Sheet-Pan Butternut Squash, Bacon & Brussels Sprouts Tortelloni
Prep: 25 minutes
Roast: 35 minutes • Serves: 6
4garlic cloves, minced
2-1/2cups diced butternut squash
2-1/2cups quartered Brussels sprouts
3tablespoons olive oil plus additional for serving
1/2teaspoon kosher salt
1/2teaspoon fresh ground black pepper plus additional for serving
3tablespoons pine nuts
2packages (8.8 ounces each) Market 32 Four Cheese Tortelloni
1/4cup fresh lemon juice
1/3cup grated Parmesan cheese
1tablespoon 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, 5g Sugars, 19g Protein