Monday, December 7, 2009

Butternut Squash Tortellini with Herbed Butter Sauce

This recipe is rich, decadent and delicious. It is a mixture of a recipe I found in a kid's magazine and than a episode of Everyday Italian with Giada. I kinda of made it my own little way and it is simple and delicious.



2 cups of butternut squash, rind removed, cut into 1in cubes ( I usually just use one large squash)

1 tablespoon of milk

1/2 cup of grated Parmesan

1/8 teaspoon of nutmeg


1 stick of butter

12-16 fresh sage leaves, thinly sliced ( I just used the dry rubbed sage)


Won Ton wrappers found in the salad/produce aisle


Heat oven to 350degrees. Arrange the squash on a tinfoil lined baking sheet and roast for 30-40 minutes until tender. Cool for 5 minutes. Blend the squash, milk, nutmeg and cheese until smooth, like a mashed potato-like texture. ( This can be made in advanced and stored in the fridge for a day)

Take the won ton wrappers and using a bowl of water and a pastry brush, brush all four sides of the wrapper. (You can use your finger if you don't have a brush) Place a small amount of the filling in the center and fold the corners into a triangle. Press together making sure that all air bubbles are removed. Wet the two outside corners and fold together in the middle, making a little hat or tortellini. Dry the surface after each batch, or the won tons can get sticky and not fold together.

Place the tortellini into boiling water. When the float to the top, they are ready. They cook quickly, maybe 5 minutes.

Sauce: Heat the stick of butter in a pan. Put in the sage and continue to heat the butter till it started to brown and has a nutty scent, about 4 minutes. Remove from heat.

Pour the sauce over the tortellini and enjoy!

It is so yummy and tastes fancy-schmancy!