Slow Cooker Butternut Squash Tortellini
This slow cooker butternut squash tortellini is comforting, delicious, and so, so easy. The butternut squash makes the perfect creamy sauce!
Well, this was amazing.
And, quite honestly, a little unexpected.
So much so that we had already sat down to dinner and started chowing, when I abstractedly noticed the first few bites were being met with “wow” and “mmmm” and “seriously this is awesome” by my table partners. I shouted “STOP!! Stop eating!” as I realized the importance of documenting this meal for blogging posterity before it was all completely inhaled.
No one stopped, story of my life, so I quickly grabbed my plate, scraped the tortellini onto something {slightly} more presentable, scooted the oblivious eaters out of the way to get to good light, and snapped a couple pictures.
What started out as an experiment-slash-means-to-a-dinner-end proved to be a new family favorite.
It’s already been requested for birthday dinners, anniversaries (not the marriage kind, the “I haven’t hit my brother in three weeks kind”), and just becauses. All the while I’m sitting here thinking how it’s going to save my life this winter.
Comforting, delicious, and so, so easy.
If you haven’t experienced the delightfulness of butternut squash in pasta (like here, here and here), you’re missing out.
The very lightly sweet, winter squash makes the perfect creamy, cheesy, silky smooth sauce and is wonderful with the tender tortellini.
Seriously. That sauce is sooooo yummy. Plus, can we just talk about how the slow cooker wins again? I’m nominating her for best appliance in the history of ever.
What To Serve With This:
Roasted broccoli or skillet green beans
Cheesy Garlic Bread
Green salad or fresh fruit
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Slow Cooker Butternut Squash Tortellini
Ingredients
- 2 teaspoons olive oil
- ½ cup chopped onion
- 3 cloves garlic, finely minced
- ¼ teaspoon minced dried rosemary
- ¼ teaspoon dried thyme
- ¼ teaspoon dried sage
- ½ teaspoon salt
- ¼ teaspoon pepper
- 2 pounds peeled and cubed butternut squash, about 4 cups or so
- 3 cups low-sodium chicken broth
- 4 to 8 ounces cream cheese, light or regular (depending on how creamy you want it), cubed
- ½ cup freshly grated Parmesan cheese plus more for serving, if desired
- 1 ½ pound refrigerated tortellini (see note)
Instructions
- In a nonstick skillet, heat the oil over medium heat. Add the onions and garlic and cook, stirring occasionally, until the onion is starting to soften, 3-4 minutes. Stir in the rosemary, thyme, sage, salt and pepper.
- Place the butternut squash in a 5- or 6-quart slow cooker. Add the sautéed onion and garlic and then pour in the chicken broth. Cover and cook on low for 8 hours or high for 4-5 hours.
- Add the cubes of cream cheese and the Parmesan cheese to the slow cooker. Stir until mostly melted. Using an immersion blender (or using a blender or food processor in batches), blend the mixture until smooth (and return it to the slow cooker if needed). Stir in the tortellini. Cover and cook on high for 30 minutes or until the tortellini are tender.
- Add salt and pepper to taste. Serve with additional Parmesan cheese, if desired.
Notes
Recommended Products
Recipe Source: from Mel’s Kitchen Cafe (inspired by this recipe and this one, too)
Yum!! So good! Thanks!
I made this for dinner last night, and it was SOOOO GOOOOD! So easy too! I only used half a brick of cream cheese (4oz), and that was plenty. I wonder if anyone has tried making this as soup (without the tortellini)? Maybe by subbing heavy cream or half and half for the cream cheese? What do you think? It sounds delicious to me. 😀
Hi Mel– if I use fresh herbs instead of dried (I’m an herb snob)– what quantities would you suggest? Thank you for all of your amazing recipes!
When I sub in fresh herbs for dried, I usually use the rule of thumb to sub in 3X the amount of fresh for dried (so if a recipe calls for 1 teaspoon dried, I’ll sub in about a tablespoon fresh).
Thanks Mel! This will be going in the crockpot momentarily! You’re recipes are fantastic– my favorite is your sheet carrot cake. People think I am la creme de la creme when I make it!
This was fantastic! I got it started in the morning and my teenager finished it up and got it on the table. Thanks for another great recipe to add to my list of slow cooker favorites!
Omgyum! I made this the day you posted it, the day after and again later that week, and today.. So so good! Thank you, Thank you, Thank you!
I misread the recipe and used four blocks of 8 ounce cream cheese! It was super creamy and there was way too much sauce but it tasted good. You might want to change the way you word the amount of cream cheese.
