My special birthday dinner was delightful. At a popular Italian restaurant, I chose the "pasta special," roasted butternut squash and cheese tortellini surrounded by a luscious cream sauce. It was just a matter of time before a version would be on my dinner table at home.
Winter pictures taken at night don't do food justice. The pasta was creamy and garlicky and oh so rich. The contrast of colors and textures added interest to the dish. Close enough to the restaurant version, it brought back happy memories of a lovely evening.
Tortellini with Roasted Winter Squash
1 1/2 pounds winter squash, any type
2 tablespoons packed brown sugar
2 teaspoons extra virgin olive oil
2 (9-ounce) packages fresh cheese tortellini, preferably whole wheat
3/4 cup unsweetened almond milk or nonfat dairy milk
6 Laughing Cow Light Creamy Swiss cheese wedges, room temperature
2 teaspoons butter or trans fat free margarine
1 clove garlic, minced
1/4 teaspoon salt
1/4 cup freshly grated Parmesan cheese
2 tablespoons roasted pumpkin seeds (pepitas)
Preheat oven to 400°F. Peel and remove seeds from squash. Cut into cubes and place in a pile on baking sheet coated with olive oil spray or parchment paper. Sprinkle with brown sugar and olive oil. Toss together, then spread in one layer. Roast 15 minutes, stir, then roast 15 minutes more until brown on edges.
Meanwhile, in large pot, cook tortellini according to package directions. Drain pasta and return it to pot.
Place milk, cheese wedges, butter or margarine, garlic, and salt in medium saucepan. Cook, stirring frequently, until creamy and thick, about 10 minutes.
Stir roasted squash gently into pasta and spoon into a serving dish. Pour sauce evenly over the top. Sprinkle with Parmesan and pumpkin seeds and serve immediately. Makes 8 servings, 7 points plus for Weight Watchers or 314 calories each.