Sheet-Pan Butternut Squash, Bacon & Brussels Sprouts Tortelloni
Recipe by: Roche Bros
Servings
6
Prep time
25 minutes
Cook time
35 minutes
Calories
489 kcal
Ingredients
- lemon zest
Directions
- Preheat oven to 425°. Line rimmed baking pan with parchment paper. In large bowl, toss bacon, garlic, squash, Brussels sprouts, 2 tablespoons oil, salt and pepper; spread on prepared pan. Roast 25 minutes or until squash is tender.
- In small skillet, toast pine nuts over medium heat 2 minutes or until fragrant and golden brown, stirring occasionally; transfer to plate to cool.
- Prepare tortelloni as label directs; drain and transfer to medium bowl; add remaining 1 tablespoon oil and toss. Stir tortelloni into squash mixture; roast 10 minutes or until tortelloni is heated through. Makes about 10 cups.
- Drizzle tortelloni with lemon juice and additional olive oil, if desired. Serve sprinkled with cheese, lemon zest, pine nuts and additional pepper.
Nutritional Facts
- Calories: 489
- Total Fat: 29g
- Saturated Fat: 10g
- Cholesterol: 97mg
- Sodium: 861mg
- Total Carbohydrates: 43g
- Fiber: 6g
- Sugar: 5g
- Protein: 19g