Categories: Pasta
Ingredients
- 6 slices bacon, chopped
- 1 cup chopped yellow onion
- 3 cups 1/2-inch diced, peeled and seeded butternut squash
- 1 Tbsp minced garlic
- 1 (14.5 oz) can low-sodium chicken broth
- 1 tsp minced fresh sage and thyme*
- 1 fair pinch nutmeg
- Salt and freshly ground black pepper
- 1/2 cup half and half
- 1 (9 oz) pkg refrigerated three cheese tortellini (use one that cooks within 7 - 10 minutes)
- 4 cups (4 oz) chopped kale (thick ribs removed), rinsed and drained
- 1/3 cup packed finely shredded parmesan cheese
Directions
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Heat a 12-inch non-stick skillet (with tall sides) or a saute pan over medium-high heat.
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Add bacon and cook turning occasionally until crisp, about 5 – 7 minutes. Press bacon up against sides of pan to drain rendered fat back into pan.
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Transfer bacon to a plate lined with paper towels while leaving drippings in pan. There should be 2 Tbsp (if not you can add a little olive oil).
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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 10 – 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 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.