Sauté diced butternut squash, oil and butter in a big sauté pan at medium heat. Stir occasionally.
Add salt to taste
Add pepper to taste.
I would normally use fresh sage in this dish but I ran out so I used poultry seasoning in its place. Poultry seasoning is a mix of sage, thyme, rosemary and nutmeg.
Get your bag of tortellini out
Bring water to a boil
- 3.0Tbsp Butter
- 3.0Tbsp Extra Light Virgin Olive Oil
- 4.0c Diced butternut squash
- 8.0c Water
- 1.0 Package Frozen Cheese Tortellini
- 4.0Tbsp Fresh Sage