Squash and Mushroom Tortellini

Here’s a quick and easy dinner that’s oh so good.  It’s always nice to have a few things stashed in the refrigerator or freezer that can help make a delicious dinner that can be thrown together in no time.  Since its Monday (meatless Monday) this can be made with or without the prosciutto depending on your take on Monday (meat or no meat).  I made it last week with prosciutto and some tortellini I had in the refrigerator but the real stars of the show were the mushrooms and the squash.  The night I made this, I tossed the squash and mushrooms in the oven to roast and then headed out to run a few errands; it took a bit of time but almost no prep time.  You could definitely roast the vegetables a day or so before and refrigerate them until you are ready to use them.  The taste is really delicious, tastes like a fancy dinner out with almost no work but simple enough to please the kids in the crowd.  I hope you give this a try.

1 small acorn squash or ½ of an average size acorn squash

2 portabella mushrooms

1 teaspoon olive oil

3 tablespoons butter (or olive oil)

1/3 cup chopped flat leaf parsley

2 cups chopped fresh spinach

1 cup fat free half and half

1 ½ teaspoon dried sage

½ cup diced prosciutto (purchase it already diced to make this a fast and easy meal)

10 to 12 ounce package of refrigerated cheese tortellini

Preheat oven to 300 degrees F.  Cut acorn squash in half, remove seeds and place squash face down on baking sheet.  Using the teaspoon of olive oil, drizzle each mushroom cap with olive oil and spread oil evenly over the mushroom until coated, using palm of hand if desired.  Place mushrooms on same baking sheet and roast for 30-35 minutes or until squash is beginning to soften.  Remove veggies from oven and allow to cool for a few minutes.  Boil water in sauce pan for tortellini.  Dice mushrooms and peel and dice squash and add both to large sauté pan with the butter, sage, parsley, and prosciutto and sauté until squash or prosciutto begins to brown.  Add tortellini to sauce pan for length of time on package.  Drain tortellini when ala dente.  Add fat free half and half and spinach to pan.  Heat until spinach is just beginning to wilt.  Add drained tortellini to pan, gently mix and transfer to serving bowl and enjoy.  Karen

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