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Meatless Monday Recipe: Cheese Tortellini with Butternut Hash

on January 25, 2015

If you caught this blog last Sunday, you know that I’m a big fan of The Pollan Family Table Cookbook, which is why it should come as a surprise that I’m sharing yet another one of their recipes.  Since I’ve started cutting down on our meat consumption over the last year, I usually gravitate to the meatless recipes in a new cookbook first, and branch out from there.  I wasn’t initially drawn to the recipe below but ohmygosh, it’s now on my go-to list.  Easy, delicious and …did I mention delicious?

Brutal honesty: my husband made this one.  He is not the chef of the house (if we’re all being honest) but he does pitch in and likes to take up a challenge now and then.  He jumped in on this one and was not only pleased with what an amazing job he did, but how much he loved the outcome.  Win win.

We made some revisions from the original recipe (no hazelnuts for us) but overall, kept up with the theme and couldn’t be happier.

Cheese Tortellini with Butternut Hash

  • Servings: 4-6
  • Difficulty: medium
  • Print

2 C peeled and diced butternut squash, cut into 1/2″ cubes

1 T extra virgin olive oil

Kosher salt and freshly ground pepper

1 1/2 pound cheese tortellini (I bought frozen, organic 365 brand from Whole Foods)

6 T unsalted butter

1 glove garlic, minced

2 T balsamic vinegar

1/4 C Parmesan cheese

Preheat oven to 425 degrees F.  Line a rimmed baking sheet with parchment paper.

In a large mixing bowl, combine the squash, oil, and dash of salt and pepper.  Spread the squash on the baking sheet and roast until golden brown (25 mins), flipping over halfway through.  Remove from oven and set aside.

Bring large pot of water to boil.  Add 1T of salt and tortellini.  Cook until al dente, 1 minute less than the directions on the package.  Drain in colander.

Melt butter in large skillet over medium heat, stirring until butter turns brown (3-4 minutes).  Add garlic and cook until butter bubbles and garlic browns.  Turn off the heat and cool for 1 minute.  Add the vinegar, 1/2 tsp of salt and pepper.

Add the tortellini and butternut squash to the butter sauce and toss to coat.  Transfer to serving bowl and sprinkle with Parmesan cheese (we also added avocado).  Serve hot.

cheese tortellini

One of our daughters dove in immediately and the other was a bit unsure at first about this dish.  But after trying the first bite, she was hooked.  Plates were empty.  Next time, I might make a double batch for leftovers.


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