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
Scale
- 1/2 cup pecans
- 1/2 cup butter
- 12 fresh sage leaves
- 3 cloves garlic, smashed and minced
- 1 tablespoon soy sauce
- 1 tablespoon lemon juice, from half a lemon
- 1 tablespoon olive oil, for the butternut squash
- 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 ounces cheese tortellini
- 3/4 cup chicken broth
- 1/2 cup pecorino romano cheese, shaved
- 1/4 teaspoon crushed red pepper
- 1 tablespoon 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