This One Pan Creamy Tortellini with Butternut Squash Kale and Bacon is so quick and easy to make and sure to please! A new fall fav!
I love the flavor combination of squash, bacon and kale, then pair that with tortellini along with a creamy parmesan sauce and you know this dish has got to be good!
I’ve made this twice this fall and I’d love to make it again before the season is up because it is so incredibly delicious! It’s one of the best ways to use up that butternut squash you’ve got sitting on your counter right now.
It’s hearty, it’s flavorful, and since it’s got the kale and squash we can feel okay about the cheesy tortellini and bacon right? :)
And you can’t beat the fact that it’s all cooked in one pan because we all love that easy clean up.
Skillet dinners are totally my thing and this one is the perfect example as to why. All those flavors simmer together and you end with a skillet full of goodness!
Add this one to the menu, it’s a seriously satisfying fall tortellini dinner! I mean it has bacon so we know from the beginning it’s good, right?
One Pan Creamy Tortellini with Butternut Squash Kale and Bacon
This is such a hearty and satisfying fall tortellini dinner! The flavors here all pair so well together. And bonus, it's all cooked in one pan so you don't have a mess of a kitchen to clean up afterward.
- 6 slices bacon, chopped
- 1 cup chopped yellow onion
- 3 cups 1/2-inch diced, peeled and seeded butternut squash
- 1 Tbsp minced garlic
- 1 (14.5 oz) can low-sodium chicken broth
- 1 tsp minced fresh sage and thyme*
- 1 fair pinch nutmeg
- Salt and freshly ground black pepper
- 1/2 cup half and half
- 1 (9 oz) pkg refrigerated three cheese tortellini (use one that cooks within 7 - 10 minutes)
- 4 cups (4 oz) chopped kale (thick ribs removed), rinsed and drained
- 1/3 cup packed finely shredded parmesan cheese
Heat a 12-inch non-stick skillet (with tall sides) or a saute pan over medium-high heat.
Add bacon and cook turning occasionally until crisp, about 5 - 7 minutes. Press bacon up against sides of pan to drain rendered fat back into pan.
Transfer bacon to a plate lined with paper towels while leaving drippings in pan. There should be 2 Tbsp (if not you can add a little olive oil).
Add in onion and saute 3 minutes then add in squash and garlic and saute 2 minutes.
Pour in chicken broth and add thyme, sage and nutmeg. Season with a pinch of salt and some pepper. Bring to a boil then reduce heat to medium-low.
Cover and simmer 10 - 12 minutes until squash is nearly tender.
Pour in half and half then toss in tortellini. Sprinkle kale evenly over top, cover with a snug lid and simmer until tortellini is cooked through, about 8 minutes, tossing once halfway through.
Turn off heat. Toss in parmesan cheese and half of the bacon. Season with a little more salt as needed.
Top with remaining bacon and serve warm.
*I recommend buying the poultry herb blend so you don't have to purchase both separately. You could try a heaped 1/4 tsp dried of each as a sub.
Recipe source: Cooking Classy