BUTTERNUT SQUASH TORTELLINI
Elda’s Kitchen Jamaican Jerk Cooking & Grilling Sauce
1/2 cup of pecans (or hazelnuts), toasted
1 to 2 packs of cheese tortellini
8 oz bottle of Elda’s Kitchen Jamaican Jerk Cooking & Grilling Sauce.
2 large cloves of garlic, minced
10 oz cooked butternut squash (unseasoned)
2 to 4 tablespoons of butter
A few pinches of sage, cut
1/4 cup parmesan cheese
To toast the pecan or hazelnut topping, toss or stir 1/2 cup of nuts over medium-high heat until fragrant and golden brown.
Cook tortellini per the package instructions.
While the pasta is cooking, melt about 2 tablespoons of butter in a large skillet over medium-high heat. Add the minced garlic to the butter and cook until fragrant. Add a little more butter to help serve as base for your sauce.
Add cooked butternut squash to the pan, stirring to coat in butter and garlic. Add 1 to 2.5 tablespoons of Elda’s Kitchen Jamaican Jerk Cooking & Grilling Sauce, stirring to coat squash evenly. Cook for a minute or two to allow the flavors to combine.
Add a few pinches of fresh sage, cut into strips. Mix well.
Add cooked & drained tortellini to the pan, mixing well to allow the flavors to combine. After cooking for a few minutes, remove from heat. Top with toasted nut topping, a pinch of salt, and shredded parmesan cheese. Enjoy!
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