Parmesan Tortellini in a Bourbon-Spiked Squash Sauce

Name: Parmesan Tortellini in a Bourbon-Spiked Squash Sauce
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 4 serving(s)
Ingredients: 1 lb cheese tortellini (parmesan) or 1 lb cheese ravioli; 1 cup beef broth; 1 garlic clove, smashed; 1 (10 ounce) package frozen winter squash puree; 1 -2 tablespoon Bourbon (I use only 1 tablespoon- feel free to omit); 1 tablespoon lemon juice; 1 teaspoon chopped fresh thyme or 1 pinch dried thyme; 1 tablespoon brown sugar; fresh ground pepper, to taste; salt; freshly grated parmesan cheese

Submitted by Roxygirl in Colorado

"This unique pasta sauce is adapted from "The Instant Gourmet," by Melissa Clark (food writer from NY Times). As soon as I thumbed through the book, I knew this was going to be great- and it is. This makes a great vegetarian entree that takes just a few minutes to make."

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Ready In:: 10mins
Ingredients:: 11
Serves:: 4

ingredients

1 lb cheese tortellini (parmesan) or 1 lb cheese ravioli
1 cup beef broth
1 garlic clove, smashed
1 (10 ounce) package frozen winter squash puree
1 -2 tablespoon Bourbon (I use only 1 tablespoon- feel free to omit)
1 tablespoon lemon juice
1 teaspoon chopped fresh thyme or 1 pinch dried thyme
1 tablespoon brown sugar
fresh ground pepper, to taste
salt
freshly grated parmesan cheese

directions

Cook the tortellini according to the package directions.
Meanwhile, in a small saucepan over medium heat, combine the broth, garlic, and squash puree.
Cook the mixture, stirring, until the mixture thickens a bit, about 4-6 minutes.
Stir in bourbon, lemon juice, thyme,brown sugar, salt and pepper, and let simmer for 1 more minute.
Remove from heat.
Drain the tortellini and serve with the sauce on top with grated parmesan.
Notes: to add a spicy flavor: add a few gratings of nutmeg and a dash of allspice.
In winter: a bay leaf will add its own distinctive perfume.
For richer sauce: Add 1-2 tablespoons butter at the end of cooking.

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Reviews

I enjoyed this very much, and I especially liked how fast it was to pull together. I used the full amount of bourbon, and I didn't think it was overpowering. I also used the optional butter...it's hard to think of eating squash without any butter! Finally, my grocery store did not have frozen squash, so I just baked a smallish acorn squash and used the puree for this. Very nice!

Aunt Cookie

RECIPE SUBMITTED BY

Roxygirl in Colorado

Hi everybody, I’ve been using “Zaar” website for the last year but ready to commit myself to adding my two cents worth (including some photos). I live with my DH and two great kids and one crazy dog in the foothills of Colorado. We have a great view with lots deer and red rocks. I come from a food-loving family, including my nearby sister who is willing to discuss "what's for dinner" first thing in the morning! I’ve loved cooking every since I was a teenager. I don’t work so I have lots of time to cook my latest craving. I love to try and duplicate dishes I enjoy from restaurants. I have a lot of cookbooks, but now use mostly “Zaar” recipes and from “Cooks Illustrated.” I love reading cookbooks (library) and like the old classics from Betty Crocker to backs of food labels. I love to research lots of recipes before I decide which one to make.

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