Cheese tortellini with butternut squash
Butternut squash is still plentiful as the weather warms. This is a great way to use it.
Sure, it's not winter time, but butternut squash can still be found at the grocery store. While I prefer fresh ingredients, frozen veggies are great because they are frozen at their peak ripeness. This is nice for when you have a winter craving during the start of summer.
- 10 ounces fresh cheese tortellini
- 16 ounces butternut squash, cubed
- 2 tablespoons unsalted butter
- 1/4 cup shredded parmesan
- 1 teaspoon minced parsley
- 1/4 teaspoon salt
- Pinch of cracked pepper
Melt the butter in a saute pan over a medium heat. Add in the butternut squash and 1/4 teaspoon salt, and cook until tender, about 5 minutes.
Bring 3 quarts of water to a boil. Add in 3 tablespoons of salt and add in the tortellini. Cook per instructions. Be sure to watch this video on how to cook the perfect pasta.
When the butternut squash is done, remove from heat and set aside.
Once the tortellini finishes cooking, remove it from the water using a slotted spoon and transfer it directly to the pan with the butternut squash. The starch in the water will mix with the butter and create a delicious creamy sauce.
Warm the tortellini and squash over a medium heat for about 30 seconds.
Serve with freshly grated Parmesan, parsley, and freshly cracked pepper.
Related Topics: Vegetarian