Shoot! I cut out a recipe without marking where it came from again! Well, this was in some recent magazine that I got - no clue where though! LOL. But it looked really different and interesting and I had gotten some butternut squash from a friend so decided to try it. I'm SOOOOO glad I did!!! The flavors are amazing and this is absolutely going into the rotation!
Cheese Tortellini with Squash
serves 4
1 lb. chopped peeled butternut squash, cut into 3/4" pieces
12 oz. shiitake or oyster mushrooms, stemmed and torn into bite-size pieces
2 Tbsp. extra virgin olive oil
Kosher salt and freshly ground pepper
1 cup heavy cream
3 cloves garlic, smashed
8 fresh sage leaves
1 to 2 teaspoons fresh lemon juice
2 9-oz. packages refrigerated cheese tortellini
Shredded parmesan cheese and finely chopped chives for topping
1. Place a baking sheet on the middle oven rack and preheat to 450 degrees. Toss the squash, mushrooms, olive oil and a big pinch each of salt and pepper in a large bowl. Spread out on the hot baking sheet and roast, tossing once or twice, until the vegetables are browned around the edges and tender, 20 to 25 minutes.
2. Meanwhile, bring a large pot of salted water to a boil. Combine the heavy cream, garlic, sage and a pinch of salt in a small saucepan. Bring to a boil, then reduce to a simmer and cook until reduced by about one-third, 5-7 minutes. Remove from the heat and stir in 1 tsp. lemon juice; add more lemon juice to taste.
3. Add the tortellini to the boiling water and cook as the label directs. Reserve 1 cup cooking water, then drain (reserve the pot).
4. Strain the cream mixture through a fine-mesh sieve into the reserved pot. Add the tortellini and 1/2 cup reserved cooking water; toss over medium heat until coated, adding a few more tablespoons of cooking water as needed to loosen.
5. Divide the roasted vegetables among shallow bowls. Spoon the tortellini and sauce on top. Sprinkle with parmesan cheese and chives.
