Homemade Butternut Squash Tortellini
Prep time
Cook time
Total time
This recipe is adapted from a recipe for Butternut Squash Cappellacci with Sage Brown Butter as seen in Epicurious.
Serves: 4 to 6 servings
  • 1¼ cups roasted butternut squash (how to)
  • 3 tablespoons + 1 tablespoon finely ground pretzel crumbs*
  • 1 teaspoon nutritional yeast
  • ½ teaspoon salt + additional to taste
  • 3 tablespoons plain dairy-free creamer (I used So Delicious Original Coconut Milk Creamer)**
  • ⅛ teaspoon ground nutmeg
  • 25 wonton wrappers
  • ½ cup buttery spread
  • 2 tablespoons fresh sage leaves or 2 teaspoons dried
  • ¼ teaspoon lemon juice (optional)
  • Black pepper, to taste
  1. In the bowl of a food processor fitted with the S blade, process the butternut squash, 3 tablespoons pretzel crumbs, nutritional yeast, ½ teaspoon salt, creamer, and nutmeg until smooth.
  2. Spoon 1 teaspoon butternut mixture onto the center of a wonton sheet. Moisten all of the edges of the wonton sheet and fold over. Press down firmly but gently around the filling to seal and force out air pockets. Bring the two opposite corners together, overlapping the ends, to make a small ring, then press them together.
  3. Cook the tortellini in a pot of simmering salted water until al dente, about 5 to 6 minutes.
  4. Meanwhile, heat the buttery spread in a small skillet over medium heat. Add the remaining 1 tablespoon pretzel crumbs and sage. Swirling, cook until the pretzel crumbs are slightly brown, about 1 to 2 minutes. Add the lemon juice, if using. Season with additional salt and pepper, to taste.
  5. Remove the tortellini from simmering water with a slotted spoon and transfer to a serving plate. Drizzle with the dairy-free brown butter and serve.
*Grind a small handful of pretzels in a coffee grinder or crush in a zip top bag until very fine. Bread crumbs would make a perfectly fine stand-in.
**If your store has run out of this popular creamer, you can swap in Lite Coconut Milk in a pinch.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/butternut-squash-tortellini