Quick & Cozy Butternut Squash Tortellini with Browned Butter Sauce

👩‍🍳 Instructions

1. 1

   Toast Pecans: In a large skillet, toast pecan halves over medium-low heat for 3-5 minutes, stirring occasionally, until fragrant. Remove from skillet and set aside.
2. 2

   Cook Tortellini: Bring a large pot of generously salted water to a rolling boil. Add tortellini and cook according to package directions until al dente. Before draining, reserve ½ cup of the starchy pasta water. Drain tortellini.
3. 3

   Brown Butter & Crisp Sage: While tortellini cooks, melt butter in the same skillet (no need to clean) over medium heat. Cook, swirling occasionally, until butter foams, milk solids turn golden brown, and it smells nutty (5-7 minutes). Add chopped sage leaves and cook for 30-60 seconds until fragrant and crispy.
4. 4

   Combine & Finish: Add drained tortellini to the skillet with the browned butter and sage. Add ¼ cup reserved pasta water, most of the toasted pecans, and ½ cup Parmesan cheese. Toss gently to coat, adding more pasta water 1 tablespoon at a time if needed to create a glossy sauce.
5. 5

   Season & Serve: Season with salt and pepper to taste. Serve immediately, garnished with remaining toasted pecans, extra Parmesan, and a few fresh sage leaves if desired.