I wasn't sure about this recipe, but Butternut Squash has been sounding delicious.
I'm glad I gave it a chance, because the flavors work together really well.
Ingredients:
1 pound of Cheese Tortellini
2 cups Diced Butternut Squash
1 tablespoon Extra Virgin Olive Oil
Salt & Pepper
6 tablespoons Unsalted Butter
2 cloves Garlic - minced
2 tablespoons Balsamic Vinegar
1/2 cup freshly shredded Parmesan Cheese
Directions:
Preheat oven to 425°, and line a baking sheet with parchment paper.
Mix Squash, 1/4 teaspoon Salt, some Pepper, Oil, then spread on baking sheet.
Roast for about 12 minutes then flip over and roast until golden (usually another 12-13 minutes).
While that's cooking, melt the Butter in a sauce pan over medium heat.
Once Butter turns brown, add the Garlic and cook until the Garlic begins to brown - DO NOT let the Garlic burn.
Add the Vinegar, 1/2 teaspoon Salt, and some Pepper.
Boil water for the Tortellini, add Salt into the water, cook until el dente.
Drain the Tortellini.
Combine the Tortellini, Squash, and Butter sauce in a large bowl.
Plate, and top with shredded Parmesan.
Let me know what your family thought of this when you make it!
This recipe was largely inspired by "The Pollan Family Table" pick up a copy for other delicious flexitarian recipes.
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