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.

Tortellini & Sausage with Butternut Squash Sauce

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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 hour 15 minutes

Level: Easy

Prep: 10 minutes

Cook: 55 minutes

Yields: 6 Servings

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Ingredients

1 small butternut squash (about 1 ½ pounds, peeled, seeded and cut into 1-inch pieces)
3 cloves 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 0% Fat Greek Plain 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.