Cheese Tortellini & Butternut Squash With Brown Butter-Sage

"This is a great recipe I tried in Cuisine At Home...Very fall like recipe...Wonderful taste and color presentation. If you like squash you will like this recipe."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
30mins
Ingredients:
11
Yields:
4 cups
Serves:
4
Advertisement

ingredients

Advertisement

directions

  • Cook squash in a saucepan of boiling salted water for 3 minutes. Add the tortellni; cook according to package directions and until squash is tender. Drain.
  • Heat oil in a skillet over medium high heat. Add prosciutto, cook untilcrisp, then drain on a paper towel=lined plate. Return skillet to burner (with drippings still in pan); reduce heat to medium.
  • Melt butter in the skillet. Add sage sprig and cook until butter brown, about 4 minutes; remove sage and discard. Stir in wine and sugar; cook 30 seconds, then add reserved squash, tortellini, and prosciutto back into pan. Toss to heat through.
  • Off heat, finish with lemon juice, parsley, and pepper.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. excellent recipe. you can use bacon instead of prosciutto. yummy.
     
  2. Love it! I do think my butternut squash was a tad green, so next time I think I will cut it in smaller pieces. I also will be lowering the heat on that butter sauce to infuse more sage flavor into it. A def repeat though.
     
Advertisement

Tweaks

  1. excellent recipe. you can use bacon instead of prosciutto. yummy.
     

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes