Ever experienced that bought too much at Costco without knowing what it actually tastes like moment? I have experienced this many a time and one of my co-workers had this happen with 3 pounds of five cheese tortellonis. Turns out her hubby and daughter weren’t fans of the extra cheeses, so next time she has to stick to just three 😉
Lucky for me, her overload of cheese tortelloni was my gain. Since I already knew these tortellonis had a strong cheese flavor, I decided to pair these bad boys with a flavorful, hearty butternut squash pasta sauce. I love the combination of sage and butternut squash, not only does it just taste healthy, but it’s sweet and savory, which is my favorite flavor profile.
1.5 lb Five Cheese Tortelloni
2 bags of Butter Nut Squash (TJ)
1 Tbsp of olive oil
1/2 tsp of fresh sage, chopped
5 cloves of garlic
3/4 cup of almond milk
1/4 cup melted butter
salt and pepper, to taste
freshly shredded parmesan cheese
fresh sage leaves
Preheat oven to 375 degrees. Line a baking sheet with foil.
Place the squash chunks and cloves of garlic on the baking sheet. Toss squash with oil, sage, salt and pepper.
Bake for 30-40 minutes. With 10 minutes left, bring a medium pot of water to a boil. Once squash is fully cooked and is easily pierced by a fork, remove from oven.
When cool to handle, place squash and garlic in a food processor and blend until creamy. Add butter and almond milk to combine. If you prefer a lighter sauce, add more milk. Season with salt and pepper, to taste.
Once water boils, add tortellonis and cook for about 2 minutes. Once warmed, toss pasta with sauce and top with cheese and sage leaves.
For extra presentation points, fry up some fresh sage leaves for a yummy crunch.