Tortellini with Creamy Butternut Squash

By ccavaletti

Ingredients

• 1 cup milk
• 3 cups 1/2-in. pieces peeled fresh butternut squash
• 1 coarsely chopped red pepper
• 1 Tbsp chopped fresh sage or 11/2 tsp dried
• 2 pkg (9 oz each) refrigerated cheese tortellini
• 5.2 oz garlic & herb cheese

Preparation

Step 1

Heat 1 cup milk, 3 cups 1/2-in. pieces peeled fresh butternut squash, 1 coarsely chopped red pepper and 1 tbsp chopped fresh sage or 1 1/2 tsp dried in a medium saucepan over medium heat until simmering.

Cover and cook 8 minutes or until squash is tender. Meanwhile boil two 9-oz pkg refrigerated cheese tortellini as pkg directs, reserving 1 cup cooking water before draining.

Remove saucepan from heat; Stir in 5.2 oz garlic & herb cheese spread. Toss with drained tortellini and reserved cooking water as needed.