Cheese Tortellini with Butternut Hash and Toasted Hazelnuts - The Pollan Family
Butternut squash roasted with hazelnuts and creamy tortellini in a rich balsamic butter—40-min comforting meal from The Pollan Family Table.
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Ingredients
- 2 cups peeled and diced butternut squash, cut into 1/2-inch cubes
- 1 tablespoon extra-virgin olive oil
- Kosher salt
- Freshly ground black pepper
- 1/3 cup blanched raw hazelnuts
- 1 1/2 pounds cheese tortellini
- 6 tablespoons (3/4 stick) unsalted butter
- 1 clove garlic, minced
- 2 tablespoons balsamic vinegar
- 1/4 cup freshly shredded Parmesan cheese
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