Perfect Autumn Tortellini Recipe
I love the flavor combination of squash, bacon and kale, then pair that with tortellini along with a creamy parmesan sauce and you know this dish has got to be good! I’ve made this twice this fall and I’d love to make it again before the season is up because it is so incredibly delicious! It’s one of the best ways to use up that butternut squash you’ve got sitting on your counter right now. It’s hearty, it’s flavorful, and since it’s got the kale and squash we can feel okay about the cheesy tortellini and bacon right? :) It’s a delicious seasonal recipe you’ll start to crave this time of year.
Ingredients Needed for This Recipe
Bacon Yellow onion Butternut squash Garlic Low-sodium chicken broth Fresh sage and thyme Nutmeg Salt and freshly ground black pepper Half and half Refrigerated three cheese tortellini Kale Parmesan
How to Make this One Pan Tortellini Recipe
Heat skillet over medium-high heat. Cook bacon until crisp. Transfer while leaving drippings in pan. Saute onion then saute squash and garlic. Add in chicken broth, thyme, sage and nutmeg, salt and pepper. Bring to a boil then reduce heat to medium-low. Simmer, covered, until squash is nearly tender. Pour in half and half then toss in tortellini. Sprinkle kale evenly over top, cover and simmer until tortellini is cooked through, tossing once halfway through. Off heat toss in parmesan cheese and half of the bacon. Top with remaining bacon and serve warm.
Skillet dinners are totally my thing and this one is the perfect example as to why. All those flavors simmer together and you end with a skillet full of goodness! Add this one to the menu, it’s a seriously satisfying fall tortellini dinner! I mean it has bacon so we know from the beginning it’s good, right?
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