I have never been a huge fan of butternut squash but made it a priority to cook and post using seasonal ingredients as much as possible. And you just can’t get through Fall without using this abnormal looking ingredient. But very surprisingly, these giant pillows of sweet and savory goodness changed my opinion about butternut squash completely! This dish looks like it took all day, but with egg roll wrappers from the produce section of the grocery store, it is a quick and easy process. You can also make these smaller by using wonton wrappers. So, run over to the farmers market this weekend and pick up some butternut squash and make these – Pronto!

Giant Butternut Squash Tortellini with Brown Butter and Walnuts

Ingredients:

• 1 large butternut squash
• 1 medium onion
• 2 garlic cloves
• 1 tablespoon butter
• 3 to 4 small fresh sage leaves, chopped
• 1 handful pecorino romano cheese (to taste)
• salt and pepper
• 1 box fresh egg roll wrappers (in the produce section)
• 1 egg
• 1 small bag walnuts
• 2 tablespoons more butter

Assembly: Peal, remove seeds and cut the butternut squash into 2 inch chunks. Toss with olive oil, salt and pepper and roast for about 30 minutes at 400 degrees. Meanwhile, saute the onion, garlic and sage in  butter on low until brown and caremelized. When the squash is fork tender remove, add the onion mixture and squash into a bowl and mash with the back of a fork. Add a handful of cheese and taste for seasoning.

Using the egg roll wrappers one by one (leave them in the package to prevent drying out), cut the wrapper to make a square. Add a tablespoon of the mixture in the middle and brush the edges of the wrapper with an egg wash (one egg whisked). Fold and seal the edges together to make a triangle (make sure to squeeze out any air). Then bring together two of the triangle points together and seal just the tips. It should somewhat resemble the photo above. Repeat until you run out of mixture – or wrappers!

If making in advance, cover tortellini with a damp towel. When ready to serve, boil the tortellini in small batches for about 3 or 4 minutes. To make the brown butter, add the butter to a hot pan and heat until the butter foam resides. Lower the temperature to prevent burning. Toss the tortellini in the brown butter and scatter walnuts on top (toast the walnuts if you want to really bring out their flavor!).