Butternut Squash tortellini. While heating, stir all the ingredients to combine. Brush cut sides of squash halves evenly with oil. Arrange squash halves, cut sides down, on a large rimmed baking sheet lined with.
Cook tortelloni according to package instructions. Remove with a slotted spoon to a plate. When squash has cooled a bit, scoop out the flesh into the now-empty soup pot. You can have Butternut Squash tortellini using 0 ingredients and 0 steps. Here is how you achieve it.
Ingredients of Butternut Squash tortellini
Squeeze out cloves of garlic into the pot as well. Add basil, oregano, thyme, and chicken broth. Puree with a stick blender until completely smooth. Pour in milk and add in pureed butternut squash.
Butternut Squash tortellini instructions
Toss with tortellini and transfer to a casserole pan. To make topping: Combine panko crumbs with parmesan cheese and toss with melted butter. Add the diced butternut squash, chopped onion, whole garlic cloves, olive oil, salt, and pepper to a baking sheet, tossing until fully coated. Arrange the butternut squash so that the pieces aren't overlapping each other. The squash will be golden and very tender when done.