Tortellini with Butternut Squash and Broccoli Sauce

Directions

  1. Peel squash then cut in half and scoop out seeds. Cut into large dice. 
  2. 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.   
  3. Add stock and bring to a boil. Add broccoli and parsley and simmer for 1 hour. 
  4. Add tortellini and cook for 1 minute to re-heat pasta then serve.   
  5. Garnish with walnuts.  

Ingredients

  • 1 tsp. basil, dried
  • 12 oz. broccoli, florets
  • 1/8 tsp. nutmeg, ground
  • 10 oz. onion(s), Vidalia
  • 3 Tbsp. parsley, fresh flat leaf
  • 1 Tbsp. Peak Fresh Produce® Garlic, Clove(s), minced
  • 1 tsp. Roma® Black Pepper, Ground
  • 1 oz. Roma® Oil, Olive
  • 12 oz. Roma® Tortellini, Cheese, vegetarian (cooked)
  • 1 tsp. salt, kosher
  • 1 squash, butternut
  • 8 oz. vegetable stock
  • 4 oz. walnuts, chopped