Cheese Tortellini with Squash
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 730
- Total Fat
- 39 grams
- Saturated Fat
- 20 grams
- Cholesterol
- 124 milligrams
- Sodium
- 833 milligrams
- Carbohydrates
- 77 grams
- Dietary Fiber
- 7 grams
- Protein
- 23 grams
- Sugar
- 6 grams
- Total: 40 min
- Active: 35 min
Ingredients
1 pound chopped peeled butternut squash, cut into 3/4-inch pieces
12 ounces shiitake or oyster mushrooms, stemmed and torn into bite-size pieces
2 tablespoons 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-ounce packages refrigerated cheese tortellini
Shredded Parmesan cheese and finely chopped chives, for topping
Directions
- Place a baking sheet on the middle oven rack and preheat to 450˚ F. 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.
- 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 to 7 minutes. Remove from the heat and stir in 1 teaspoon lemon juice; add more lemon juice to taste.
- Add the tortellini to the boiling water and cook as the label directs. Reserve 1 cup cooking water, then drain (reserve the pot).
- 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 cooking water as needed to loosen.
- Divide the roasted vegetables among shallow bowls. Spoon the tortellini and sauce on top. Sprinkle with Parmesan and chives.