Butternut Squash Spinach Tortellini

I have been so obsessed with all things butternut squash lately. I found a recipe that looked really good but might be a little bland so I made up my own.

It turned out really good and will be a new Fall staple around here.

But if you don’t want to take the time to make it from scratch you can pick up this frozen pasta from Trader Joes that I had earlier this week.

But back to the recipe- I started with roasting the butternut squash like I did in the recipe I made last week.

Ingredients

• 1 cup butternut squash puree
• 1 cup half and half
• 1/4 teaspoon crushed red pepper
• 1/4 teaspoon oregano
• 1/4 teaspoon salt
• 2 cups tortellini uncooked
• 8 oz spinach , uncooked, fresh
• 2 tablespoons fresh parsley chopped
• 1 cup asiago cheese
• 3 cloves garlic
• Italian panko breadcrumbs

Instructions

1. On a baking sheet, toss together the butternut squash, 2 tablespoons olive oil, oregano, thyme, and a pinch each of crushed red pepper flakes, salt, and pepper. Add garlic, tossing to coat. Transfer to the oven and roast for 25-30 minutes or until the squash is tender. Transfer the squash to a food processor. Puree until smooth. Season with salt and pepper
2. Add 1 cup of butternut squash puree, 1 cup of half and half and 1/4 teaspoon salt to the large skillet, on medium heat. While heating, stir all the ingredients to combine. Add the spinach on top of the mixture, cover with the lid, remove from heat. Let the spinach wilt in the pan, covered, off heat.
3. While the spinach wilts, bring the medium pan of water to boil, add 2 cups of uncooked tortellini, and cook according to the package instructions (usually 7 – 10 minutes in boiling water). Once the tortellini is cooked, drain the water.
4. Add cooked and drained tortellini to the skillet with the butternut squash sauce and spinach and stir to combine. If the sauce is too thick, add more half and half to thin it. Add fresh parmesan cheese and breadcrumbs.

Enjoy! So good!