BUTTERNUT SQUASH TORTELLINI WITH CHICKEN SAUSAGE & SAGE

Nothing feels more fall to me than roasted butternut squash. Mix that with cheesy tortellini and flavorful chicken sausage, and you've got the ultimate comfort food.

This recipe serves 4-5 people and can be made with all Aldi ingredients- keeping you well within your budget!

INGREDIENTS:

• 1 package Priano three cheese tortellini

• 1 package Never Any mild Italian chicken sausage, sliced

• 2 packages frozen butternut squash

• 1 cup heavy cream

• 1 cup chicken broth

• 2 tbsp minced garlic, divided

• 2 tbsp olive oil, divided

• 2 tbsp garlic powder, divided

• 1 tsp ground sage

• 1 tsp dried thyme

• Salt and pepper as needed

DIRECTIONS:

1. In a large pot, heat 1 tbsp of olive oil over medium heat. Add 1 tbsp minced garlic and cook until fragrant (about 1 minute).

2. Add frozen squash, turn the heat to medium-high, and cook for 8-10 minutes, stirring occasionally.

3. Once the squash is cooked through, set aside in a blender.

4. To your pot, add sliced sausage with a little bit of water, just enough to cover the bottom. Cover and cook on medium heat until water is absorbed- about 6 minutes or so.

5. While the sausage is cooking, add the remaining olive oil, remaining minced garlic, 1 tbsp garlic powder, and a little salt and pepper to the blender.

6. Blend until the squash is a smooth, velvety texture, adding more olive oil if needed.

7. To your pot with the sausage, add chicken broth, heavy cream, remaining garlic powder, sage, thyme, salt and pepper. Heat to a low boil.

8. Add the puréed squash to the pot, stir, and bring to a simmer.

9. Add the tortellini, stir, and cook for about 3 minutes. Keep a close eye, they cook quickly!

For a bolder flavor, add an extra teaspoon of sage, and garnish with a sprinkle of thyme!