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Butternut Squash and Spinach Tortellini takes several minutes to prepare.

Butternut Squash and Spinach Tortellini takes several minutes to cook.

Butternut Squash and Spinach Tortellini makes 4 servings.

The ingredients for Butternut Squash and Spinach Tortellini are:

1 cup, Butternut Squash, puree 1 cup half and half + more if desired 1/4 tsp Nutmeg, ground 1/8 tsp Paprika 1/4 sp Salt 1/4 tsp Lemon Pepper Seasoning Blend (approximately) 2 cups Barilla Cheese & Spinach Tortellini, uncooked 8 oz. fresh, uncooked, spinach 1 tbsp Parsley

Here is how you make Butternut Squash and Spinach Tortellini:

Make the Butternut Squash Puree: Preheat oven to 400 degrees Cut squash in 2 halves, scrape out seeds and fiber. Line baking sheet with aluminum foil and spray with oil. Place squash on baking sheet cut side down and bake 30 minutes. Remove from oven and let cool. Scoop out pulp and mash (more texture) or blend (smoother) 1. Add 1 cup of the butternut squash puree, 1 cup of half and half, 1/4 tsp of nutmeg, a pinch of paprika, and 1/4 tsp salt to a large skillet, on medium heat. While heating, stir all the ingredients to combine. Add about 1/4 tsp of lemon pepper seasoning - don't add all of it at once, add a little and add more, to your taste. Add the spinach on top of the mixture, cover with the lid, remove from heat Let the spinach wilt in the pan., covered, off heat. 2. While the spinach wilts, bring the medium pan of water to boil, add 2 cups of uncooked tortellini, and cook according to the package instructions (usually 7-10 minutes in boiling water). Once the tortellini is cooked, drain the water. 3. Add cooked and drained tortellini to the skillet with the butternut squash sauce and spinach and stir to combine. If the sauce is too thick, add more half and half to thin it. Also, taste and add more salt, nutmeg and lemon pepper, if desired. 4. Serve topped with chopped fresh parsley.Serving Size: yields: 4 servingsNumber of Servings: 4Recipe submitted by SparkPeople user TRULYNDEM.

The nutritional information for Butternut Squash and Spinach Tortellini is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 231.7

• Total Fat: 6.0 g
• Cholesterol: 29.0 mg
• Sodium: 473.7 mg
• Total Carbs: 59.8 g
• Dietary Fiber: 4.8 g
• Protein: 8.3 g