Description
This Butternut Squash Tortellini is a cozy dish featuring creamy cheese tortellini, roasted butternut squash, and savory sage, perfect for weeknight dinners or holiday gatherings.
Ingredients
- Pecans
- Butter
- Fresh Sage Leaves
- Garlic
- Soy Sauce
- Fresh Lemon Juice
- Olive Oil
- Butternut Squash
- Kosher Salt
- Onion Powder
- Mustard Powder
- Cracked Black Pepper
- Cheese Tortellini
- Chicken Broth (or Veggie Broth)
- Pecorino Romano Cheese
- Crushed Red Pepper
- Lemon Zest (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- Toss butternut squash with olive oil, salt, onion powder, mustard powder, and black pepper.
- Spread squash on a parchment-lined baking sheet and roast for 20 minutes, flipping halfway.
- Boil salted water and cook cheese tortellini as instructed, then drain and set aside.
- In a skillet, melt butter and sauté garlic and sage until fragrant.
- Combine roasted squash and tortellini in the skillet, adding broth, soy sauce, and lemon juice.
- Garnish with Pecorino Romano, crushed red pepper, and lemon zest before serving.
Notes
For gluten-free options, use gluten-free tortellini.
Substitute walnuts for pecans if preferred.
Add a splash of cream for a richer sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 25mg