- 1 medium butternut squash
- 5 cloves garlic, skins-on
- 2 tablespoons olive oil
- 1 cup milk, half and half
- 6 leave fresh sage, chopped
- 1/2 teaspoon nutmeg
- 3/4 cup water
- Salt and pepper
- 1 (12-ounce) package fresh cheese tortellini
- 1/2 cup cheese, freshly grated Parmesan
*These values are approximate. Per serving, based on a 2,000 Calorie diet.
Preheat oven to 375° F. Cut ends off of the squash and slice it in half lengthwise. Scoop out the seeds and reserve. Brush the flesh side of the squash with olive oil and place it cut side up on a baking sheet. Toss the garlic cloves in olive oil and add them to the baking sheet with the squash. Bake until the squash is fork tender, about 45 minutes.
While the squash and garlic are roasting, clean off the squash seeds. Boil the seeds for 10 minutes, strain, and pat dry. Place them on a baking sheet and sprinkle with salt.
When the squash is fork tender, remove it from the oven to cool. At this time, bake the squash seeds for 20 to 30 minutes, tossing every 10 minutes, until seeds are golden.
Once the squash is cool enough to handle, scoop out the flesh. Squeeze the roasted garlic out of its skins. Place the squash, garlic, sage, half and half, salt and pepper in a blender. Purée until smooth. Pour the sauce into a medium saucepan and heat until warmed through. Add nutmeg and stir well.
In a large stock pot bring 6 cups of water to a boil. Add the cheese tortellini and cook according to package instructions.
Strain tortellini and return back to the pan. Add the butternut squash sauce to the pasta and stir to combine. If the sauce is too thick, add 3/4 cups water and stir well.
Serve pasta with thick shreds of fresh Parmesan cheese and toasted squash seeds.
Store in an airtight container in the refrigerator for up to 7 days.