THREE CHEESE TORTILLINI WITH ROASTED BUTTERNUT SQUASH~ From StoneGable's Kitchen

1 package three cheese tortellini, cooked and drained
1 butternut squash, peeled, and cut into 1/2 inch chunks
1 onion, peeled and cut into 1/2 moon slices
2 TBS thinly sliced fresh sage  OR 1 tsp dried sage
1 TBS olive oil
salt and pepper
2 TBS butter, cut in small pieces
3 cups Butternut Squash Soup (Campbell's, Wegman's and Wm-Sonoma carries this)
dash of nutmeg

Preheat oven to 450 degrees. Toss squash, onion, 1/2 the sage and olive oil in a large bowl. Salt and pepper liberally. Turn out onto a rimmed baking sheet. Roast for 15-20 minutes. Add butter the last 5 minutes and toss. Squash should be golden brown.

Add squash to a large skillet with the soup, a dash of nutmeg and the remaining sage. Bring to a simmer over medium heat. Add tortellini and cook until it is heated through.

Garnish with shaved Parmesan cheese and a couple of puffed pastry leaves ( see Foodie Friday for how-to's).
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