Description

This Butternut Squash Tortellini features creamy pasta enveloped in a richly flavored sauce with roasted squash, garlic, and sage. A delightful dish for quick dinners or special gatherings!

Ingredients

Scale

1/2 cup pecans, roughly chopped
1/2 cup butter
12 fresh sage leaves
3 cloves garlic, smashed and minced
1 tablespoon soy sauce
1 tablespoon fresh lemon juice
Olive oil, for roasting
1 pound butternut squash, chopped into 1-inch pieces
1 teaspoon kosher salt
1/2 teaspoon onion powder
1/2 teaspoon mustard powder
1/4 teaspoon cracked black pepper
20-ounce package cheese tortellini
3/4 cup chicken or vegetable broth
1/2 cup pecorino romano cheese, shaved
Pinch of crushed red pepper
Lemon zest, optional

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Toss the chopped butternut squash in olive oil and seasonings; spread in a single layer on the baking sheet and roast for 20 minutes.
In a skillet, melt the butter over medium heat, add sage leaves and sauté for 1-2 minutes, then add garlic and cook until golden.
Add roasted squash, soy sauce, lemon juice, and broth to the skillet. Stir and let simmer for a few minutes.
Cook the tortellini in boiling salted water as per package instructions, then drain and add to the skillet.
Gently toss to combine and serve topped with pecorino romano and lemon zest.

Notes

For a nut-free option, substitute pecans with sunflower seeds.
To make it vegan, use dairy-free butter and cheese alternatives.
This dish can easily be adapted for gluten-free diets with the right tortellini.

Nutrition

Serving Size: 1 serving
Calories: 510
Sugar: 4g
Sodium: 600mg
Fat: 26g
Saturated Fat: 14g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 56g
Fiber: 6g
Protein: 14g
Cholesterol: 55mg