Ingredients

The following ingredients have 4 Servings
  • 6 slices bacon, (chopped)
  • 1 cup chopped yellow onion
  • 3 cups 1/2-inch diced, peeled and seeded butternut squash
  • 1 Tbsp minced garlic
  • 1 (14.5 oz) can low-sodium chicken broth
  • 1 tsp minced fresh sage and thyme*
  • 1 fair pinch nutmeg
  • Salt and freshly ground black pepper
  • 1/2 cup half and half
  • 1 (9 oz) pkg refrigerated three cheese tortellini ((use one that cooks within 7 - 10 minutes))
  • 4 cups (4 oz) chopped kale (thick ribs removed), (rinsed and drained)
  • 1/3 cup packed finely shredded parmesan cheese

Instruction

  • Heat a 12-inch non-stick skillet (with tall sides) or a saute pan over medium-high heat. 
  • Add bacon and cook turning occasionally until crisp, about 5 - 7 minutes. Press bacon up against sides of pan to drain rendered fat back into pan. 
  • Transfer bacon to a plate lined with paper towels while leaving drippings in pan. There should be 2 Tbsp (if not you can add a little olive oil).
  • Add in onion and saute 3 minutes then add in squash and garlic and saute 2 minutes. 
  • Pour in chicken broth and add thyme, sage and nutmeg. Season with a pinch of salt and some pepper. Bring to a boil then reduce heat to medium-low.
  • Cover and simmer 10 - 12 minutes until squash is nearly tender. 
  • Pour in half and half then toss in tortellini. Sprinkle kale evenly over top, cover with a snug lid and simmer until tortellini is cooked through, about 8 minutes, tossing once halfway through. 
  • Turn off heat. Toss in parmesan cheese and half of the bacon. Season with a little more salt as needed. 
  • Top with remaining bacon and serve warm.
  • *I recommend buying the poultry herb blend so you don't have to purchase both separately. You could try a heaped 1/4 tsp dried of each as a sub.
  • Recipe source: Cooking Classy