Thursday, September 29, 2011

Cheese Tortelloni with Roasted Butternut Squash

One of my favorite things about Fall is that Butternut Squash is in season. Since im an upstate girl Wegmans has to be my favorite supermarket. I found this great recipe on their site,  that was easy and fast to make.

1 Butternut Squash, cut in 1/2-inch cubes
2 Tbsp thinly sliced Sage
1 Tbsp Basting Oil
Salt and pepper to taste
2 Tbs Butter Sliced
3 cups Butternut Squash Soup
2 pkgs (9 oz each) Cheese Tortelloni cooked 4 min, Drained

Preheat oven to 450 degrees.
  1. Toss squash, 1 Tbsp sage, oil, salt, pepper, and butter in mixing bowl.
  2. Spread mixture in even layer on baking sheet. Roast 15-18 min until golden-brown.
  3. Add squash, soup, and remaining Tbsp sage to skillet on MEDIUM; bring to a simmer. Season to taste with salt and pepper. Add pasta; cook 1 min.
Chef Tip(s):
Add squash to skillet on MEDIUM heat, after step 2, if you need to rewarm.

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