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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