For a bright green pop of color and a peppery counterpoint to the squash's sweetness, try stirring in some chopped fresh arugula or watercress.
| 1 | small butternut squash (about 1 ½ pounds, peeled, seeded and cut into 1-inch pieces) | |
| 3 | clove | garlic (with peel on) |
| 1 | tbsp | olive oil |
| 1 | tsp | salt |
| 1⁄2 | tsp | dried sage |
| 1⁄4 | tsp | black pepper |
| 2⁄3 | c | Stonyfield Organic Nonfat Plain Greek Yogurt |
| 1⁄3 | c | chicken broth |
| 1 | pkg | frozen cheese tortellini (22 ounces) |
| 1 | pkg | Italian-style chicken sausage (12 ounces) |
| 1⁄4 | c | grated Parmesan cheese |
Heat oven to 375°. In a large bowl, combine squash, garlic, olive oil, ½ teaspoon of the salt, sage and pepper. Stir until well blended, and transfer to a rimmed baking sheet. Bake at 375° for about 40 minutes or until squash is tender, stirring halfway through. Remove peel from garlic.
Transfer squash and garlic to a food processor and pulse until smooth. Add yogurt, broth and remaining ½ teaspoon salt to food processor and pulse until well blended.
Cook pasta according to package directions. Drain and reserve 1 cup pasta water. Cook sausage in a nonstick skillet for 10 minutes. Remove from heat and cut into ½-inch-thick slices. Place pasta and sausage in a large serving bowl and pour sauce over top. Stir until well blended adding pasta water if needed to thin sauce.