Cheese Tortellini & Butternut Squash With Brown Butter-Sage |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 8 |
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This is a great recipe I tried in Cuisine At Home...Very fall like recipe...Wonderful taste and color presentation. If you like squash you will like this recipe. Ingredients:
1 1/2 cups butternut squash, peeled, cubed |
1/2 lb refrigerated cheese tortellini (about 2 cups) |
1 tablespoon olive oil |
2 slices prosciutto, cut in thin ribbons (1 oz.) |
5 tablespoons unsalted butter, cubed |
1 large fresh sage sprig (about 10 leaves) |
2 tablespoons dry white wine |
1 teaspoon sugar |
1/2 lemon, juice of |
chopped fresh parsley |
freshly gorund black pepper |
Directions:
1. Cook squash in a saucepan of boiling salted water for 3 minutes. Add the tortellni; cook according to package directions and until squash is tender. Drain.
2. Heat oil in a skillet over medium high heat. Add prosciutto, cook untilcrisp, then drain on a paper towel=lined plate. Return skillet to burner (with drippings still in pan); reduce heat to medium.
3. Melt butter in the skillet. Add sage sprig and cook until butter brown, about 4 minutes; remove sage and discard. Stir in wine and sugar; cook 30 seconds, then add reserved squash, tortellini, and prosciutto back into pan. Toss to heat through.
4. Off heat, finish with lemon juice, parsley, and pepper.
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