Tortellini & Sausage with Butternut Squash Sauce
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)|
|2⁄3||c||Stonyfield Organic Nonfat Plain Greek Yogurt|
|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.
|Amount Per Serving|
|% Daily Value*|
|* Percent Daily Values are based on a 2,000 calorie diet.|
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