Slow Cooker Butternut Squash Tortellini

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This recipe came from melskitchencafe.com, and I thought it was actually pretty good. I would give it a 7.5. So, I put my changes below in bold, and the only change I would make to the directions is to drain the liquid off the squash before you add the cream cheese and puree the sauce. You can always add some back in, but it would be too runny otherwise. Also, this would be good with some fresh basil and some tomatoes. It needed something else. It was good, but just didn’t have enough of an awesome kick.

Ingredients

  • 2 teaspoons olive oil
  • 1/2 cup chopped onion I would increase this by about 50%
  • 3 cloves garlic, finely minced I would double this
  • 1/4 teaspoon minced dried rosemary
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried sage I used poultry seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 pounds peeled and cubed butternut squash (about 4 cups or so)
  • 3 cups low-sodium chicken broth
  • 4-8 ounces cream cheese, light or regular (depending on how creamy you want it), cubed I used 3 oz.
  • 1/2 cup freshly grated Parmesan cheese plus more for serving, if desired I just put this on top
  • 1 1/2 pound refrigerated tortellini (see note above) We got ours at Costco in the refrigerated section. It was 5-cheese.

 

recipe ingredients retrieved 11/4/15 from http://www.melskitchencafe.com/slow-cooker-butternut-squash-tortellini/

Directions can be found at:

http://www.melskitchencafe.com/slow-cooker-butternut-squash-tortellini/

Comments

  1. StefNovember 1, 2022 at 9:31 PM

    I doubled the spices and drained about 2/3 of the liquid out of this before adding the cream cheese and parmesan.

    ReplyDelete

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