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…
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
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!