BUTTERNUT SQUASH AND TORTELLINI RECIPES

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BARILLA® CHEESE & SPINACH TORTELLINI WITH BUTTERNUT SQUASH ...



Barilla® Cheese & Spinach Tortellini with Butternut Squash ... image

Looking for a tortellini recipe with fall flavors? Try Barilla Cheese & Spinach Tortellini with Butternut Squash, Sage & Parmigiano-Reggiano Cheese for a delicious meal!

Provided by Barilla

Prep Time 00:15

Cook Time 00:15

Yield 4

Number Of Ingredients 7

1 package Barilla® Collezione Cheese & Spinach Tortellini
3 tablespoons butter
4 leaves sage
½ butternut squash, diced small
1 ½ cups vegetable broth
½ cup Parmigiano-Reggiano cheese, shaved
Salt and black pepper to taste

Steps:

  • Cook tortellini according to package directions.
  • Meanwhile, cook sage with butter for about two minutes over medium heat.
  • When butter starts bubbling add butternut squash and cook over medium heat until slightly brown.
  • Stir in broth, season with salt and pepper and simmer until thoroughly cooked.
  • Drain tortellini and toss with the sauce.
  • Top with cheese before serving.

CHEESE TORTELLINI & BUTTERNUT SQUASH WITH BROWN BUTTER ...



Cheese Tortellini & Butternut Squash With Brown Butter ... image

This is a great recipe I tried in Cuisine At Home...Very fall like recipe...Wonderful taste and color presentation. If you like squash you will like this recipe.

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 4 cups, 4 serving(s)

Number Of Ingredients 11

1 1/2 cups butternut squash, peeled, cubed
1/2 lb refrigerated cheese tortellini (about 2 cups)
1 tablespoon olive oil
2 slices prosciutto, cut in thin ribbons (1 oz.)
5 tablespoons unsalted butter, cubed
1 large fresh sage sprig (about 10 leaves)
2 tablespoons dry white wine
1 teaspoon sugar
1/2 lemon, juice of
chopped fresh parsley
freshly gorund black pepper

Steps:

  • Cook squash in a saucepan of boiling salted water for 3 minutes. Add the tortellni; cook according to package directions and until squash is tender. Drain.
  • Heat oil in a skillet over medium high heat. Add prosciutto, cook untilcrisp, then drain on a paper towel=lined plate. Return skillet to burner (with drippings still in pan); reduce heat to medium.
  • Melt butter in the skillet. Add sage sprig and cook until butter brown, about 4 minutes; remove sage and discard. Stir in wine and sugar; cook 30 seconds, then add reserved squash, tortellini, and prosciutto back into pan. Toss to heat through.
  • Off heat, finish with lemon juice, parsley, and pepper.

Nutrition Facts : Calories 192.2, FatContent 17.8, SaturatedFatContent 9.6, CholesterolContent 38.2, SodiumContent 4.5, CarbohydrateContent 7.9, FiberContent 1.1, SugarContent 2.4, ProteinContent 0.7

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