Ingredients:

  • 20 oz refrigerated cheese tortellini
  • 3 cups butternut squash, peeled and cut into 1/2-inch cubes
  • 2 cups fresh kale, stemmed and roughly chopped
  • 1 medium shallot, finely minced
  • 3 cloves garlic, minced
  • 3 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1/2 cup heavy cream
  • 1/2 cup freshly grated Parmesan cheese
  • 1 tbsp fresh sage, finely chopped
  • 1/2 tsp freshly grated nutmeg
  • Salt to taste
  • Cracked black pepper to taste

Instructions:

  1. Peel and cut the butternut squash into 1/2 inch cubes. Mince the 1 medium shallot and 3 cloves garlic. Roughly chop the 2 cups fresh kale.
  2. Heat 1 tbsp olive oil in a large skillet over medium high heat. Add the squash cubes in a single layer.
  3. Cook the squash for 8-10 minutes until the edges are golden and the centers are tender when pierced with a fork. Note: Don't stir too often or they won't brown.
  4. Lower the heat to medium. Add 3 tbsp unsalted butter to the pan. Once melted and bubbling, stir in the shallots and 1 tbsp fresh sage.
  5. Cook for 2 minutes until the shallots are translucent and the sage is fragrant. Add the garlic and 1/2 tsp freshly grated nutmeg for the last 30 seconds.
  6. Pour in the 1/2 cup heavy cream. Bring to a gentle simmer, scraping up any brown bits from the bottom of the pan.
  7. Stir in the 20 oz refrigerated cheese tortellini and the chopped kale.
  8. Cover the skillet and cook for 4-5 minutes until the tortellini is plump and the kale is wilted.
  9. Remove from heat. Fold in the 1/2 cup freshly grated Parmesan cheese.
  10. Add salt and cracked black pepper to taste. The sauce will thicken as it sits for a minute.