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Gordon Fall Food Shows 2024

Fall Harvest Tortellini

Butternut squash tortellini features delicate pasta filled with creamy ricotta, served in a velvety roasted butternut squash sauce with nutmeg and Parmesan. Finished with crispy sage and cranberry relish, it offers a perfect blend of sweet and savory notes.
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The creamy butternut squash soup provides a rich base, while the cranberry relish adds a tangy sweetness. The addition of roasted butternut squash, bacon, pecans, brown sugar, and fresh herbs creates a satisfying and visually appealing presentation.

Ingredients

Directions

  1. Cook the tortellini according to the package instructions, drain, and set aside.
  2. In a large sauté pan, melt the butter and add the butternut squash cubes, red onions, pecans, parsley, bacon, and brown sugar. Cook on low heat until the butternut squash becomes tender.
  3. Stir in the tortellini and butternut squash soup, tossing the ingredients together and heat until fully warmed through.
  4. Plate the dish and garnish with fresh rosemary and cranberry relish.

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