Tortelloni with Roasted Butternut Squash

Preheat oven to 450 degrees F.

1. Toss squash, 1 Tablespoon of sage, oil, salt, pepper, and butter in mixing bowl.

2. Spread mixture in an even layer on a baking sheet. Roast 15-18 minutes until golden-brown.

3. Add roasted squash mixture, soup, and remaining Tablespoon of sage to a skillet on medium heat; bring to a simmer. Season to taste with salt and pepper. Once it reaches a simmer and heats the soup through, add pasta and chopped spinach; cook for 10 minutes.

Chef Tip(s):
Add squash to skillet on medium heat, after step 2, if you need to rewarm it.

*I have done this in the crockpot by throwing all the ingredients in at once, setting it to low and letting it simmer for up to 2 hours, stirring occasionally. I did add an extra cup of water because I did not cook the tortellini first.

*If you can’t get butternut squash soup, perhaps a puree of squash with salt, garlic, butter, and water would suffice, but I’ve never tried.