Cheese Tortellini & Butternut Squash With Brown Butter-Sage

• butternut squash, peeled, cubed↗1 1⁄2 cups
• refrigerated cheese tortellini1⁄2 lb

  (about 2 cups)

• olive oil↗1 tablespoon
• prosciutto, cut in thin ribbons↗2
• unsalted butter, cubed↗5 tablespoons
• large fresh sage sprig↗1
• dry white wine↗2 tablespoons
• sugar↗1 teaspoon
• lemon, juice of↗1⁄2
• chopped fresh parsley
• freshly gorund black pepper↗

Step-by-step instructions

1. 1

   Cook squash in a saucepan of boiling salted water for 3 minutes. Add the tortellni; cook according to package directions and until squash is tender. Drain.

2. 2

   Heat oil in a skillet over medium high heat. Add prosciutto, cook untilcrisp, then drain on a paper towel=lined plate. Return skillet to burner (with drippings still in pan); reduce heat to medium.

3. 3

   Melt butter in the skillet. Add sage sprig and cook until butter brown, about 4 minutes; remove sage and discard. Stir in wine and sugar; cook 30 seconds, then add reserved squash, tortellini, and prosciutto back into pan. Toss to heat through.

4. 4

   Off heat, finish with lemon juice, parsley, and pepper.