Tortellini With Creamy Butternut Squash |
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Prep Time: 15 Minutes Cook Time: 8 Minutes |
Ready In: 23 Minutes Servings: 4 |
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From Womans Day Magazine. Ingredients:
1 cup milk |
3 cups fresh butternut squash, cut into 1/2-inch pieces |
1 red pepper, coarsely chopped |
1 tablespoon fresh sage |
2 (9 ounce) packages refrigerated cheese tortellini |
5 1/4 ounces garlic & herb spreadable cheese |
Directions:
1. Heat milk, squash, red pepper and sage in a medium saucepan over medium heat until simmering.
2. Cover and cook for 8 minutes until squash is tender.
3. Meanwhile boil tortellini as pkg directions, reserving 1 cup cooking water before draining.
4. Remove saucepan from heat; stir in garlic & cheese spread.
5. Toss with drained tortellini and reserved cooking water as needed.
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