From “A Harvest of Pumpkins and Squash, Seasonal Recipes” by Lou Seibert Pappas.
12 ounces tortellini
1-pound piece butternut OR kabocha squash OR sugar pumpkin, seeded
1 cup red cherry tomatoes, halved
1 (6-ounce) jar marinated artichoke hearts, cut into 1/2 -inch chunks
1/3 cup olive oil
1/3 cup freshly grated Pecorino Romano cheese
1/2 cup toasted pine nuts OR pistachios
Bring a large saucepan three-fourths full of lightly salted water to a boil. Add tortellini and cook until al dente, 10 to 12 minutes.
Meanwhile, place squash in a baking dish, cover with plastic wrap, and microwave on high power 7 to 8 minutes, or until tender when pierced with a knife. Scoop out flesh and cut into 3/8 -inch dice.
Drain pasta and turn into a warmed bowl. Add squash, tomatoes, artichoke hearts, oil and cheese. Toss to mix and sprinkle with nuts. Serve hot as an entree or at room temperature as a salad entree. Makes 8 servings.
Per serving: 312 calories; 18 g fat (4 g saturated fat; 52 percent calories from fat); 30 g carbohydrates; 26 mg cholesterol; 251 mg sodium; 10 g protein; 4 g fiber.