Ingredients
Equipment
Method
Fry the sage
- Melt butter in a skillet over medium heat and fry sage leaves until crispy, about 1 minute, then remove and set aside for topping.
Build the sauce
- Sauté minced garlic in the same skillet for about 30 seconds until fragrant and just beginning to turn golden.
- Stir in mashed butternut squash, vegetable broth, and heavy cream, then simmer on medium-low until smooth, about 5 minutes, stirring as needed so it clings to the spatula.
Toss and finish
- Cook the cheese tortellini according to package instructions, then add the cooked tortellini to the skillet and toss to coat.
- Stir in grated parmesan cheese and keep simmering gently until melted and glossy, about 2 minutes.
- Top the skillet with the crispy fried sage right before serving so the leaves stay crunchy.
Notes
For the fastest weeknight version, use pre-roasted or canned butternut squash puree and warm it in the broth/cream mixture until smooth. Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently with a splash of broth or cream to loosen the sauce. Freezing isn’t recommended because tortellini can turn softer after thawing. If you want it lighter, use half-and-half in place of heavy cream for a thinner but still creamy texture.