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Cheese Tortellini & Butternut Squash With Brown Butter-Sage

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“This is a great recipe I tried in Cuisine At Home...Very fall like recipe...Wonderful taste and color presentation. If you like squash you will like this recipe.”
READY IN:
30mins
SERVES:
4
YIELD:
4 cups
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Cook squash in a saucepan of boiling salted water for 3 minutes. Add the tortellni; cook according to package directions and until squash is tender. Drain.
  2. Heat oil in a skillet over medium high heat. Add prosciutto, cook untilcrisp, then drain on a paper towel=lined plate. Return skillet to burner (with drippings still in pan); reduce heat to medium.
  3. Melt butter in the skillet. Add sage sprig and cook until butter brown, about 4 minutes; remove sage and discard. Stir in wine and sugar; cook 30 seconds, then add reserved squash, tortellini, and prosciutto back into pan. Toss to heat through.
  4. Off heat, finish with lemon juice, parsley, and pepper.

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