1 butternut squash
10 oz Vidalia onions (diced)
1 oz extra virgin olive oil
1 Tbsp minced garlic
1/8 tsp ground nutmeg
1 tsp dry basil leaves
1 tsp kosher salt
1 tsp black pepper
8 oz vegetable stock
12 oz broccoli florets
3 Tbsp flat leaf parsley
12 oz vegetarian tortellini (cooked)
4 oz walnuts (chopped)
Peel squash then cut in half and scoop out seeds. Cut into large dice. Heat oil in sauce pan and add, squash, onion and garlic. Add nutmeg, basil, salt and pepper. Cover and cook over medium heat for about 15-20 minutes.
Add stock and bring to a boil. Add broccoli and parsley and simmer for 1 hour. Add tortellini and cook for 1 minute to re-heat pasta then serve.
Garnish with walnuts.