Cheese Tortellini & Butternut Squash With Brown Butter-Sage - cooking recipe

Ingredients

1 1/2 cups butternut squash, peeled, cubed
1/2 lb refrigerated cheese tortellini (about 2 cups)
1 tablespoon olive oil
2 slices prosciutto, cut in thin ribbons (1 oz.)
5 tablespoons unsalted butter, cubed
1 large fresh sage sprig (about 10 leaves)
2 tablespoons dry white wine
1 teaspoon sugar
1/2 lemon, juice of
chopped fresh parsley
freshly gorund black pepper

Preparation

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