Recipe from Buitoni
Ingredients: 3 cups cubed (1/2-inch) butternut squash 1-1/2 tablespoons extra virgin olive oil 1 teaspoon kosher salt 1/2 teaspoon smoked paprika 2 small onions 1/2 cup dried cranberries 1 package BUITONI Refrigerated Chicken & Roasted Garlic Tortelloni Chopped fresh sage leaves BUITONI Refrigerated Freshly Shredded Parmesan Cheese (5 oz.)
Directions: PREHEAT oven to 400 degrees F. Line large baking pan with foil.
PLACE squash in prepared baking pan. Add 1/2 tablespoon oil, 1/2 teaspoon salt and paprika. Toss with hands to coat. Roast in oven for 20 to 25 minutes until cooked but slightly firm.
HEAT remaining 1 tablespoon oil in large skillet over medium-low heat. Add onions and remaining 1/2 teaspoon salt. Cook, stirring occasionally, for about 24 minutes or until onions are caramelized.
PREPARE pasta according to package directions, omitting oil; drain, reserving 1 cup cooking liquid. Return pasta to saucepan. Add 1/2 to 3/4 cup cooking liquid, squash, onions, and cranberries. Toss gently to combine. Add additional cooking liquid if needed. Serve with chopped sage and cheese.
Refrigerate any leftovers in an airtight container.
Comments