Cheese Tortellini with Acorn Squash, Angus Meatballs & Brown Butter Sauce
Ingredients
- 1 pkg. (19 oz.) Celentano Cheese Tortellini
- 1 pkg. (12 meatballs thawed, sliced thin) Rosina Angus Beef Meatballs
- 1 Acorn Squash, deseeded, segmented and peeled
- 2 Tbsp. Olive Oil
- 4 Tbsp. Unsalted Butter
- 4 Fresh Sage leaves
- ¼ cup Grated Parmesan Cheese
- Salt and Black Pepper, to taste
Directions
Pre heat oven to 400°F. Toss prepared acorn squash with 2 tablespoons olive oil, season with salt and black pepper, to taste.
Spread on a sheet pan and roast in the oven at 400°F, turning once, until browned and tender, about 30 minutes. Remove from oven and keep warm.
In a large sauté pan heat thinly sliced meatballs over medium heat browning on both sides. Add butter and melt, continue to cook until butter is golden brown. Add the sage leaves and remove from heat.
Bring a large pot of water to a boil and cook the Cheese Tortellini according to package directions.
Add the tortellini into the sauté pan and return to the heat. Add the cheese, toss to coat and serve immediately. Top with the roasted acorn squash.
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