Butternut Squash Tortellini with Brown Butter Sauce Recipe : Giada De Laurentiis : Recipes : Food Network
Ingredients
- 1 butternut squash, approximately 2 pounds, cubed (about 3 cups)
- 2 tablespoons extra-virgin olive oil, plus 2 tablespoons
- 1 ½ teaspoon herbs de Provence
- ½ teaspoon kosher salt, plus more to taste
- ¼ teaspoon freshly ground black pepper, plus more to taste
- 2 large shallots, chopped (about ½ cup)
- 2 garlic cloves, chopped
- + 11 more ingredients
-
- 1 cup whole milk ricotta cheese
- 4 small amaretti cookies, crushed (about 1/3 cup)
- ¼ teaspoon ground nutmeg
- 1 package small wonton wrappers
- ¾ cup butter (1 ½ sticks)
- 2 tablespoons torn fresh sage leaves
- ½ cup toasted walnuts, chopped
- ½ cup dried cranberries, or chopped dried cherries, or mixture of both
- ¼ teaspoon kosher salt, plus more to taste
- ¼ teaspoon freshly ground black pepper, plus more to taste
- 1/3 cup grated Parmesan cheese
To make the tortellini, preheat the oven to 375 degrees F. On a foil-lined baking sheet toss together the butternut squash, 2 tablespoons of olive oil, herbs de Provence, salt, and pepper. Bake in the oven until soft and golden, about 25 minutes. Meanwhile, heat the olive oil in a small saute pan...
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