Tortelloni With Roasted Butternut Squash

• 2 cups Butternut Squash 1 Inch Cubes
• 2 Tablespoons Ground Sage, Divided Use
• 1 Tablespoon Basting Or Olive Oil
• Salt And Pepper, to taste
• 2 Tablespoons Butter
• 3 cups Butternut Squash Soup (Wegman's Is Preferred)
• 2 packages 9 Oz Each Of Tortellini
• 1 cup Chopped Spinach

1. Preheat oven to 450 degrees F.
2. 1. Toss squash, 1 Tablespoon of sage, oil, salt, pepper, and butter in mixing bowl.
3. 2. Spread mixture in an even layer on a baking sheet. Roast 15-18 minutes until golden-brown.
4. 3. Add roasted squash mixture, soup, and remaining Tablespoon of sage to a skillet on medium heat; bring to a simmer. Season to taste with salt and pepper. Once it reaches a simmer and heats the soup through, add pasta and chopped spinach; cook for 10 minutes.
5. Chef Tip(s):
6. Add squash to skillet on medium heat, after step 2, if you need to rewarm it.
7. *I have done this in the crockpot by throwing all the ingredients in at once, setting it to low and letting it simmer for up to 2 hours, stirring occasionally. I did add an extra cup of water because I did not cook the tortellini first.
8. *If you can't get butternut squash soup, perhaps a puree of squash with salt, garlic, butter, and water would suffice, but I've never tried.

butternut, ground sage, basting or olive oil, salt, butter, butternut squash soup, tortellini, chopped spinach

Taken from tastykitchen.com/recipes/soups/tortelloni-with-roasted-butternut-squash/ (may not work)