Jul 13, 2009

Cheese Tortellini with Squash and Browned Butter Sage Sauce

I have a love for squash and pasta, so I made a tasty (and quick!) dinner combining them.

1 pkg frozen winter squash, prepared according the pkg directions
1 pkg refrigerated cheese tortellini, prepared according to pkg directions
4-5 Tbsp unsalted butter
1-2 tsp dried sage (fresh is better if available)

Add the butter to a small skillet over medium heat and melt while swirling the pan. Once melted, add the sage and stir constantly. You will see the butter foam up then start to form brown specks as it clarifies, about 2 minutes (careful not to burn it!). Mix the butter sauce with the squash, add 1/2 cup pasta water to thin the squash if desired. Toss with the pasta and serve.

Alternative: You could substitute 1/2 tsp Cinnamon, 1/4 tsp Nutmeg and 1 Tbsp Brown sugar for the sage to create a sweet dish. Simply melt the butter and bloom the spices in it, once the foaming subsides add the sugar. Stir to dissolve and remove from heat.

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