It’s fall and time to “Pumpkin spice all the things!” No, this isn’t made with pumpkin, but it could be. All you would need to do is substitute pumpkin for the butternut squash. These flavors work well together to create a delicious and comforting autumn meal. Here’s what I did:
Ingredients
Kosher salt
18 ounce package cheese tortellini
1 tablespoon unsalted butter
1 small shallot, finely chopped
1 cup pureed roasted butternut squash (recipe follows)
Freshly grated nutmeg
1 ¼ cups heavy cream
¼ cup finely shredded Parmesan cheese, plus more for topping
Freshly ground pepper
Chopped fresh parsley
Directions
Cook tortellini according to product’s directions.
Meanwhile, heat the butter in a medium sized sauce pan over medium-high heat. Add the shallot and cook, stirring, about two or three minutes until slightly soft. Stir in the butternut squash and nutmeg and cook an additional minute or two. Stir in the cream and bring to a low boil. Reduce the heat to medium low and simmer about 5 minutes, frequently stirring, until slightly thickened. Stir in the cheese and cook a minute or two longer until thick. Season with salt and pepper.
Divide the tortellini among pasta bowls and top with parsley and shredded Parmesan cheese.
Roasting the Butternut Squash
Preheat oven to 375° F. Slice squash length wise in half and scoop out seeds. Rub walnut oil over cut side of squash and place face up on baking sheet. You may also use olive oil if you prefer. Season with kosher salt, fresh ground pepper, and fresh ground nutmeg. Roast until squash is fork tender, approximately 45-60 minutes. Remove from oven and let cool. The tough, outer skin of the squash should easy peel off after the squash has cooled slightly. Use blender, food processor, or stick blender to puree squash.
The Blind Guy Cooks 