Cheese Tortellini With Squash Recipes

CHEESE TORTELLINI & BUTTERNUT SQUASH WITH BROWN BUTTER-SAGE

Steps:

• 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.

THREE CHEESE TORTELLINI WITH SUMMER SQUASH & FRESH BASIL

Steps:

• Cook tortellini according to package directions. Drain; keep warm.
• Melt butter in 12-inch skillet over medium heat until sizzling. Add onions and garlic. Sauté 2-3 minutes or until fragrant. Add zucchini, squash, salt, and dried parsley. Cook, stirring occasionally, 5-8 minutes or until vegetables are lightly browned and crisply tender. Add cooked tortellini. Toss together until combined.
• Place into serving dish. Sprinkle with Parmesan cheese and basil.

CHEESE TORTELLINI WITH SQUASH PUREE

Steps:

• Cook tortellini according to package directions, drain and set aside.
• Combine remaining ingredients, except parsley, salt and pepper, in a saucepan.
• Cook over medium heat until heated through and combined. If it is too thick, add a bit of water.
• Combine sauce with cooked tortellini, sprinkle with parsely and serve.

ROASTED ACORN SQUASH STUFFED AND CHEESE TORTELLINI

Steps:

• Preheat oven to 350°F.
• Split the squash in half (cut lengthwise from top end to bottom end) cutting right through the stem so each half has a piece of stem attached. Scrape out the seeds with a spoon and discard. Cut a small piece off the rounded bottom to give it a base to sit on. Place the squash halves, cut sides up, on a baking sheet and sprinkle with salt and pepper. Drizzle with extra-virgin olive oil and bake in the oven for 25-30 minutes, or until tender.
• Meanwhile, prepare the tortellini mix. Heat a large pot of salted water to cook the tortellini inches In a separate saucepan heat the heavy cream over medium heat with garlic and thyme and reduce until thick and coats the back of a wooden spoon. Add the nutmeg and parmesan, then melt over low heat. Cook the tortellini in the boiling water (3-4 minutes for fresh tortellini, or follow directions of brand) and then strain and toss into cream mixture. Use some of the pasta water to thin out sauce if necessary. Season with salt and pepper and then divide amongst cooked squash cups.
• Turn the oven up to 400°F.
• Sprinkle the tops of squash bowls with grated parmesan and a fresh sage leave and then bake in the oven for a further 10 minutes until the cheese is melted and golden brown.