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 Warm Roasted Butternut Squash and Kale Tortellini Salad 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.  (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.) Oh and let’s not forget the simple 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 hearty non-dairy pasta of your choice. Don’t have or like kale, then substitute it with spinach or another leafy green that you like.

Lastly, if you’re feeding more than two people then you may want to double the quantities.

Get the Recipe: Warm Roasted Butternut Squash and Kale Tortellini Salad

Yield: 2 servings

Prep: 15 minutes mins

Cook: 30 minutes mins

Total: 45 minutes mins

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 Warm Roasted Butternut Squash and Kale Tortellini Salad is perfect for the cooler months and can actually be served warm or cold.

5 from 3 reviews

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Ingredients

For the salad:

• 3 to 4 cups butternut squash, cubed
• 2 to 3 tablespoons olive oil, for baking butternut squash and a drizzle for sautéing the kale mixture
• salt and pepper, to taste
• 2 cups refrigerated cheese tortellini, I used about 5 ounces/half of the package of Trader’s Joes brand
• 1 small shallot, thinly sliced (or very small red onion)
• 3 cups kale, lightly packed and thinly sliced
• 2 cloves garlic, thinly sliced

For topping:

• Asiago cheese, freshly grated (or parmesan cheese)

For the dressing:

• 1 tablespoon olive oil
• 1 teaspoon Dijon mustard
• 1 teaspoon apple cider vinegar
• 1 small handful fresh herbs, roughly chopped (I used fresh sage, but use what you have on hand or like or omit all together)
• 1 pinch of red chili flakes, optional
• salt and pepper, to taste

Instructions

Cook the butternut squash:

• Preheat oven to 375 degrees.
• Add the butternut squash to a lined sheet pan and drizzle it lightly with enough olive oil to coat them. Season lightly with salt and pepper and give that all a mix. Bake until fork tender, about 25 minutes or so, giving them a stir about half way through.

Prepare the dressing:

• In a large bowl, prepare your dressing and set it to the side.

Cook the pasta:

• Meanwhile, boil the tortellini’s according to the directions, drain them when they are done and transfer them to the large bowl and give it a quick toss.

Sauté the kale mixture:

• Then in a medium skillet, over medium-low heat, add in a slight drizzle of olive and sauté your shallots until they are caramel in color (for about 10 to 15 minutes) and then add in kale and garlic and sauté for about 2 to 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, add that into your bowl as well and lightly give them a toss, mixing the dressing in well. Taste and add salt and pepper, if necessary. And add a little more olive oil or vinegar, if too dry.
• Top your salad with Asiago cheese and enjoy!

Calories: 661kcal, Carbohydrates: 78g, Protein: 22g, Fat: 32g, Saturated Fat: 6g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 16g, Cholesterol: 40mg, Sodium: 554mg, Potassium: 1161mg, Fiber: 13g, Sugar: 9g, Vitamin A: 32549IU, Vitamin C: 143mg, Calcium: 521mg, Iron: 6mg