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
Directions:
Preheat oven to 450 degrees.
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
Directions:
Preheat oven to 450 degrees.
- Toss squash, 1 Tbsp sage, oil, salt, pepper, and butter in mixing bowl.
- Spread mixture in even layer on baking sheet. Roast 15-18 min until golden-brown.
- 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.
Add squash to skillet on MEDIUM heat, after step 2, if you need to rewarm.