One Pan Creamy Tortellini with Butternut Squash Kale and Bacon
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Category
Main Course
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Cusine
American
What do you need?
How to make?
Ingredients
6 slices bacon
1 cup chopped yellow onion
3 cups 1/2-inch diced, peeled and seeded butternut squash
1 Tbsp minced garlic
1 can low-sodium chicken broth
1 tsp minced fresh sage and thyme*
1 fair pinch nutmeg
Salt and freshly ground black pepper
1/2 cup half and half
1
4 cups
1/3 cup packed finely shredded parmesan cheese
Directions
Heat a 12-inch non-stick skillet or a saute pan over medium-high heat. Add bacon and cook turning occasionally until crisp, about 5 - 7 minutes. Press bacon up against sides of pan to drain rendered fat back into pan. Transfer bacon to a plate lined with paper towels while leaving drippings in pan. There should be 2 Tbsp . Add in onion and saute 3 minutes then add in squash and garlic and saute 2 minutes. Pour in chicken broth and add thyme, sage and nutmeg. Season with a pinch of salt and some pepper. Bring to a boil then reduce heat to medium-low. Cover and simmer 10 - 12 minutes until squash is nearly tender. Pour in half and half then toss in tortellini. Sprinkle kale evenly over top, cover with a snug lid and simmer until tortellini is cooked through, about 8 minutes, tossing once halfway through. Turn off heat. Toss in parmesan cheese and half of the bacon. Season with a little more salt as needed. Top with remaining bacon and serve warm. *I recommend buying the poultry herb blend so you don't have to purchase both separately. You could try a heaped 1/4 tsp dried of each as a sub.