POSTED August 5, 2015

Cheese Tortellini with Creamy Butternut Squash & Sage Sauce

This creamy, decadent butternut squash sauce is the perfect way to dress tender egg pasta pinched with vibrant Italian cheeses. A hint of sage along with crunchy hazelnuts, give this hearty pasta dish a colorful contrast of flavors and texture.

SERVES: 4
LEVEL: Easy Weeknight

INGREDIENTS

1 tablespoon DeLallo Extra Virgin Olive Oil
2 cups cubed butternut squash (about 1 pound)
1/4 cup chopped onion
1 clove garlic
2 teaspoons chopped sage, plus more for garnish
1/2 cup vegetable stock
1/2 cup light cream
1/2 cup chopped hazelnuts, toasted
1 (12-ounce) package DeLallo Three Cheese Tortellini
DeLallo Grated Parmesan
Salt and pepper to taste

DIRECTIONS

In a large saucepan, heat oil on a medium-high setting. Cook squash, onions, garlic and sage in oil until onions begin to turn translucent, about 5-8 minutes.
Add broth and bring to a boil, then reduce and allow to simmer until squash is soft and liquid is reduced by half. In the meantime, bring a large pot of salted water to a boil. Cook tortellini according to package instruction.
Blend squash mixture in a food processor until puréed. Season with salt and pepper. Return sauce to the pan and stir in cream. Toss in the pan with cooked tortellini, Cook together for about 2 minutes to marry flavors.
Serve topped with toasted hazelnuts and Parmesan.