Tortellini and Butternut Squash
Such a great dish for butternut squash! Not quite vegetarian but with little effort it can be made so if you like. Cheese tortellini is my favorite to add to this dish but it will work with a meat tortellini as well. Ready in 30 minutes! What a great wintertime dish!
1-2 Tablespoons olive oil
2-3 Ounces of prosciutto-cut into 1/2 inch by 2-3 inch pieces (no stress if imperfect)
3 Tablespoons of butter
1 Butternut squash-peeled, seeded and cut into 3/4 inch cubes
1 Tablespoon of fresh sage-chopped or 1/2 teaspoon dried sage (not ground)
9 Ounces refrigerated tortellini, cheese recommended (If using meat tortellini you may wish to use a cheese for sprinkle)
Splash of dry white wine
Salt and Pepper to taste
Cook prosciutto in olive oil until slightly crisp over medium heat in a skillet large enough to accommodate all ingredients. Drain and set aside.
Add butter to the skillet and the squash. Sauté the squash for about 5-7 minutes until slightly browned. During this process in a saucepan cook tortellini according to package directions in salted water.
Add about 1/2 cup of the pasta water to the squash and simmer until fork tender. Cover to produce better cooking conditions if necessary. Add a little more water if evaporation takes place. Sprinkle with sage.
Add cooked and drained tortellini, cooked prosciutto and splash of wine to the cooked squash. Heat through. Taste for need of salt and pepper. Ready to serve.