Tortellini & Sausage with Butternut Squash Sauce

By Stonyfield

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.

Ready In: 1 hr 15 mins

Level: Easy

Prep: 10 mins

Cook: 55 mins

Yields: 6 Servings


  • 1 small butternut squash (about 1 ½ pounds, peeled, seeded and cut into 1-inch pieces)
  • 3 cloves 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 package frozen cheese tortellini (22 ounces)
  • 1 package Italian-style chicken sausage (12 ounces)
  • 1/4 c grated Parmesan cheese
  • directions

    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.

    make it with yogurt instead!