Ingredients

The following ingredients have 8 Servings
  • 2 cups butternut squash cubes (about 1/2 inch cubes)
  • 16 ounces cheese tortellini
  • 3 cups tomato sauce (divided)
  • 3 cups chopped turkey (white & dark meat)
  • 2 1/2 cups Swiss chard (strips cut crosswise)
  • 1/2 cup coarsely grated Parmesan cheese
  • 3 tablespoons chopped fresh sage
  • 1/2 cup chopped pecans

Instruction

  • Preheat the oven to 350 degrees F.
  • Bring a large saucepan of salted water to a boil over high heat. Add the butternut squash cubes and cook until tender when pierced with a fork, about 10 minutes. Using a slotted spoon, transfer the squash to a bowl and mash with the back of a fork. Set aside.
  • Add the tortellini to the boiling water and cook for 2 minutes less than directed by package instructions. Drain the tortellini and transfer to a large bowl.
  • To the tortellini, add 1 cup tomato sauce, mashed butternut squash, turkey (or chicken) and chard. Stir to combine.
  • Spread ¾ cup tomato sauce on the bottom of a 9- by 12-inch (or 9- by 13 inch) baking dish.
  • Transfer half or the tortellini mixture to the baking dish and spread evenly. Top with ¾ cup tomato sauce.
  • Transfer the remaining tortellini mixture to the baking dish, spreading evenly. Spread remaining ¾ cup tomato sauce over top.
  • Sprinkle the topping evenly on top of the tortellini. Bake, uncovered, until the cheese is melted and the casserole is heated through, about 30 minutes. Serve.