Tortellini & Sausage with Butternut Squash Sauce

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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.

520
Calories
16g
Fat
30g
Protein
6
Servings

Ingredients

1 small butternut squash (about 1 ½ pounds, peeled, seeded and cut into 1-inch pieces)
3 clv garlic (with peel on)
1 T olive oil
1 t salt
1/2 t dried sage
1/4 t black pepper
2/3 c Stonyfield Organic Nonfat Plain Greek Yogurt
1/3 c chicken broth
1 pk frozen cheese tortellini (22 ounces)
1 pk Italian-style chicken sausage (12 ounces)
1/4 c grated Parmesan cheese
Nutrition Information: 
Serving Size: 
1 cup
Calories: 
520
Calories from Fat: 
140
Total Fat: 
16g
Total Fat Percent: 
25%
Saturated Fat: 
6g
Saturated Fat Percent: 
30%
Cholesterol: 
90mg
Cholesterol Percent: 
30%
Sodium: 
1170mg
Sodium Percent: 
49%
Total Carbohydrate: 
64g
Total Carbohydrate Percent: 
21%
Dietary Fiber: 
4g
Dietary Fiber Percent: 
16%
Sugars: 
5g
Protein: 
30g
Protein Percent: 
60%
Vitamin A: 
250%
Vitamin C: 
40%
Calcium: 
30%
Iron: 
15%

Preparation:

Step 1

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 for about 40 minutes or until squash is tender, stirring halfway through. Remove peel from garlic.

Step 2

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.

Step 3

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.

Ingredients

1 small butternut squash (about 1 ½ pounds, peeled, seeded and cut into 1-inch pieces)
3 clv garlic (with peel on)
1 T olive oil
1 t salt
1/2 t dried sage
1/4 t black pepper
2/3 c Stonyfield Organic Nonfat Plain Greek Yogurt
1/3 c chicken broth
1 pk frozen cheese tortellini (22 ounces)
1 pk Italian-style chicken sausage (12 ounces)
1/4 c grated Parmesan cheese
Nutrition Information: 
Serving Size: 
1 cup
Calories: 
520
Calories from Fat: 
140
Total Fat: 
16g
Total Fat Percent: 
25%
Saturated Fat: 
6g
Saturated Fat Percent: 
30%
Cholesterol: 
90mg
Cholesterol Percent: 
30%
Sodium: 
1170mg
Sodium Percent: 
49%
Total Carbohydrate: 
64g
Total Carbohydrate Percent: 
21%
Dietary Fiber: 
4g
Dietary Fiber Percent: 
16%
Sugars: 
5g
Protein: 
30g
Protein Percent: 
60%
Vitamin A: 
250%
Vitamin C: 
40%
Calcium: 
30%
Iron: 
15%

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