- Cheese-filled tortellini and sage roasted butternut squash - A flavorful browned butter garlic sauce - Minutes to make and the best last-minute side dish
- Butternut squash - Olive oil - Fresh sage - Tortellini - Unsalted butter - Garlic - Parmesan cheese
Toss butternut squash, minced sage, olive oil, salt, and pepper together on a sheet pan. Roast squash at 400F 20-25 minutes until tender.
Cook tortellini according to package instructions until tender. Drain tortellini and set aside for a moment.
Melt butter in a large skillet over medium heat. Swirl pan occasionally until butter is golden brown. Add garlic and cook 1 minute until fragrant.
Add tortellini, squash, and Parmesan to browned butter sauce and toss to combine. Season with salt and pepper to taste and serve warm. Enjoy!