Tortellini with Butternut Squash and Sage Brown Butter

I'm always looking for new recipes and love trying new things. When I came across this recipe, I knew I had to try it because I not only love butternut squash, but I'm a huge fan of pasta.

This recipe is seriously to die for. I could eat it every night and not get tired of it.

Here is how to make it:

Ingredients

- 1 small butternut squash peeled, seeded, and cut into 1 inch cubes (or use a 12 oz. bag)
- 2 tablespoons butter
- 10 whole sage leaves, 5 shredded sage leaves
- 1 10 oz. package cheese tortellini
- olive oil
- sea salt and pepper to taste
- Parmesan cheese for sprinkling.

Directions

1. Preheat oven to 400 degrees F.
2. Toss butternut squash with olive oil, salt, and pepper and place on a baking sheet. Roast for 20 minutes or until soft and beginning to brown. You can also steam the squash if you prefer
3. Meanwhile, start the water for the tortellini. When the water boils, put in the tortellini and take out a medium saute pan. Place the butter into the pan and melt over medium-low heat. Set the 10 whole sage leaves around the pan and do not stir.
4. Slice the remaining sage leaves and just when the butter begins to brown (see tip at bottom on browning butter), sprinkle the sliced leaves in the pan.
5. Remove the tortellini and drain. Once all the water is removed, return to the pot. The butternut squash should be done. Take it out of the oven and use a potato masher to squish it up.
6. Place the butternut squash and sage brown butter into the pot with the tortellini and toss.
7. Serve with fresh grated Parmesan cheese. Makes 4 servings.

Stages of browning butter: butter will first melt, it will become lemony yellow. After a minute or two it will begin to splatter a bit, then foam and begin to smell nutty. Next, little brown specks will begin to appear in the center of the golden foamy bubbles 0 this is when you add the slices of sage. Color-wise it should go from a yellow to a golden tan to an orange-y / toasty golden brown.