Here’s another recipe from Wegmans Menu magazine. It calls for ingredients (mostly their own brand) that can all be found in their stores. Well, sort of. They did not have any Butternut Squash soup made the day I went shopping, so I bought a different brand off the shelf. They didn’t have any pre-cut butternut squash, so I had to cut mine myself. That’s hard! I would gladly pay for someone else to do that. Their basting oil is just oil with some herbs thrown in. This was good but nothing special. The cut up butternut squash that I roasted in the oven was heaven. The other stuff was kind of bland.
Goat Cheese Tortelloni with Roasted Butternut Squash
(Wegmans Menu magazine)
1 pkg (20 oz) Food You Feel Good About Butternut Squash, cut in 1/2-inch cubes
2 Tbsp thinly sliced Food You Feel Good About Sage, divided
1 Tbsp Wegmans Basting Oil
Salt and pepper to taste
2 Tbsp Wegmans Unsalted Butter, chopped
3 cups Food You Feel Good About Butternut Squash Soup
2 pkgs (9 oz each) Italian Classics Goat Cheese Tortelloni (Dairy Dept), cooked 4 min, drained
Preheat oven to 450 degrees.
Toss squash, 1 Tbsp sage, oil, salt, pepper, and butter in mixing bowl.
Spread mixture in even layer on baking sheet. Roast 15-18 min until golden-brown.
Add squash, soup, and remaining Tbsp sage to skillet on MEDIUM; bring to a simmer. Season to taste with salt and pepper. Add pasta; cook 1 min.
Nutrition Info: Each serving (2 cups) contains 610 calories, 94 g carbohydrate, (8 g fiber), 19 g protein, 18 g fat, (9 g saturated fat), 55 mg cholesterol, and 560 mg sodium.