Tortelloni With Roasted Butternut Squash

1. 1

   Preheat oven to 450 degrees F.

2. 2

   1. Toss squash, 1 Tablespoon of sage, oil, salt, pepper, and butter in mixing bowl.

3. 3

   2. Spread mixture in an even layer on a baking sheet. Roast 15-18 minutes until golden-brown.

4. 4

   3. Add roasted squash mixture, soup, and remaining Tablespoon of sage to a skillet on medium heat; bring to a simmer. Season to taste with salt and pepper. Once it reaches a simmer and heats the soup through, add pasta and chopped spinach; cook for 10 minutes.

5. 5

   Chef Tip(s):

6. 6

   Add squash to skillet on medium heat, after step 2, if you need to rewarm it.

7. 7

   *I have done this in the crockpot by throwing all the ingredients in at once, setting it to low and letting it simmer for up to 2 hours, stirring occasionally. I did add an extra cup of water because I did not cook the tortellini first.

8. 8

   *If you can't get butternut squash soup, perhaps a puree of squash with salt, garlic, butter, and water would suffice, but I've never tried.

* Per serving · 4 servings · Values may vary.

No additional tips available.