Cheese Tortellini & Butternut Squash With Brown Butter-sage

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• 1 1/2 cups butternut squash, peeled, cubed
• 1/2 lb refrigerated cheese tortellini (about 2 cups)
• 1 tablespoon olive oil
• 2 slices prosciutto, cut in thin ribbons (1 oz.)
• 5 tablespoons unsalted butter, cubed
• 1 large fresh sage sprig (about 10 leaves)
• 2 tablespoons dry wine
• 1 teaspoon sugar
• 1/2 lemon, juice of
• chopped fresh parsley
• freshly gorund black pepper

Recipe

• 1 cook squash in a saucepan of boiling salted water for 3 minutes. add the tortellni; cook according to package directions and until squash is tender. drain.
• 2 heat oil in a skillet over medium high heat. add prosciutto, cook untilcrisp, then drain on a paper towel=lined plate. return skillet to burner (with drippings still in pan); reduce heat to medium.
• 3 melt butter in the skillet. add sage sprig and cook until butter brown, about 4 minutes; remove sage and discard. stir in wine and sugar; cook 30 seconds, then add reserved squash, tortellini, and prosciutto back into pan. toss to heat through.
• 4 off heat, finish with lemon juice, parsley, and pepper.