Recipe from Buitoni
Ingredients: 3 cups cubed (1/2-inch) butternut squash 1-1/2 tablespoons extra virgin olive oil 1 teaspoon kosher salt 1/2 teaspoon smoked paprika 2 small onions 1/2 cup dried cranberries 1 package BUITONI Refrigerated Chicken & Roasted Garlic Tortelloni Chopped fresh sage leaves BUITONI Refrigerated Freshly Shredded Parmesan Cheese (5 oz.)
Directions: PREHEAT oven to 400 degrees F. Line large baking pan with foil.
PLACE squash in prepared baking pan. Add 1/2 tablespoon oil, 1/2 teaspoon salt and paprika. Toss with hands to coat. Roast in oven for 20 to 25 minutes until cooked but slightly firm.
HEAT remaining 1 tablespoon oil in large skillet over medium-low heat. Add onions and remaining 1/2 teaspoon salt. Cook, stirring occasionally, for about 24 minutes or until onions are caramelized.
PREPARE pasta according to package directions, omitting oil; drain, reserving 1 cup cooking liquid. Return pasta to saucepan. Add 1/2 to 3/4 cup cooking liquid, squash, onions, and cranberries. Toss gently to combine. Add additional cooking liquid if needed. Serve with chopped sage and cheese.
Refrigerate any leftovers in an airtight container.
