Tortellini with Butternut Squash Sauce

It's getting cold outside. There's a fire in the fireplace and the leaves are falling. I see beautiful yellow, rusts and a few reds outside my kitchen windows and lots more to rake up in the yard!
Makes me think of warm, satisfying pasta dishes. Fall squashes are in the grocery stores and butternut squash is my favorite. It's a perfect paring with tortellini. This recipe mixes the squash with sautéed onions and spices.

Tortellini with Butternut Squash Sauce

1 package (12 ounce) spinach and cheese, or, tri-colored cheese tortellini

1-2 tablespoons olive oil

2 tablespoons butter

1 small onion, chopped

2 cloves garlic, chopped

1- 1 1/2 teaspoons dried sage leaves, chopped

Pinch cayenne

Small pinch ground nutmeg

1/4 teaspoon fresh ground pepper

1 1/2 cups cooked, mashed butternut squash

1 teaspoon "Better Than Bullion' chicken flavor mixed in 1 cup water

1 cup cooking water from tortellini pot

1/4 to 1/3 cup good quality grated Parmesan cheese

How you put it all together:

1. Melt butter and oil together in large frying pan. Add chopped onion and sauté for 5 minutes, stirring occasionally.
2. Add garlic, cayenne, sage, pepper and nutmeg to onions and stir. Cook for 2 minutes.
3. While cooking rest of sauce fill large pot with salted water and bring to boil. Cook tortellini according to package directions.
4. Add squash pulp to onions, stir and continue cooking mixture. Add bullion mixed with water to squash mixture; stir. Add reserved pasta water to squash lizture a little at a time until a good consistency is achieved. At this point an immersion blender can be used to make a smooth sauce if preferred. I prefer the 'rustic' look of the sauce without the immersion blender.
5. Add parmesan cheese to sauce; stir to blend. Add drained tortellini to sauce; stir. Cook 1 minute more. Serve immediately with additional grated cheese. Serves 4.

 

Serve this with a really good salad and a really good glass of wine!