Parmesan Tortellini in a Bourbon-Spiked Squash Sauce

READY IN: 10mins
Recipe by Roxygirl in Colorado

This unique pasta sauce is adapted from "The Instant Gourmet," by Melissa Clark (food writer from NY Times). As soon as I thumbed through the book, I knew this was going to be great- and it is. This makes a great vegetarian entree that takes just a few minutes to make.

Top Review by Aunt Cookie

I enjoyed this very much, and I especially liked how fast it was to pull together. I used the full amount of bourbon, and I didn't think it was overpowering. I also used the optional's hard to think of eating squash without any butter! Finally, my grocery store did not have frozen squash, so I just baked a smallish acorn squash and used the puree for this. Very nice!

Ingredients Nutrition


  1. Cook the tortellini according to the package directions.
  2. Meanwhile, in a small saucepan over medium heat, combine the broth, garlic, and squash puree.
  3. Cook the mixture, stirring, until the mixture thickens a bit, about 4-6 minutes.
  4. Stir in bourbon, lemon juice, thyme,brown sugar, salt and pepper, and let simmer for 1 more minute.
  5. Remove from heat.
  6. Drain the tortellini and serve with the sauce on top with grated parmesan.
  7. Notes: to add a spicy flavor: add a few gratings of nutmeg and a dash of allspice.
  8. In winter: a bay leaf will add its own distinctive perfume.
  9. For richer sauce: Add 1-2 tablespoons butter at the end of cooking.

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