Terrah Anderson
This is a pretty dish with lots of veggies. I like how it uses soup for the pasta sauce. You can make the soup one night and use the leftovers to make the pasta dish a day or two later, or freeze it. The soup cooks easily in the crockpot or the stove. Sometimes I add chopped cooked chicken to the pasta, but it’s a good meal on its own too.
Tortellini with Roasted Butternut Squash - from Recipe Shoebox (http://recipeshoebox.blogspot.com )
2 lbs. butternut squash, peeled and cut into 1/2-inch cubes (you can also use sweet potatoes)
1/2 - 1 Tbs. sage (divided)
1 Tbs. olive oil
1 tsp. salt
1/2 tsp. black pepper
2 Tbs. butter, chopped (I left this out)
3 cups butternut squash soup (you can buy this in a box or make your own—my recipe below)
2 pkg. (9-oz each) cheese tortellini, cooked a minute less than the package directs (or just regular noodles)
Preheat oven to 450°. Toss squash (or sweet potatoes) with 1 Tbs. sage, oil, salt, pepper, and chopped butter in mixing bowl. Spread mixture in even layer on baking sheet. Roast 15-18 minutes until golden brown.
Add roasted squash, soup, and remaining tablespoon sage to skillet on medium; bring to a simmer. Season to taste with additional salt and pepper if desired. Add pasta. Cook 1 minute. Makes 5-6 servings.
1/2 - 1 Tbs. sage (divided)
1 Tbs. olive oil
1 tsp. salt
1/2 tsp. black pepper
2 Tbs. butter, chopped (I left this out)
3 cups butternut squash soup (you can buy this in a box or make your own—my recipe below)
2 pkg. (9-oz each) cheese tortellini, cooked a minute less than the package directs (or just regular noodles)
Preheat oven to 450°. Toss squash (or sweet potatoes) with 1 Tbs. sage, oil, salt, pepper, and chopped butter in mixing bowl. Spread mixture in even layer on baking sheet. Roast 15-18 minutes until golden brown.
Add roasted squash, soup, and remaining tablespoon sage to skillet on medium; bring to a simmer. Season to taste with additional salt and pepper if desired. Add pasta. Cook 1 minute. Makes 5-6 servings.
Curry Butternut Squash Soup
1 butternut squash (or you can use acorn squash or another type if you like)
1 onion, diced
3c. chicken broth (I use water and bullion cubes)
1 onion, diced
3c. chicken broth (I use water and bullion cubes)
1 large apple, peeled and chopped
1 c. apple juice
1-2 tsp. curry powder
Salt and pepper
1 can evaporated milk (or fresh milk or half and half)
1-2 tsp. curry powder
Salt and pepper
Here's the rest of the soup recipe...
ReplyDeletePeel squash and cut into chunks. Boil butternut squash, apple, and onion in broth for about 25 minutes. Put through blender and puree, or use an immersion blender. Put back on stove and add rest of ingredients. Add more stock or water until soup reaches desired consistency. Simmer until heated through.
*I also make this in my crockpot, just add ingredients and let it cook 3-4 hours on high or 6-7 hours on low, and then blend.
*Sometimes I’ll roast the squash and scoop out the flesh instead of peeling and dicing it. I usually microwave the squash for 4-5 minutes before cutting—it’s much easier to cut that way.