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Serves 3 to 4
(Developed for the Pasta Shop’s Cheese Tortellini)
1 small butternut squash, about 1 pound
12 oz. The Pasta Shop’s cheese tortellini
Variations: winter squash & sage ravioli, roasted butternut and chestnut ravioli, winter vegetable ravioli, or pumpkin gnocchi are all good options for this recipe
3 tablespoons butter
10-15 whole sage leaves
1/3 cup pine nuts, lightly toasted
Dry Jack, Parmesan or Asiago cheese
Salt and pepper to taste
1. Peel the squash, cut it into 1/2 inch cubes, toss with a little olive oil and salt, and roast in a single layer in a preheated 400 degree oven for 15 minutes, or until tender and brown. Meanwhile, cook the pasta according to package instructions.
2. In a small skillet, cook the butter and sage over low heat until the butter is a light caramel color. Toss the cooked hot pasta, the squash, the butter and sage, and the pine nuts together. Top with thin shavings of cheese (a vegetable peeler works well for this task), and a little cracked pepper, and serve immediately.
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