slow cooker butternut squash tortellini.

Photo Credit: Mel's Kitchen Cafe

Slow Cooker Butternut Squash Tortellini from Shauna:

2 tsp olive oil
1/2 cup chopped onion
3 cloves garlic, finely minced
1/4 tsp minced dried rosemary
1/4 tsp dried sage
1/2 tsp salt
1/4 tsp pepper
2 pounds peeled and cubed butternut squash (approx. 4 cups)
3 cups low sodium chicken broth
4 to 8 oz cream cheese, light or regular (depending on how creamy you want it), cubed
1/2 cup freshly grated Parmesan cheese plus more for serving, if desired
1 1/2 lb refrigerated tortellini

In a nonstick skillet, heat the oil over medium heat. Add onions and garlic and cook, stirring occasionally, until the onion is starting to soften, 3-4 minutes. Stir in the rosemary, thyme, sage, salt and pepper.

Place the butternut squash in a 5 or 6 quart slow cooker. Add the sautéed onion and garlic and then pour in the chicken broth. Cover and cook on low for 8 hours or high for 4-5 hours.

Add the cubes of cream cheese and the Parmesan cheese to the slow cooker. Stir until mostly melted. Using an immersion blender (or blending/food processing in small batches), blend until smooth. Stir in the tortellini. Cover and cook on high for 30 minutes or until the tortellini are tender.

Add salt and pepper to taste. Serve with additional parmesan cheese, if desired.

** Best results with refrigerated tortellini (not the dry tortellini in the pasta aisle).


Mel's Kitchen Cafe Recipe