Preheat the oven to 400 degrees F (200 degrees C).
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)
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)
Freshly Ground Black Pepper (to taste)