Description

Savor the flavors of autumn with this Sage Roasted Butternut Squash and Tortellini dish. This delightful recipe melds the sweet, nutty essence of roasted butternut squash with tender cheese tortellini, all enhanced by aromatic sage. Perfect for family dinners or holiday gatherings, it can be served as a satisfying main course or a vibrant side dish. With its colorful presentation and wholesome ingredients, this meal is not only delicious but also nutritious and easy to prepare.

Ingredients

Scale

1 medium butternut squash, peeled and cubed
2 tablespoons olive oil
Salt and pepper to taste
1 tablespoon fresh sage, chopped
12 ounces cheese tortellini
1/4 cup grated Parmesan cheese
2 tablespoons fresh parsley, finely chopped

Instructions

Preheat oven to 400°F (200°C).
In a mixing bowl, combine cubed butternut squash with olive oil, salt, pepper, and chopped sage; toss well.
Spread seasoned squash on a baking sheet in a single layer and roast for 25-30 minutes until tender and caramelized.
While the squash roasts, boil salted water in a large pot. Add tortellini and cook according to package instructions until al dente; drain.
Once both components are ready, mix roasted butternut squash with cooked tortellini in a large bowl. Add grated Parmesan cheese and toss gently.
Serve immediately garnished with chopped parsley.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cup (250g)
Calories: 350
Sugar: 5g
Sodium: 550mg
Fat: 12g
Saturated Fat: 3g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 52g
Fiber: 4g
Protein: 12g
Cholesterol: 10mg

Keywords: For an extra flavor boost, add toasted pine nuts or fresh herbs as garnishes. Feel free to substitute butternut squash with acorn or kabocha squash for variety.