Oh my! I am soo glad I read the replies while my squash was cooking in the crockpot; I also bought 4 blocks of cream cheese (thinking, wow that’s alot of chees)
We made this to cook while we were at church. Prep time was like 5 mins. I used frozen tortellini. I used 4 oz of cream cheese and it made a wonderful almost-soupy sauce, which we loved to dip toasted french bread slices into. This with a salad and grapes made this a major hit over here…even the two big kids ate it and there were enough for leftovers for two. A great recipe! Thank you!
We loved this! Thanks for the recipe.
is it 1 package of 1/2 lbs of pasta, or do you need 1 and a 1/2 lbs of it?
It’s 1 1/2 pounds of pasta.
My husband is not a huge tortellini fan. Could i just use regular elbow noodles or something like that instead? Or do you think it wouldn’t be quite right?
I haven’t tried any other pasta besides tortellini but you could make the sauce in the slow cooker and boil whatever kind of noodles you wanted separately and serve the sauce over the top – several people have tried that already and it works great.
My husband tried hard to hide his lack of enthusiasm when I told him this was for dinner. He LOVED it and then claimed the leftovers.
MKC is my go to website for menu planning. Thank you!!
I keep reviewing this recipe to see if I left something out, but nope, I followed it exactly. I thought it was just okay and my kids (who are usually good eaters) only ate it because I forced them . I’m stumped reading all these rave reviews. Not sure how everyone thinks it was so amazing. I usually love butternut squash, but I thought this was somewhat flavorless and blah.
Sorry you didn’t love this, Bev – if it was flavorless, it might have benefitted from a pinch of salt and pepper at the end (in step #4 of the instructions). A lot of the flavor will come from the brand of chicken broth and tortellini you use, too. In the end, some recipes just aren’t for everyone; thanks for checking back in with your thoughts. 🙂
My kids LOVED this. I served it with grilled cheese, and they hardly touched their sandwiches. My 5 year old exclaimed, “this is the best night of my life! This is better then all my candy!” While one of my 3 year old boys (who was struggling to put his thoughts into words) said, “this makes my belly clap!”
Haha! That made me laugh! And yes, you can freeze the butternut squash without cooking or parcooking it first.
I made this today and like another poster reported, it was way too rich for us. I used 6 oz of cream cheese and we could each only eat a small bowl full :(. Too bad because it’s a beautiful dish! But beware that it’s very rich. I’d only add maybe 2 oz of cream cheese (if at all) if I made it again. Maybe a dash of cream or half and half would lighten it up a bit. Thanks for all your recipes, Mel. I usually love everything I try from your blog!
We had this last night for dinner. It was so good. We all loved it. I just used the whole squash I bought, most likely more than 4 cups, but just added more chicken broth. I used frozen cheese ravioli and just cooked it and then let everyone just put on how much sauce they wanted on their pasta. I didn’t add the Parmesan in the sauce, just let everyone put it on top of their own. It was yummy for a cool fall night.
We had the beef with broccoli the night before and loved it also. I just wanted to say thanks for sharing all your great recipes. I have tried several of your recipes and all of them have been awesome. My family knows if I get the recipe from Mel’s Kitchen Cafe, then it is going to be great. Your site is by far my favorite recipe blog. Thanks!
Thanks, Jillie!
Tried this a few days ago (with 4 oz cream cheese) and it was awesome! The only thing that would keep me from making it often would be the cost of the refrigerated pasta. Leftovers – the sauce had turned very thick, but I guess I could have tried thinning it a bit with some milk or water. Great flavor. Thanks, Mel!
Another great recipe. I do think I’d prefer a little less Cream Cheese so next time I’ll go with 4 oz instead of almost all of the 8 oz. block. I loved the taste but, alas, due to a real dumb error on my part, we didn’t really get to enjoy it. I love using my crock pot and the imersion blender has saved my rear end several times – that said, PLEASE don’t use a crock pot liner with this recipe. I did it and I can tell you that shredded crock pot liner does not add to the consistency of the dish. LOL – I tried to strain it out but decided it probably wasn’t very healthy because tiny bits were probably still in there. Luckily I hadn’t added the ravioli (I had some frozen ravioli I was going to use instead of tortellini) ended up with regular tomato sauce. I’ll be making this again soon. Thought you’d get a chuckle out of my mistake!
Ah, Jane! You have an awfully good attitude despite the liner fiasco. What a nightmare!
Jane – thank you for posting this! I always use liners and was debating about using it with this recipe today. Now that I have read your experience, the debate has ended and this recipe is now happily cooking in my naked crockpot! Thanks again!
Unfortunately, this wasn’t the best dish I’ve made from the site, Mel. Thank goodness our guest said she enjoyed it(?)…..but, she seemed sincere, so that was positive. However, neither my hubby or myself cared for the dish. It may have had something to do with the fact that I used the whole 8 oz. of cream cheese – way too much richness for us…..however, as it was the first time making this dish, I thought I would give it a try….likely the mistake.
