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baked butternut squash and gouda tortellini

Servings: 4 -6 servings
Author: Taylor Ellingson

Ingredients

  • 1 medium/large butternut squash peeled, seeds removed, and diced (about 6 cups)
  • 3 tablespoon olive oil
  • ½ teaspoon salt
  • 1 white onion diced
  • 3 cloves garlic
  • 1 ½ cup vegetable broth
  • 12-16 oz package fresh tortellini I used a cheese filled tortellini, uncooked
  • 1 ½ cups Gouda cheese

Instructions

  • Preheat oven to 425 degrees F.
  • Toss butternut squash with 2 tablespoons of olive oil and salt.
  • Bake on baking sheet for 25-30 minutes, until cubes are soft and cooked through.
  • Meanwhile, in medium saucepan, heat remaining tablespoon of olive oil over medium heat.
  • Add onion and sauté until translucent, about 5-7 minutes.
  • Add garlic and cook for 1 minute.
  • In large blender, combine all but 1 cup of the butternut squash, sautéed onion, and vegetable broth.
  • Blend until pureed. Taste and add salt to your liking.
  • Toss butternut squash sauce with uncooked tortellini.
  • Spray 9x13" baking dish with cooking spray.
  • Cover bottom of baking dish with half of the tortellini mixture, then top with half of the cheese.
  • Evenly sprinkle remaining 1 cup of butternut squash over the cheese.
  • Repeat with remaining tortellini, scraping all of remaining sauce on top.
  • Top with remaining cheese.
  • Bake in preheated oven for 20-25 minutes, until cheese is melted and golden brown.
  • After 25 minutes I turned my broiler on for 1 minute to get cheese nice and golden.
  • Serve and enjoy!