TORTELLINI WITH BUTTERNUT SQUASH, MUSHROOMS, GRUYERE, AND OPTIONAL SAUSAGE
This easy and cheesy (yet still relatively light) one-dish dinner is the perfect use for the winter squash that's so plentiful right now. Nutty Gruyere cheese complements roasted butternut squash, earthy mushrooms, and fresh tortellini. Make the meat-eaters happy with a little crumbled sweet Italian sausage in theirs.
Provided by Kare for Kitchen Treaty
Time 1h10m
Number Of Ingredients 10
Steps:
- Heat oven to 425 degrees Fahrenheit.
- In a large bowl, toss the butternut squash, mushrooms, and sage with the olive oil, salt, and pepper.
- Spread in a single layer on one or two rimmed baking sheets and bake, stirring occasionally, for about 30 minutes, until butternut squash is tender and some sides are golden brown.
- While the squash is baking, cook the tortellini according to package directions (save the water you used to cook the pasta, you'll need that in a minute!) and brown the sausage, if using.
- Add tortellini to a large pasta bowl or, if creating a vegetarian half and a meaty half, divide the tortellini between two medium bowls. Top with butternut squash (again divide evenly between the two bowls if making two versions) and top one half or all with sausage, if using.
- Sprinkle two cups of the Gruyere on top and add a couple of tablespoons of pasta water. Toss gently until cheese is melted and pasta is coated. You may need to add another tablespoon or two of the pasta water.
- Pass the remaining cheese at the table for sprinkling over individual servings.
CHEESE TORTELLINI WITH SQUASH
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Place a baking sheet on the middle oven rack and preheat to 450˚ F. Toss the squash, mushrooms, olive oil and a big pinch each of salt and pepper in a large bowl. Spread out on the hot baking sheet and roast, tossing once or twice, until the vegetables are browned around the edges and tender, 20 to 25 minutes.
- Meanwhile, bring a large pot of salted water to a boil. Combine the heavy cream, garlic, sage and a pinch of salt in a small saucepan. Bring to a boil, then reduce to a simmer and cook until reduced by about one-third, 5 to 7 minutes. Remove from the heat and stir in 1 teaspoon lemon juice; add more lemon juice to taste.
- Add the tortellini to the boiling water and cook as the label directs. Reserve 1 cup cooking water, then drain (reserve the pot).
- Strain the cream mixture through a fine-mesh sieve into the reserved pot. Add the tortellini and 1/2 cup reserved cooking water; toss over medium heat until coated, adding a few more tablespoons cooking water as needed to loosen.
- Divide the roasted vegetables among shallow bowls. Spoon the tortellini and sauce on top. Sprinkle with Parmesan and chives.
Nutrition Facts : Calories 730, Fat 39 grams, SaturatedFat 20 grams, Cholesterol 124 milligrams, Sodium 833 milligrams, Carbohydrate 77 grams, Fiber 7 grams, Protein 23 grams, Sugar 6 grams
CHEESE TORTELLINI & BUTTERNUT SQUASH WITH BROWN BUTTER-SAGE
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.
Provided by CIndytc
Categories Vegetable
Time 30m
Yield 4 cups, 4 serving(s)
Number Of Ingredients 11
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, Fat 17.8, SaturatedFat 9.6, Cholesterol 38.2, Sodium 4.5, Carbohydrate 7.9, Fiber 1.1, Sugar 2.4, Protein 0.7
More about "cheesetortellinibutternutsquashwithbrownbuttersage recipes"
BUTTERNUT SQUASH TORTELLINI - ELDA'S KITCHEN
From eldaskitchen.com
RECIPES - 5 CHEESE TORTELLINI WITH BUTTERNUT SQUASH & SAGE
From giovanniranausa.com
BUTTERNUT SQUASH TORTELLINI WITH BROWN BUTTER SAUCE
From foodnetwork.ca
30 DELICIOUS BUTTERNUT SQUASH RECIPES TO MAKE ALL FALL LONG
From thekitchn.com
CREAMY BUTTERNUT SQUASH SOUP RECIPE - SIMPLY RECIPES
From simplyrecipes.com
10 INNOVATIVE WAYS TO USE BUTTERNUT SQUASH - RECIPES.NET
From recipes.net
BUTTERNUT SQUASH TORTELLINI WITH BROWN BUTTER SAUCE …
From en.petitchef.com
MASTERING THE PERFECT HOMEMADE TORTELLINI - RECIPES.NET
From recipes.net
CHEESE TORTELLINI IN BUTTERNUT SQUASH SAUCE - ART FROM …
From artfrommytable.com
BUTTERNUT SQUASH TORTELLINI WITH BROWN BUTTER SAUCE RECIPE | FOOD ...
From foodnetwork.co.uk
BUTTERNUT SQUASH TORTELLINI WITH SAGE BROWN BUTTER
From alessandraciuffo.com
BUTTERNUT SQUASH TORTELLINI WITH BROWN BUTTER SAUCE : …
From cookingchanneltv.com
SKILLET CHEESE TORTELLINI WITH BUTTERNUT SQUASH – …
From whitneymiller.com
BUTTERNUT SQUASH TORTELLINI BAKE - REAL FOOD BY DAD
From realfoodbydad.com
OUR 10 FAVORITE BUTTERNUT SQUASH RECIPES - NYT COOKING
From cooking.nytimes.com
BUTTERNUT SQUASH TORTELLINI - TO EAT, DRINK & BE MARRIED
From toeatdrinkandbemarried.com
RECIPE FOR BUTTERNUT SQUASH GOAT’S CHEESE GARLIC TORTELLINI
From femina.in
BEST 47 HEALTHY FALL RECIPES - EASY HEALTHY AUTUMN MEALS - DELISH
From delish.com
TORTELLINI WITH CREAMY BUTTERNUT SQUASH - LAURA IN THE KITCHEN
From laurainthekitchen.com
RECIPES WITH HERBS TO TURN ORDINARY DISHES INTO CULINARY DELIGHTS
From inmamamaggieskitchen.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love