It was way to rich for our tastes – we eat a lot of simple stir fried veggies with very little meat…..creamy dishes are not our ‘cuppa tea’ so to speak.
However, this does not deter me from trying other recipes and I will c/t do so.
This one just isn’t going to be one of our favourites.
Slow cookers are the best appliances ever. This looks amazing – maybe just maybe it’ll convince my kiddos to eat tortellini? How they can NOT like it I’ll never understand. Can’t wait to try this one!
Wait. I’m sorry. Did you just post a recipe calling for two convenience items from Costco, utilizing the entire amounts in the package, and all the other ingredients are kitchen staples? You did? I love you. It’s in my crockpot now.
I made this using the whole 8oz of cream cheese. It was alright, but I think next time I will definitely make with the 4oz or less of the cream cheese. It was too cheesy (hard to believe that’s possible) it completely overpowered everything else.
Mel I’ve followed this recipe- using 4 cups of butternut squash. But I have half a squash left that I have peeled and cut. Can I save it somehow? Thank you for your help and recipes!!!
Hi Ashlee, yes! Just peel and cube the rest of the squash and then freeze it – you can use it in most recipes calling for cubed, butternut squash. 🙂
You can just freeze it? It doesn’t need to be blanched or anything?
Made it. Loved it. Will definitely be making it again soon. Thanks for another winning, tasty, delicious and easy meal. I talk about you and your recipes so much my fiance always asks about you, “What’s Mel cooking up today?”
Haha, loved that comment. Thank you!
Always looking for delicious vegetarian dinner ideas that I can make for when my mother-in-law makes her weekly visits. I think I’ll give this one a try as my two teen-aged sons love anything cheesy and/or pasta-y and this looks like it may just make everyone happy. I will try making it with vegetable broth. Have you tried it that way?
No I haven’t but I think it should work fine. 🙂
Completely and totally amazing! Less than 10 minutes prep and you get the most awesome flavor payoff! Love how creamy and smooth the sauce is and without using cream or butter. I crisped up some pancetta and sever it on the side for an added salty texture and it was great. Another winner Mel!
I made this and it WAS fabulous. I didn’t have chicken broth so i added a tablespoon of soysauce and water – worked great. I made half for a friend and kept half. The half I kept sat warming in the crockpot for too long and this gave it a bitter overcooked onion aftertaste. I added 5-7 drops of lemon essential oil*, and the bitter flavor was gone. The lemon turned into a nice sweet aftertaste without the sugar! *Only use essential oils that are pure enough to consume.
I am not a squash person. I eat it maybe once a year to be polite at my mother-in-law’s house. I tried this recipe tonight, and I can honestly say that this is one of the most delicious meals I have ever created. I used the Costco tortellini and it was divine. I also omitted the sage as I am not a fan of safe and it was still amazing. Wow. Thanks, Mel!!!
Tried it, LOVED it!! I added about 3 sauteed chicken breasts cut into pieces….perfect, complete meal with some crusty bread and a salad or steamed vegetable. Another winner from Mel!
Thanks so much and keep them coming!
Tricia
Hi – I was wondering if the tortellini you used was cheese or meat – my Costco carries both… ?
woops – see the answer now. Nevermind 🙂
Do you think frozen cubed squash would work?
Yes, frozen cubed butternut squash should work just fine. 🙂
Making this tonight with pumpkin puree I have in the freezer. Thanks for the very quick dinner idea.
This looks so good! I wish they made versions of pre-made tortellini thats gluten free.
There is a brand of GF tortellini’s that I purchase for my son.. Conte’s pasta, if you have a Wegman’s near you, they carry the brand. Hope this helps.
I want this right now! Next week meal plan for sure.
This looks amazing. What are your thoughts on adding a bit of maple syrup to the squash mixture? I love pumpkin ravioli with maple cream sauce but I’m not sure if maple will go well with the other flavorings in this recipe?
Hmmm, I’m not sure. I probably wouldn’t add it because I don’t like savory dishes to have too much sweetness and the butternut already adds a touch of sweet but if you like the flavor combo, I think it’s worth a try.
Wow, haven’t seen you in my newsfeed for a while…So glad..This looks amazing, I wonder if the dry would work if you cooked it according to the package and just stirred it in…
I’m so sad it’s too late in the day to start this for dinner tonight……tomorrrow it is!
Do you think it would turn out well enough if I left out the cream cheese? Or used heavy cream instead?
Leaving out the cream cheese would make it less creamy and probably a bit less thick but you could definitely try.
Report (for anyone else who might have husbands against cream cheese too!) — I used 1/2 cup cream instead of the cream cheese. It is delicious! I’m sure it’s missing the tangy element (maybe sometime I will try Fage) but it’s still definitely worth eating and so super easy. Thanks for a great recipe and for saving me at dinnertime pretty much every night for the past five years 🙂
Been making your recipes for years now and they never disappoint. Thanks Mel!
