Description
Butternut Squash Tortellini offers a cozy, flavorful experience with creamy sauce, roasted squash, and crunchy pecans. Perfect for a quick dinner or comfort food!
Ingredients
- Pecans
- Butter
- Fresh Sage Leaves
- Garlic
- Soy Sauce
- Fresh Lemon Juice
- Olive Oil
- Butternut Squash
- Kosher Salt
- Onion Powder
- Mustard Powder
- Black Pepper
- Cheese Tortellini
- Chicken or Veggie Broth
- Pecorino Romano Cheese
- Crushed Red Pepper
- Lemon Zest
Instructions
- Preheat the oven to 400°F (200°C).
- Spread butternut squash on a baking sheet, drizzle with olive oil, and season with salt, onion powder, mustard powder, and black pepper.
- Roast squash for about 20 minutes until tender.
- Toast pecans in a skillet over medium heat for about 5 minutes until fragrant.
- Melt butter in the skillet over medium-low heat, add sage leaves, and cook for about a minute.
- Add minced garlic and reduce to low heat, cooking for about 1 minute.
- Combine roasted squash with soy sauce, lemon juice, and broth; simmer for 3-5 minutes.
- Cook tortellini according to package instructions in boiling water.
- Mix cooked tortellini with the squash mixture, adding reserved pasta water if necessary.
- Fold in toasted pecans and cheese; serve warm.
Notes
For a dairy-free version, substitute butter with olive oil.
You can use frozen tortellini; adjust cooking time as needed.
Add baby spinach just before serving for freshness.
Nutrition
- Serving Size: 1 cup
- Calories: 401
- Sugar: 3g
- Sodium: 680mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 33mg