Crock Pot Butternut Squash Tortellini
Author: Amy Flory
Prep time: 20 mins
Cook time: 7 hours
Total time: 7 hours 20 mins
This creamy and delicious Crock Pot Butternut Squash Tortellini will knock your socks off!
  • 2 pounds peeled and cubed butternut squash (approx. 4 cups)
  • ¼ tsp minced dried rosemary
  • ¼ tsp dried thyme
  • ¼ tsp dried sage
  • ¼ tsp poultry seasoning
  • ½ tsp salt
  • ½ tsp pepper
  • 2 tsp olive oil
  • ½ cup chopped onion
  • 4 cloves garlic, finely minced
  • 3 cups chicken broth
  • 4 to 8 ounces cream cheese (light for fewer calories)
  • ½ cup freshly grated Parmesan cheese plus more for serving
  • 1 to 1½ pound refrigerated tortellini, any flavor you like
  1. Place peeled and cubed butternut squash in slow cooker.
  2. Top with rosemary, thyme, sage, poultry seasoning, salt, and pepper.
  3. In a skillet, heat oil over medium heat, and add diced onion and minced garlic cloves. Cook a few minutes, until fragrant, and transfer to slow cooker.
  4. Pour chicken broth over everything, and give it all light stir.
  5. Cover and cook on LOW 7 to 8 hours, or on HIGH 4 to 5 hours, or until butternut squash is very soft.
  6. Add cream cheese in chunks, and stir until somewhat melted.
  7. Stir in Parmesan cheese.
  8. Using an immersion blender, blend sauce until smooth.
  9. Add tortellini and cover again, cooking on HIGH for about 30 minutes, or until pasta is to desired doneness.
  10. Top with additional Parmesan cheese if desired.
Recipe by Funny Is Family at