Thanks Karen!
Yum! This looks like such an easy meal to pull together! We’ll have to put this on the menu plan for next week because my husband loves all things tortellini!
Paige
http://thehappyflammily.com
Hmmmm – my husband hates squash, but I might make this when he isn’t looking & see if he’ll eat it… I’m all about the crockpot lately too. I even made my Thanksgiving ham (I’m Canadian) in it this year. It came out perfect & it was nice to not juggle oven space for all the sides.
Mel,
My husband hates cream cheese. Would this turn out okay if I left it out? Is there something I can substitute, like do you think just basic cream would work?
Thanks in advance!
PS Thanks for saving me at dinnertime daily for five years now 🙂
I haven’t made this but I’m wondering if you couldn’t try ricotta cheese in place of the cream cheese?
I haven’t tried it – the texture probably won’t be quite as creamy but it’s worth a try if you like ricotta.
Hi Mel: I have he butternut squash chopped and in the slow cooker….heading out for the tortellini soon. This sound wonderful…..will let you know how hubby and I like it. Thanks for all the time and effort you expend to ensure those of us with no imaginations, can find, such great recipes. Have a wonderful day Mel.
Thanks Gail – I hope you like it!
Looks so cozy and comfy can’t wait to enjoy this on a cold winter day.
Yummmm… I was going to cook squash tonight anyway- this sounds like a great way to try it. Any tips on peeling the squash? I’ve never peeled one before though I’ve baked it a million times. The skin seems to so hard. Thanks in advance!
Peeling and cutting up butternut squash used to be a total pain for me until I discovered this tip. Cut the squash into two parts – the long upper part, and the round part at the bottom. It makes it easier to hold this way. Peel it with a regular vegetable peeler. Chop it up into cubes (or whatever you need). There will be seeds in the round part, just scrape them out 🙂 No need to buy the pre-cubed containers of squash at the grocery store.
I’ve used both a vegetable peeler & a regular knife. Either way, the key is to cut it up into sections first. If you decide to use a regular knife, make “solid” chunks that will sit flat on your cutting board and just slice down the outside.
I saw a tip here on MKC quite a while back I’ve been using with great success. I stab the squash just a few times to keep it from exploding, then put it (whole) in the microwave for 3-4 minutes. It totally softens the skin (even though it is hot). I either let it cool first then peel, or grab a hot pad and do it if I’m in a hurry. It works great.
Thanks for reminding me of this! 🙂
Hey Dana – great question. The skin is really tough but I usually use a vegetable peeler. This method from The Kitchn is basically how I do it if I’m not buying it at Costco already peeled and cut for me (so spoiled).
http://www.thekitchn.com/how-to-peel-and-cut-butternut-squash-cooking-lessons-from-the-kitchn-65196
The refrigerated tortellini I see at the store is usually filled with cheese or herbs. Is the tortellini you used filled?
Yes, the kind I use was labeled 4-cheese tortellini, I believe.
I never thought of putting tortellini in the slow cooker…I love that this is a great head start on dinner, with just that final toss of cheese and tortellini at the end. And I love butternut squash and pasta whether it’s stuffed with it or in the sauce. Yum!
Yum! This looks and sounds amazing! I can’t wait to try this. Thanks Mel!
What a great way to start the day!! Not only did I get to read an email from my boy in Armenia… who reported he made breadsticks and scones (the fryed in oil kind).. “thanks for teaching me how to cook Mommy… the recipes you sent with me are really coming in handy” .. Many of those recipes include ones from MKC. I get to read this totally fun post by you and I now know what to do with the butternut squash that has been sitting on my counter staring at me for a couple of weeks now. And the bonus is that my hubby who had to head to the city this morning for a work related meeting was already planning a stop at Costco on the way home, so I can get the good tortellini too!! Can’t wait to try this. Bring on Halloween week… hope you have a great one with your kiddo’s !!
I hope you have a great Halloween, too, Helen! Love that your son is cooking up a storm in Armenia. 🙂
This looks lovely. We gobbled down your butternut squash stuffed shells last night and cant wait to get to the leftovers for lunch. This however, looks equally as lovely and slow cooker…… yes please!
We love butternut squash and I have one sitting on the counter! We were away last week and so here it is Monday morning and I was sitting here agonizing over the age old question, “What will I fix for supper?” . Have I told you lately just how wonderful my family thinks you are — creative, giving, talented, hard working with a great sense of humor? Thanksgiving for all you do flows around here not just in November but throughout the year. 🙂
You are so sweet, Sheila – thank you! I always enjoy seeing your comments pop up.
This is now a new favorite at our home too! So good.