Butternut Squash Tortellini

Because pasta makes my heart super happy. Because it’s that weird “transition” time of the year.  And, because… Monday.

We have an interesting phenomenon in our house. I could eat pasta everyday of my life. Forever. My husband on the other hand would choose just about anything else to eat. It’s about balance, right? This is what I tell myself. So, when hubby takes off for a boys weekend, I know exactly what I’m going to be eating.

If I’m honest here, this tortellini was made last winter, which means I owe you an apology, because I truly have been holding out on you. Mike and I often have these conversations at home about “future Mike” and “future Mackenzie”. It’s usually when I’m doing something like making 6 dozen butternut squash tortellini on a Saturday morning. I tell myself that future Mackenzie will be really happy about all of this effort that current Mackenzie is putting forth. I never regret prep work.

This dish is actually one I replicated from a local restaurant, it has caramel sauce, brown butter, and sage on it. I just won you over didn’t I? Here’s the downside… it’s pusty. I made the pasta one morning, and froze those puppies on a cookie sheet. That way, anytime I wanted the dish, it was easy to whip together.

Butternut Squash Tortellini

Yield: 5 dozen tortellini

 

For the filling:

2 butternut squash

1 1/2 cups parmesan cheese

Salt and pepper, to taste

1. Peel your butternut squash, and cut it in half. Deseed the inside and then roughly chop it. Bring a large pot of water to a boil, and drop the squash into the boiling water. Boil until soft, but not falling apart.

2. Drain the squash, grade your cheese and place everything in a food processor. Blend until perfectly smooth. Place in a bowl, stir until combine, salt and pepper if needed, and place int he fridge. You need this mixture to be cold when you are ready to work with it.

 

For the Pasta:

2 cups of semolina flour
1 cup all purpose flour
4 large eggs
2-4 tablespoons water
pinch of salt

1. In a large bowl, pour in your flours, salt and egg. With a spatula, beat your eggs into your flour mixture. As the mixture starts to combine, ditch the spatula and use your hands. Knead the dough with your hands, add the water 1 tablespoon at a time. Your mixture should be moist, but not sticky.

2. Flour a clean surface and dump the mixture onto it. Continue to knead the dough for about 10 minutes. This the hardest part, I promise. You will know it’s done when you poke it with your finger and the dough springs back.

3. Cut the dough into 4 sections and wrap each section into plastic wrap. Set a timer for 10 minutes, and walk away from the dough.

4. If you have a pasta machine, now is when you are going to want to set it up. When your timer goes off, roll your dough into a long oval about 1/4 inch thick. Run it through your pasta maker twice on each setting numbered 1-4.

5. Once your pasta in completely rolled out, use a biscuit cutter (or a bowl) and cut your pasta into circles. Place a teaspoon of the butternut squash mixture into the center. Fold in half and pinch around the edges. Then pull the two corners together and pinch the edge again. Place on a parchment paper lined cookie sheet.

6. At this point, you can either place in the freezer or immediately boil water to cook them. I always choose to make a whole mess of pasta and freeze it instead of immediately making it. Once they are frozen through on your cookie sheet, place in a ziplock bag.

 

Bring it all together:

2 teaspoons sage, minced

2 teaspoons caramel sauce

1 1/2 tablespoons butter

pinch of sea salt

 

1. Bring a pot of water to a boil, and cook your pasta until soft, 5-7 minutes. Drain the pasta.

2. While the pasta is cooking, place your butter in a saucepan and cook on low until it turns all kinds of golden brown and starts to smell nutty. Add in your  minced sage and cook for just a few seconds until the sage is crispy. Remove from heat.

3. Toss the cooked tortellini in the brown butter sauce and place in a shallow bowl. Drip caramel sauce over the top, and add a pinch of sea salt.

 

Now, sit down and prepare to have your mind blown.

      

One Response to “Butternut Squash Tortellini”

  1. #
    1
    Ellen — September 12, 2021 at 8:42 pm

    Time for something pumpkin!!

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