Roast Pumpkin And Sage Tortellini - cooking recipe

Ingredients

1 lb pumpkin or butternut squash, peeled and cut into small cubes
1/4 cup finely chopped sage, plus additional sage leaves, to serve
1/3 cup olive oil
1 pkg (20 oz) spinach and ricotta tortellini
3 cloves garlic, crushed
1/4 cup walnuts, toasted and chopped

Preparation

Preheat the oven to 400\u00b0F.
Place pumpkin, half the sage and 1 tbsp of the olive oil in a baking dish. Toss well; season to taste. Bake 12-15 mins, until tender.
Meanwhile, cook tortellini in a large saucepan of boiling salted water according to package directions. Drain well.
Heat remaining oil in a large skillet on high heat. Saute remaining sage and garlic 30 seconds.
Add tortellini, pumpkin mixture and walnuts to oil mixture; toss well. Serve topped with additional sage leaves.