Sheet-Pan Butternut Squash, Bacon & Brussels Sprouts Tortellini
Persons
6
Serving Size
1 2/3 cups
Prep Time
25 minutes
Cook Time
35 minutes
Total Time
1 hour
Ingredients
- 6 Slices Thick-Cut Applewood Smoked Bacon, chopped
- 4 Garlic Cloves, minced
- 2½ Cups Butternut Squash, diced
- 2½ Cups Brussels Sprouts, quartered
- 3 Tbsp. Olive Oil plus additional for serving
- ½ tsp Kosher Salt
- ½ tsp. fresh ground black pepper plus additional for serving
- 3 Tbsp. Pine Nuts
- 2 Packages (8.8 Oz. each) Four Cheese tortellini
- ¼ Cup Fresh Lemon Juice
- 1/3 Cup Grated Parmesan Cheese
- 1 Tbsp. Lemon Zest
Instructions
- Preheat oven to 425°F. 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 tortellini as label directs; drain and transfer to medium bowl; add remaining 1 tablespoon oil and toss. Stir tortellini into squash mixture; roast 10 minutes or until tortellini is heated through. Makes about 10 cups.
- Drizzle tortellini with lemon juice and additional olive oil, if desired. Serve sprinkled with cheese, lemon zest, pine nuts and additional pepper.
