By Lexi Guttormson, 2018 University of Minnesota Dietetic Intern
One of my favorite things about fall is all of the fresh squash that’s available. Did you know that just 1 cup of butternut squash yields 450% of your daily Vitamin A, plus other nutrients such as potassium, Vitamin C, Vitamin E, folate, some B-vitamins, and more? I love this recipe because it provides such a different flavor than your typical red or white pasta sauce – plus, a very filling, nutritious, and hearty meal. I hope you enjoy this recipe!
Spinach & Butternut Squash Tortellini
Recipe from Healthy Gutt Nutrition.
Yields about six, 1 cup servings
- 1 Butternut squash, pureed
- 1 cup of milk, or milk substitute
- 3 cups of spinach, fresh
- 1 package of cheese tortellini, cooked
- 1/2 tsp. nutmeg
- 1/4 tsp. paprika
- 2 tsp. oregano
- 1/2 tsp. cumin
- salt, to taste
- In a large pot, add the puree from 1 squash, and 1 cup of milk. Stir together, and heat on the stovetop, over a medium setting; stirring on occasion.
- Slowly begin to stir in the spices; taste test along the way, and add additional spices to your taste preference, if needed. Let the squash puree continue to heat/thicken for a few minutes, while still stirring occasionally.
- When the squash begins to lightly bubble, add 3 cups of fresh spinach to the top of the mixture. Cover the pot, and remove it from the heat. Let the pot sit for about 10 minutes, covered and untouched. (This is a good time to cook your pasta, if you haven’t done so already)
- Add the tortellini to the squash puree, and stir; making sure to evenly coat the tortellini.
- Transfer the entrée to a large serving dish. Garnish with a little oregano for a pop of extra flavor. Serve warm, and enjoy! You can refrigerate your leftovers, and keep up to 1 week.
For 1 serving: 293 calories; 45 g. carbohydrate; 8 g. fat; 11 g. protein; 8 g. fiber