The Real Simple magazine recipe for
tortellini with butternut squash and mushrooms turned out fantastic!
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| Mushrooms prior to roasting. |
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| Butternut squash prior to roasting. |
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| The finished dish. |
Instead of shredded fontina, we added grated parmesan on top since we had some in the fridge.
In the end, this dish was definitely worth making - we recommend giving it a try. However, I have a couple of recommendations:
- The sage leaves have an overpoweringly bitter taste, so you'll want to pick them out either after roasting or before eating.
- The butternut squash is quite challenging to peel. Maybe our peeler is just dull, but I ended up peeling with a knife. It's time consuming, but seemed to eventually work.
That's on the menu at our place this week. We actually just eat the peel on the butternut squash. It gets very soft in the oven.
ReplyDeleteInteresting. I knew acorn squash peel was edible, but I didn't know that about butternut squash.
ReplyDeleteI had the same problem when peeling the butternut squash and just thought I had an old peeler. The videos online make it look really easy.
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