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Butternut Squash, Rustic Chive & Garlic Tortellini
National Pasta Day arrives on 17 October, right as autumn settles in — the season of cosy kitchens, slow cooking, and ingredients that feel like a warm hug. It’s the perfect moment to lean into comforting flavours, and our Butternut Squash, Rustic Chive & Garlic Tortellini is exactly that kind of dish.
This recipe brings together the sweetness of roasted squash with the aromatic lift of Sharpham Rustic Chive & Garlic, creating a filling that’s creamy, savoury, and deeply autumnal. Folded into fresh pasta and finished with a simple butter sauce or sage oil, it’s a celebration of the season in every bite.
Why this recipe is perfect for October
Seasonal produce at its best: Butternut squash is at peak flavour in October — sweet, nutty, and velvety.
A cheese that loves autumn: Rustic Chive & Garlic melts beautifully into the warm squash, adding depth without overpowering.
A hands‑on ritual: Making tortellini is meditative and celebratory — ideal for a cosy evening or weekend cooking project.
Crowd‑pleasing comfort: It’s elegant enough for a dinner party, simple enough for a weeknight treat.
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Prep Time 1 hour 28 minutes
Cook Time 10 hours

Ingredients
  

Make the Pasta

  • 00 pasta flour
  • eggs

For the filling

  • 1 large Butternut squash peeled and diced
  • 1 tbsp olive oil
  • 2 cloves garlic, crushed
  • 150 g Sharpham Rustic Chive & Garlic, grated

To cook the pasta

  • 3 heaped tsp Devon sea salt
  • 1 tbsp butter
  • small bunch sage leaves

Instructions
 

  • Preheat the oven to 180 ℃
  • Coat the butternut squash with the gali
  • Add your grated Sharpham Rustic along with the roasted squash and blend while still warm. Transfer to a piping bag and leave to cool.

To make the Pasta

  • Place the flour into a bowl and make a well.
  • Add the eggs and egg yolk, using a fork mix the eggs, juice and flour together so it forms a rough dough.
  • Take the rough dough out and knead the dough into a smooth ball.
  • Put the dough in the fridge wrapped in cling film

To construct the pasta

  • Take the dough out and cut in half (it’s easier to roll in two halves).
  • Roll the dough out, turning the sheet over each time you roll. Until the sheet is super thin and you can see your hand through it when you hold it up to the light.
  • 1. Using your cutter, cut out the pasta sheets. ( Little Squares)
  • 2. Pipe the filling into the centre of the dough squares.
  • 3. Pick up the pasta square an fold over the diagonally, to create a triangle, make sure each edge is covered and pinch together.
  • Take the two sides of the triangle and bring these together to create hugging motion. pinch together and repeat until all squares are filled.

To cook Pasta

  • Bring a pan of salted boiled water to the boil.
  • Add the pasta gently to the water an cook until al dente. The pasta will be cooked when the pasta floats to the top of the water.
  • Serve with melted butter and sage leaves

Notes

FAQ: Butternut Squash, Rustic Chive & Garlic Tortellini
  1. Can I make the tortellini filling ahead of time?
Yes — the filling can be prepared up to 2 days in advance. Store it in an airtight container in the fridge. This actually improves the flavour as the cheese, herbs, and roasted squash meld together.
2. Can I substitute a different cheese?
You can, but the flavour will change. Sharpham’s Rustic Chive & Garlic cheese brings a creamy texture and aromatic lift that’s hard to replicate. If you must substitute, choose a semi-soft, herb-forward cheese with good meltability.
3. Can I freeze the tortellini?
Absolutely. Place the shaped tortellini on a tray, freeze until solid, then transfer to a freezer bag. Cook from frozen — just add 1–2 extra minutes to the boiling time.
How long does the pasta need to cook?
Fresh tortellini cooks quickly. Once added to boiling salted water, they typically take 3–4 minutes, or until they float and feel tender but springy.
Can I add extra herbs or spices?
Yes! Sage, thyme, nutmeg, or a pinch of chilli flakes pair beautifully with the sweetness of the squash and the aromatic cheese.
What sauce works best with this tortellini?
A light sauce lets the filling shine. Great options include:
  • Brown butter with crispy sage
  • Olive oil with garlic and lemon zest
  • A simple cream reduction
  • A light vegetable broth for a more delicate finish
What can I serve alongside this dish?
  • A crisp green salad with lemon vinaigrette
  • Roasted seasonal vegetables
  • Warm crusty bread
  • A glass of Sharpham Dart Valley Reserve or another aromatic white wine
I’m new to making pasta — is this recipe beginner-friendly?
Yes. Tortellini shaping takes a little practice, but the dough is forgiving, and the filling is easy to work with. Start with a small batch to get comfortable with the folding technique.
Can I make this recipe vegetarian?
It already is! Just ensure your pasta dough contains no animal-derived additives (most homemade doughs are simply flour and eggs).
Can I make the pasta dough gluten-free?
You can, but gluten-free dough behaves differently. Use a gluten-free flour blend designed for pasta, and expect a slightly more delicate texture.
Keywords Sharpham Rustic Chive & Garlic