Tortellini with Kabocha Squash

Ingredients

Servings

4 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

1 pckg
(12 oz)

Tortellini

2 cups

Kabocha Squash

3 Tbsp

Olive Oil , divided

1 tsp

Dried Thyme

4 sprigs

Fresh Sage

up to 5 sprigs

1/2 tsp

Ground Black Pepper

1 pinch

Salt

to taste

Roasted Pepitas

(optional)

to taste

Freshly Ground Black Pepper

(optional)

Cooking Instructions

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Step 1

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

Step 2

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.

Step 3

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) .

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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

Step 8

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