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RECIPE
9 INGREDIENTS8 STEPS30min

Tortellini with Brown Butter and Kabocha Squash

5.0
1 Ratings
A fall comfort food that brings you warmth and swipes away the coldness. The classic combination of crisp sage and sweet squash is all you need for a quick and easy weeknight dinner. The tortellini is creamy on the inside and crispy on the outside. The crispy sage works perfectly with the sweetness and earthiness of the squash. This dish just happens to be a great vegetarian dinner and you won’t even miss the meat!
Tortellini with Brown Butter and Kabocha Squash Recipe | SideChef
A fall comfort food that brings you warmth and swipes away the coldness. The classic combination of crisp sage and sweet squash is all you need for a quick and easy weeknight dinner. The tortellini is creamy on the inside and crispy on the outside. The crispy sage works perfectly with the sweetness and earthiness of the squash. This dish just happens to be a great vegetarian dinner and you won’t even miss the meat!
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Fulfilled by
SideChef
Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation are a way of life.
https://www.SideChef.com
30min
Total Time
$1.12
Cost Per Serving

Ingredients

US / METRIC
Servings:
4
Serves 4
1 pckg
(12 oz)
Tortellini
2 cups
Kabocha Squash
3 Tbsp
Olive Oil , divided
1 tsp
Dried Thyme
4 sprigs
up to 5 sprigs
1 pinch
to taste
Toasted Pumpkin Seeds
(optional)
to taste
Freshly Ground Black Pepper
(optional)
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Nutrition Per Serving

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CALORIES
393
FAT
14.9 g
PROTEIN
9.7 g
CARBS
56.2 g

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 Toasted Pumpkin Seeds (to taste) and Freshly Ground Black Pepper (to taste) .
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Nutrition Per Serving
Calories
393
% Daily Value*
Fat
14.9 g
19%
Saturated Fat
2.8 g
14%
Trans Fat
--
--
Cholesterol
25.5 mg
8%
Carbohydrates
56.2 g
20%
Fiber
4.2 g
15%
Sugars
5.9 g
--
Protein
9.7 g
19%
Sodium
276.9 mg
12%
Vitamin D
--
--
Calcium
147.5 mg
11%
Iron
2.2 mg
12%
Potassium
405.9 mg
9%
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