Description
This Butternut Squash Tortellini is a delightful blend of sweet squash, nutty pecans, and fresh sage, offering a comforting flavor perfect for quick dinners or cozy gatherings.
Ingredients
- Pecans (1/2 cup)
- Butter (1/2 cup or 1 stick)
- Fresh Sage Leaves (12)
- Garlic (3 cloves, smashed and minced)
- Soy Sauce (1 tablespoon)
- Lemon Juice (1 tablespoon, from half a lemon)
- Olive Oil (1 tablespoon, for the butternut squash)
- Butternut Squash (1 pound, chopped into 1-inch pieces)
- Kosher Salt (1 teaspoon)
- Onion Powder (1/2 teaspoon)
- Mustard Powder (1/2 teaspoon)
- Cracked Black Pepper (1/4 teaspoon)
- Cheese Tortellini (20 ounces)
- Chicken Broth (3/4 cup)
- Pecorino Romano Cheese (1/2 cup, shaved)
- Crushed Red Pepper
- Lemon Zest
Instructions
- Preheat oven to 400°F (200°C).
- Toss butternut squash with olive oil, salt, onion powder, mustard powder, and pepper; spread on a baking sheet.
- Roast squash for 20 minutes, stirring halfway, until tender and caramelized.
- Toast pecans in a skillet over medium heat for about 5 minutes until fragrant.
- Cook cheese tortellini in salted boiling water according to package directions; reserve 3/4 cup pasta water before draining.
- In a skillet, melt butter over medium heat; add garlic and sage, cooking until fragrant.
- Add roasted squash to skillet, followed by chicken broth and soy sauce; stir gently.
- Combine tortellini and reserved pasta water, tossing to coat with sauce and adjust consistency.
- Remove from heat, stir in Pecorino Romano, lemon zest, and garnish with toasted pecans.
Notes
For a gluten-free version, use gluten-free soy sauce and tortellini.
Feel free to substitute sweet potatoes or pumpkin for butternut squash.
Store leftovers in an airtight container in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 5g
- Protein: 13g
- Cholesterol: 30mg