Sheet Pan Butternut Squash, Bacon & Brussels Sprouts Tortelloni - Recipe from Price Chopper
Sheet Pan Butternut Squash, Bacon & Brussels Sprouts Tortelloni
This sheet pan recipe gives you the goodness of roasted veggies and cheesy pasta all in one weeknight dinner. Found in our Gatherings Healthy 2021 Magazine.
This sheet pan recipe gives you the goodness of roasted veggies and cheesy pasta all in one weeknight dinner. Found in our Gatherings Healthy 2021 Magazine.
- Preheat oven to 425°. Line rimmed baking pan with parchment paper. In large bowl, toss bacon, garlic, squash, Brussels sprouts, 2 tablespoons oil, salt, and pepper; spread on prepared pan. Roast 25 minutes or until squash is tender.
- In small skillet, toast pine nuts over medium heat 2 minutes or until fragrant and golden brown, stirring occasionally; transfer to plate to cool.
- Prepare tortelloni as label directs; drain and transfer to medium bowl; add remaining 1 tablespoon oil and toss. Stir tortelloni into squash mixture; roast 10 minutes or until tortelloni is heated through. Makes about 10 cups.
- Drizzle tortelloni with lemon juice and additional olive oil, if desired. Serve sprinkled with cheese, lemon zest, pine nuts, and additional pepper.
