Time is flying by at a crazy rate for me these days. I feel like I am taking care of a zillion little details and am still trying to find that cooking and shooting groove. It’s not that I am uncomfortable with my current pace of life – I know it is a necessary step and stage to developing the bigger picture. In any event it is nice to emerge temporarily from this little bubble in order to make a great dish, take some pictures and connect with you. This cheese tortellini is really good. I am not sure why I didn’t discover butternut squash sauce until now. I really should have figured out how amazing it is earlier – it goes well with so many pastas. Particularly, cheese tortellini. It’s a nice way to incorporate vegetables into a meal without anyone anti-vegetable having good reason to complain – the taste is very smooth and creamy. I have one more recipe after this that I would like share and then I am hoping to share some really big news with you all that I am so very excited about. OK, for now, please enjoy this cheese tortellini and creamy butternut squash sauce – it’s really changed the way I view butternut squash, and it is really so simple to prepare. It’s a good way to use the squash in Cyprus used to make “kolokotes” when in season, and normal squash you can find at any major grocery store during the off-season.
1 pack Mitsides Cheese Tortellini
drizzle of olive oil, salt and pepper
1 & 1/2 cups yellow squash, (the type used to make “kolokotes” in Cyprus, or any other yellow squash)
1/3 cup plus 1 tablespoon milk
1/2 onion, finely diced
2 garlic cloves, finely diced
1 tablespoon butter
2 tablespoons olive oil
salt and pepper
1/4 cup grated parmesan cheese
1. Preheat the oven to 175C. Chop the butternut squash into small pieces. Drizzle with a little olive oil, salt and pepper. Roast for 15 minutes, turning the pieces once.
2. Remove the squash from the oven. Let slightly cool. Place squash in a food processor, add the milk, and puree until smooth.
3. In a frying pan over high heat on the stove, add the butter and olive oil. Once hot, add the onion and garlic. Stir fry until soft.
4. Add the squash puree, nutmeg, parmesan cheese and salt and pepper to taste. If the sauce looks a bit thick, add a little more milk. If the sauce looks a bit runny, just continue to cook until it thickens.
5. Boil the cheese tortellini until ready in salted water. Strain the cheese tortellini and toss it together with the sauce. Serve with grated parmesan cheese over top.