Tortellini with Ricotta and Butternut Squash

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What you'll need

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Skin the butternut squash and dice into 1 inch pieces. Toss with oil, salt and pepper.

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Roast at 425F for 30-35 minutes, until tender and easy to pierce with a fork.

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Cook the tortellini according to package instructions in well-salted water.

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Mix together in the cooked tortellini, sauteed garlic, ricotta and lemon juice to form a creamy sauce.

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Add the butternut squash, Parmesan, spinach, and basil. Stir to combine. Enjoy!

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swipe up for printable recipe

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Tortellini with Ricotta and Butternut Squash

What you'll need

Skin the butternut squash and dice into 1 inch pieces. Toss with oil, salt and pepper.

1

Roast at 425F for 30-35 minutes, until tender and easy to pierce with a fork.

2

Cook the tortellini according to package instructions in well-salted water.

3

Instructions

Mix together in the cooked tortellini, sauteed garlic, ricotta and lemon juice to form a creamy sauce.

4

Instructions

Add the butternut squash, Parmesan, spinach, and basil. Stir to combine. Enjoy!

5

Instructions

swipe up for printable recipe