Sheet-Pan Butternut Squash, Bacon and Brussels Sprouts Tortelloni
Prep: 25 minutes
Roast: 35 minutes • Serves: 6
4 garlic cloves, minced
2-1/2 cups diced butternut squash
2-1/2 cups quartered Brussels sprouts
3 tablespoons olive oil plus additional for serving
1/2 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper plus additional for serving
3 tablespoons pine nuts
2 packages (8.8 ounces each) four cheese tortelloni
1/4 cup fresh lemon juice
1/3 cup grated Parmesan cheese
1 tablespoon lemon zest
1.Preheat oven to 425°. Line rimmed baking pan with parchment paper. In large bowl, toss bacon, garlic, squash, Brussels sprouts, 2 tablespoons oil, salt and pepper; spread on prepared pan. Roast 25 minutes or until squash is tender.
2.In small skillet, toast pine nuts over medium heat 2 minutes or until fragrant and golden brown, stirring occasionally; transfer to plate to cool.
3.Prepare tortelloni as label directs; drain and transfer to medium bowl. Add remaining 1 tablespoon oil and toss. Stir tortelloni into squash mixture; roast 10 minutes or until tortelloni is heated through. Makes about 10 cups.
4.Drizzle tortelloni with lemon juice and additional olive oil, if desired. Serve sprinkled with cheese, lemon zest, pine nuts and additional pepper.
Approximate nutritional values per serving (1-2/3 cups):
489 Calories, 29g Fat (10g Saturated), 97mg Cholesterol,
861mg Sodium, 43g Carbohydrates, 6g Fiber, 19g Protein