Butternut, Sage And Pecan Tortellini

Preheat your oven to 400 degrees. Toss your dices squash in a bowl with 2tbsp. olive oil and 1/2 tsp. of salt.

Spread the squash on a baking sheet and place in the oven to roast for about 25 minutes. You may want to turn the squash at least once.

Transfer the squash back to a bowl and mash.

Warm 1 tbsp. of olive oil in a skillet.

Add onion and saute until lightly browned (about 10 minutes).

Add pecans and saute about 2 minutes. Add squash and cook until heated through (1 minute) Add maple syrup.

Season with salt and pepper.

Transfer the filling to a bowl and let it cool to room temp.

You're ready to fill your wonton wrappers.

Set up a work surface with a bowl of water, a pastry brush, and a flat area covered in wax or parchment paper to rest your tortellinis.

Place one wrapper at a time flat on your work surface and in the middle place a heaping spoonful of filling.

Wet the edges of the wrapper well with water and fold the wrapper in half in a triangle shape.