.
Nutrition
Calories: 490kcalCarbohydrates: 45gProtein: 18gFat: 29gFiber: 4gSugar: 4gVitamin A: 720IU