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Prep Time
25 mins
Total Time
50 mins
Serves
Serves 6

Ingredients

1
small butternut squash, seeded, peeled and cut into 1-inch cubes
0
1 1/2
olive oil
7
1/2
small onion, diced
0
2
garlic, minced
0
2
vegetable broth
500
1/4
35% cream
60
1
Cheese Filled Tortellini
350
1
small cauliflower florets
250
4
Fully Cooked Bacon, 50% less salt
0
1/3
Walnut Pieces
80
1/4
finely sliced green onions
60

Method

Step 1
Heat the oil in a saucepan over medium-high heat, then add the onions, garlic and 3 cups of the cubed squash and sauté until the onions have softened, approx. 5 minutes. Add the broth, cover and simmer until the squash is tender, approx. 12 more minutes.
Step 2
While the sauce is simmering, thinly slice the bacon and combine it in a dry pan with the walnuts. Cook over medium heat, until the bacon is crisp and the walnuts are lightly toasted, about 5 minutes. Remove from the heat and set aside. Bring a large salted pot of water to a boil over high heat and cook the pasta according to package directions.
Step 3
Puree the sauce with an immersion blender, then return to heat and stir in the remaining cup of diced squash and the cauliflower, simmering gently until the vegetables are tender, approx. 12 minutes. Stir in the cream and remove from the heat. Spoon sauce over cooked pasta and sprinkle with the bacon, walnut garnish and finely sliced green onions to serve.

Nutritional Facts Per Serving

Calories:
360
Fat:
16 g
Saturated Fat:
4 g
Carbs:
43 g
Fibre:
5 g
Cholesterol:
35 mg
Protein:
10 g
Sodium:
650 mg