When we sat down to eat tonight, Thompson looked at his plate and told us he would like something different. We told him that was our dinner. He looked down, genuinely nervous, and said, “is it going to be that bad?”. I reassured him it wouldn’t. He ate one bite, then another, then downed two bowlfuls. Given the change of heart he had and the ease of this recipe, it will definitely be one we make again.
Tortellini with Caramelized Onion and Butternut Squash Sauce
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 large onion, chopped
- 1 medium butternut squash, chopped into 1-inch cubes
- 1.5 cups of chicken broth
- 8 large fresh sage leaves, chopped
- Salt and pepper to taste
- 1 16-oz package of fresh tortellini
- Fresh grated Parmesan
Instructions
- Combine butter and olive oil in a saute pan over medium-high heat. Once hot, add onions. Turn heat down just a little bit, and cook onions until they are beginning to caramelize, about 10 minutes. Add in butternut squash, and cook, stirring a few times, until the squash starts to brown slightly, about 5 minutes or so. Add in sage leaves, then chicken broth. Cover and simmer until squash is tender, about 15 minutes.
- While the sauce simmers, beginning boiling salted water for the tortellini. Cook tortellini according to package instructions. Reserve about 1 cup of cooking water, then drain.
- Puree squash and onion mixture until fairly smooth. If your sauce is too thick, add in a little bit of the pasta water until desired consistency is reached. Add salt and pepper to taste. Top with some fresh grated Parmesan and serve.
Notes
Source: Inspired by Tyler Florence
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