Tortellini with Kabocha Squash

Tortellini with Kabocha Squash redefines fall comfort food. It's a warm fuzzy hug to wrap up your day and just happens to be a great vegetarian dinner where you won’t even miss the meat!

Total Time

30min

5.0

1 Rating

Author: SideChef

Servings:

Ingredients

•

1 pckg
(12 oz)

Tortellini

•

2 cups

Kabocha Squash

•

3 Tbsp

Olive Oil , divided

•

1 tsp

Dried Thyme

•

4 sprigs

Fresh Sage

•

1/2 tsp

Ground Black Pepper

•

1 pinch

Salt

•

to taste

Roasted Pepitas

(optional)

•

to taste

Freshly Ground Black Pepper

(optional)

Cooking Instructions

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

Cut the Kabocha Squash (2 cups) 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) .

Nutrition Per Serving

CALORIES

142

FAT

10.3 g

PROTEIN

1.2 g

CARBS

13.7 g