
How To Make One Pan Creamy Tortellini with Butternut Squash, Kale and Bacon
This easy one-pan tortellini is filled with butternut squash, kale, and bacon, a great combo that makes for a hearty autumn dish.
Serves:
Ingredients
- 6slicesbacon
- 1cupchopped yellow onion
- 3butternut squash
- 1tbspminced garlic
- 1canlow-sodium chicken broth
- 1tspsage
- 1tspthyme
- 1pinchnutmeg
- salt and freshly ground black pepper
- ½cuphalf-and-half
- 1pkgthree cheese tortellini
- 4cupschopped kale
- â…“cupParmesan cheese
Instructions
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Heat a 12-inch non-stick skillet or a saute pan over medium-high heat.
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Add bacon and cook turning occasionally until crisp, about 5 to 7 minutes.
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Press bacon up against sides of pan to drain rendered fat back into the pan.
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Transfer bacon to a plate lined with paper towels while leaving drippings in pan.
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Add in onion and saute 3 minutes then add in squash and garlic and saute 2 minutes.
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Pour in chicken broth and add thyme, sage, and nutmeg. Season with a pinch of salt and some pepper. Bring to a boil then reduce heat to medium-low.
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Cover and simmer for 10 to 12 minutes until squash is nearly tender.
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Pour in half-and-half then toss in tortellini. Sprinkle kale evenly over top, cover with a snug lid and simmer until tortellini is cooked through, about 8 minutes, tossing once halfway through.
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Turn off the heat. Toss in parmesan cheese and half of the bacon. Season with a little more salt as needed.
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Top with remaining bacon and serve warm.
Nutrition
- Calories:Â 773.44kcal
- Fat:Â 32.02g
- Saturated Fat:Â 13.70g
- Trans Fat:Â 0.06g
- Monounsaturated Fat:Â 11.80g
- Polyunsaturated Fat:Â 3.83g
- Carbohydrates:Â 98.38g
- Fiber:Â 11.40g
- Sugar:Â 13.21g
- Protein:Â 30.81g
- Cholesterol:Â 86.97mg
- Sodium:Â 1690.26mg
- Calcium:Â 564.06mg
- Potassium:Â 1818.50mg
- Iron:Â 5.34mg
- Vitamin A: 2172.77µg
- Vitamin C:Â 102.38mg
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