INGREDIENTS

  • 1 1/2 cups butternut squash , peeled, cubed
  • 1/2 lb refrigerated cheese tortellini (about 2 cups)
  • 1 tablespoon olive oil
  • 2 slices prosciutto , cut in thin ribbons (1 oz.)
  • 5 tablespoons unsalted butter , cubed
  • 1 large fresh sage sprigs (about 10 leaves)
  • 2 tablespoons dry white wine
  • 1 teaspoon sugar
  • 1/2lemon, juice of
  • chopped fresh parsley
  • freshly gorund black pepper

DIRECTIONS

  1. Cook squash in a saucepan of boiling salted water for 3 minutes.Add the tortellni; cook according to package directions and until squash is tender.Drain.
  2. Heat oil in a skillet over medium high heat.Add prosciutto, cook untilcrisp, then drain on a paper towel=lined plate.Return skillet to burner (with drippings still in pan); reduce heat to medium.
  3. Melt butter in the skillet.Add sage sprig and cook until butter brown, about 4 minutes; remove sage and discard.Stir in wine and sugar; cook 30 seconds, then add reserved squash, tortellini, and prosciutto back into pan.Toss to heat through.
  4. Off heat, finish with lemon juice, parsley, and pepper.