Cheese Tortellini with Roasted Butternut Squash (or Sweet Potatoes)

I discovered this recipe after making a batch of Butternut Squash Soup (totally delicious, by the way) and wanted to find a way to use the leftovers.  I had read that it would make a good pasta sauce, but I still needed a little direction on how to help it all come together.  Then, lo and behold, in my mailbox arrives a magazine from the local grocery store filled with recipes, including this little gem.   Despite it being meat-free, this vegetarian dish was hearty and flavorful, and would be perfect for someone looking for a healthy pasta dish, while trying to avoid the acidity of tomato based sauces.  I made it twice, once with sweet potatoes and once with the butternut squash that it calls for, and actually much preferred the flavor and texture of the sweet potato cubes.

 Click here for printable recipe. 

The ingredients:

2 lbs. butternut squash or sweet potatoes, peeled and cut into 1/2-inch cubes
2 Tbs. finely diced fresh sage (divided)
1 Tbs. olive oil
1 tsp. salt
1/2 tsp. black pepper
2 Tbs. butter, chopped
3 cups butternut squash soup (I found mine in a box near the chicken broth or use the leftovers from this yummy recipe)
2 pkg. (9-oz each) cheese tortellini, cooked 2-3 minutes, drained

Directions:  Preheat oven to 450°.  Toss squash (or sweet potatoes) with 1 Tbs. sage, oil, salt, pepper, and chopped butter in mixing bowl.

 

Spread mixture in even layer on baking sheet.

 

Roast 15-18 minutes until golden brown. 

Add roasted squash/sweet potatoes, soup, and remaining tablespoon sage to skillet on medium; bring to a simmer.

Season to taste with additional salt and pepper if desired.  Add pasta.

 

Cook 1 minute.  Makes 5-6 servings.

 

Enjoy!