Butternut, Sage And Pecan Tortellini

• 1 butternut squash medium sized, peeled, seeded and cut and diced to 1" pieces
• 3 tablespoons olive oil
• 1 tablespoon maple syrup
• salt
• pepper
• 1 onion chopped
• 1/2 cup chopped pecans
• 2 tablespoons sage leaves minced
• wonton wrappers
• 1/2 cup unsalted butter
• 1 handful dried cherries or dried cranberries
• pecans handful dried
• salt
• pepper

1. Preheat your oven to 400 degrees. Toss your dices squash in a bowl with 2tbsp. olive oil and 1/2 tsp. of salt.
2. Spread the squash on a baking sheet and place in the oven to roast for about 25 minutes. You may want to turn the squash at least once.
3. Transfer the squash back to a bowl and mash.
4. Warm 1 tbsp. of olive oil in a skillet.
5. Add onion and saute until lightly browned (about 10 minutes).
6. Add pecans and saute about 2 minutes. Add squash and cook until heated through (1 minute) Add maple syrup.
7. Season with salt and pepper.
8. Transfer the filling to a bowl and let it cool to room temp.
9. You're ready to fill your wonton wrappers.
10. Set up a work surface with a bowl of water, a pastry brush, and a flat area covered in wax or parchment paper to rest your tortellinis.
11. Place one wrapper at a time flat on your work surface and in the middle place a heaping spoonful of filling.
12. Wet the edges of the wrapper well with water and fold the wrapper in half in a triangle shape.

butternut, olive oil, maple syrup, salt, pepper, onion, pecans, sage, wonton wrappers, unsalted butter, handful, pecans handful, salt, pepper

Taken from www.yummly.com/recipe/Butternut_-Sage-and-Pecan-Tortellini-1651080 (may not work)