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Butternut Squash and Sage Brown Butter with Tortellini

Do you want to know how good this butternut squash with sage brown butter and tortellini is? I am eating it right now while I type and literally pushed my computer out of the way so I could devour the remaining leftovers, and they’re gone. It was not a pretty sight I tell you. This dish is just so perfect this time of year, fall vegetable, fall weather, warm and comforting with that something sweet to make your insides smile. To top it off my kid had so much fun mushing up the butternut squash. Get the recipe after the jump…

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  • The Sage Leaf Pull 1 of 6
    The Sage Leaf Pull
    I turned the heat down to avoid sizzle splatters
  • Butternut Squash Mash 2 of 6
    Butternut Squash Mash
    For an added effect play the Monster Mash on your ipod
  • Look at Sylvie’s handy work 3 of 6
    Look at Sylvie's handy work
    She's checking out a job well done
  • Trying out the dish 4 of 6
    Trying out the dish
    See my kids do eat what we make!
  • Grrr, get in my belly. 5 of 6
    Grrr, get in my belly.
    No, that is not some chopped up frozen nugget on his plate. It is a fresh made chicken breast that I sprinkled with breadcrumbs. As if.
  • Viola! 6 of 6
    Viola!
    Lovely dinner for mom and dad too!

Butternut Squash and Sage Brown Butter with Tortellini Recipe

1 small butternut squash peeled, seeded and cut into 1 inch cubes (or use a 12 oz bag)

2 tablespoon butter

10 whole sage leaves, 5 shredded sage leaves

1 10 oz package cheese tortellini

olive oil

sea salt and pepper to taste

Parmesan cheese for sprinkling.

Preheat oven to 400 degrees F. Toss the butternut squash with olive oil and salt and pepper and place on a baking sheet, roast for 20 minutes or until soft and beginning to brown. Meanwhile start the water for the tortellini. When the water boils put in the tortellini and take out a medium saute pan. Place the butter into the pan and melt over medium low heat. Set the 10 whole sage leaves around the pan and don not stir. Slice the remaining sage leaves and just when the butter begins to brown sprinkle the slices leaves in the pan. Remove the tortellini and drain. Once all the water is removed return to the pot. The butternut squash should be done, take it out of the oven and use a potato masher to squish it up. Place the butternut squash and sage brown butter into the pot with the tortellini and toss. Serve with fresh grated parmesan cheese. Makes 4 servings.

 

Can’t get enough of squash? Get your fix with these 16 Seasonal Squash Recipes!

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