My Skillet Cheese Tortellini with Butternut Squash is my go-to for a quick and easy homemade lunch and/or dinner. The packaged cubed butternut squash and cheese tortellini are my shortcut ingredients. The browned butter and fried sage elevate the flavors of the store-bought ingredients in this dish. For a meaty version, add cooked sausage, chicken or shrimp.
Skillet Cheese Tortellini with Butternut Squash
Print RecipeIngredients
- 1 (1-pound) bag fresh cubed butternut squash
- 1 (20-ounce) package three cheese tortellini pasta
- 4 tablespoons butter
- 6 fresh sage leaves
- ¼ teaspoon fine sea salt
- Pinch ground nutmeg
- 2 tablespoons toasted pecan halves
- optional, shaved parmesan for garnish
Instructions
Steam the butternut squash in the bag in the microwave for 3 ½ to 4 minutes or until soft but hold their shape. Drain and set aside to cool slightly.
Fill a medium saucepan three-quarters full with water and bring to a boil over medium- high heat. Add the tortellini, and cook according to package directions or al dente. Drain well.
While the pasta is cooking, melt the butter in a large skillet over medium heat. Swirl the pan occasionally and cook until the butter has turned caramel-brown and smells nutty, about 5 minutes.
Add the sage leaves to the browned butter and let them fry for a few seconds until crispy. Drain on paper towel.
Add the butternut squash and tortellini to the skillet and cook on medium-high heat for 2 minutes or until lightly toasted on all sides. Stir in the salt, nutmeg and pecans. Transfer to a serving bowl. Garnish with the fried sage and parmesan cheese, if desired.
Serve warm.
Notes
Note: You can add cooked sausage, chicken or shrimp to create a one skillet meal.
No Comments