Cheese Tortellini & Butternut Squash With Brown Butter-Sage

• 1 1/2 cups butternut squash, peeled, cubed
• 1/2 lb refrigerated cheese tortellini (about 2 cups)
• 1 tablespoon olive oil
• 2 slices prosciutto, cut in thin ribbons (1 oz.)
• 5 tablespoons unsalted butter, cubed
• 1 large fresh sage sprig (about 10 leaves)
• 2 tablespoons dry white wine
• 1 teaspoon sugar
• 1/2 lemon, juice of
• chopped fresh parsley
• freshly gorund black pepper

1. Cook squash in a saucepan of boiling salted water for 3 minutes. Add the tortellni; cook according to package directions and until squash is tender. Drain.
2. Heat oil in a skillet over medium high heat. Add prosciutto, cook untilcrisp, then drain on a paper towel=lined plate. Return skillet to burner (with drippings still in pan); reduce heat to medium.
3. Melt butter in the skillet. Add sage sprig and cook until butter brown, about 4 minutes; remove sage and discard. Stir in wine and sugar; cook 30 seconds, then add reserved squash, tortellini, and prosciutto back into pan. Toss to heat through.
4. Off heat, finish with lemon juice, parsley, and pepper.

butternut squash, refrigerated cheese tortellini, olive oil, unsalted butter, sage, white wine, sugar, lemon, fresh parsley, black pepper

Taken from www.food.com/recipe/cheese-tortellini-butternut-squash-with-brown-butter-sage-251084 (may not work)