Creamy Spinach & Garlic Tortelloni Recipe

Cooking Instructions

1. 1

   Prepare the Butternut Squash

   Preheat the oven to 200°C (400°F). Peel and cube the butternut squash, toss it with olive oil, salt, and pepper, and spread it on a baking sheet. Roast for about 25-30 minutes or until tender and caramelized.

2. 2

   Caramelize the Onions

   While the squash is roasting, slice the onion thinly. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the onions and cook, stirring occasionally, until they are golden brown and caramelized, about 15-20 minutes.

3. 3

   Cook the Tortelloni

   Bring a large pot of salted water to a boil. Add the tortelloni and cook according to package instructions, usually about 3-5 minutes. Drain and set aside.

4. 4

   Sauté Spinach and Garlic

   In the same skillet used for the onions, add a little more olive oil if needed, and add the minced garlic. Sauté for 1 minute until fragrant, then add the spinach and cook until wilted. Season with salt and pepper.

5. 5

   Prepare the Brown Butter

   In a small saucepan, melt the butter over medium heat. Allow it to cook until it turns a golden brown color and has a nutty aroma. Be careful not to burn it.

6. 6

   Combine All Ingredients

   In the skillet with the spinach, add the roasted butternut squash, caramelized onions, and cooked tortelloni. Pour in the brown butter, add sage leaves, and gently toss to combine everything. Adjust seasoning with salt and pepper.

7. 7

   Serve

   Plate the creamy tortelloni mixture, crumble goat cheese on top, and sprinkle with toasted pumpkin seeds before serving.