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Recipe: Butternut Squash with Tortellini
Winter squash and mushrooms are both in-season now and a healthy addition to an autumnal diet. While typical butternut squash pasta dishes can be ladden with cream and sweetening agents like brown sugar, this take keeps the squash au naturel. With just a handful of ingredients and as little as 15 minutes of active prep time, this Greatist recipe is easy as (pumpkin) pie.
Butternut Squash with Tortellini and MushroomsServes 2. Adapted from Real Simple
2 servings pre-made cheese tortellini (about 1 small package)
½ of a small butternut squash
1 pint button mushrooms
2 oz. Parmesan cheese, grated
1 teaspoon ground nutmeg
Salt and pepper
2 tablespoons fresh sage, chopped (optional)
1. Pre-heat the oven to 450 degrees. Peel the squash and cut into 1-inch cubes. TIP: To save on prep time, buy 3-4 cups pre-cut squash.
2. Rinse mushrooms and remove stems. Quarter the mushroom caps and set aside.
2. Toss mushrooms and butternut squash (and sage, if using) with 1-2 tablespoons of olive oil, the nutmeg, and salt and pepper to taste. Roast on a rimmed baking sheet for 20-25 minutes.
3. While the vegetables roast, cook the tortellini according to the package instructions. Reserve about ½ cup cooking water before draining the tortellini.
4. Toss tortellini, roasted vegetables, and cheese together. If the pasta looks too dry, add reserved cooking water a few tablespoons at a time until it reaches the desired consistency. Enjoy!
TIP: For larger servings, double the veggies!