Thursday, November 4, 2010

Butternut Squash Tortellini


20 oz Butternut Squash, cut in 1/2-inch cubes
2 Tbsp thinly sliced Sage, divided (I didn't use any)
1 Tbsp Wegmans Basting Oil (this is just seasoned oil... if no Wegmans, just use olive oil)
Salt and pepper to taste
2 Tbsp unsalted butter, chopped
3 cups Food You Feel Good About Butternut Squash Soup (Trader Joes sells a Butternut Squash soup too - it comes in a carton)
2 pkgs (9 oz each) Italian Classics Goat Cheese Tortelloni (Dairy Dept), cooked 4 min, drained (you can use any refrigerated cheese tortellini)


1. Preheat oven to 450 degrees.

2. Toss squash, 1 Tbsp sage, oil, salt, pepper, and butter in mixing bowl.

3. Spread mixture in even layer on baking sheet. Roast 15-18 min until golden-brown.

4. Add squash, soup, and remaining Tbsp sage to skillet on MEDIUM; bring to a simmer. Season to taste with salt and pepper.

5. Add pasta; cook 1 min.

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