Tortellini with Kabocha Squash

Preheat the oven to 400 degrees F (200 degrees C).

Cut the Kabocha Squash (455 g) in half and remove the seeds. Cut into 1/2-inch slices, then cut into halves for the smaller pieces and thirds for the larger ones.

In a large mixing bowl, toss sliced kabocha squash with Olive Oil (2 Tbsp), Dried Thyme (1 tsp), Salt (1 pinch), and Ground Black Pepper (1/2 tsp).

Place kabocha squash on a parchment-lined baking sheet in a single layer, bake for 20 minutes or until tender and caramelized around the edges.

While the squash is being baked, boil a pot of lightly salted water. 5 minutes before the squash is done, cook the Tortellini (1 pckg) according to package directions. Reserve 1/2 cup of pasta cooking water, then drain the tortellini about halfway through the suggested cooking time.

While the pasta cooks, add Olive Oil (1 Tbsp) to a skillet. Once hot, add Fresh Sage (4 sprigs) to crisp up in the oil for 2-3 minutes.

Add tortellini, squash, and reserved pasta water back to the pan and cook for 1 more minute, stirring gently.

Serve drizzled with a sprinkle of Roasted Pepitas (to taste) and Freshly Ground Black Pepper (to taste).