What you'll need
Skin the butternut squash and dice into 1 inch pieces. Toss with oil, salt and pepper.
Roast at 425F for 30-35 minutes, until tender and easy to pierce with a fork.
Cook the tortellini according to package instructions in well-salted water.
Mix together in the cooked tortellini, sauteed garlic, ricotta and lemon juice to form a creamy sauce.
Add the butternut squash, Parmesan, spinach, and basil. Stir to combine. Enjoy!
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