Did you all have a wonderful Thanksgiving? Are you ready for an easy & turkey (less) dinner? We had a wonderful weekend with family in town from Utah. It was perfect weather in Arizona and we have been spending so much time outside. This is the place to be right now. Come July, not so much. That is when I really question why I live in the valley and start thinking of a cooler place we could move to. Then comes fall/winter and I forget how miserable it was during the summer and it starts all over again. Anyways, I really hope you had a great Thanksgiving and are getting excited for the holidays! It really is the most wonderful time of the year!
I can never resist a good slow cooker recipe. And especially one where I can grab most the ingredients at Costco. Something else that I love about this dinner is that it’s meatless. I try to mix meatless meals in to our rotation whenever possible. I just served this with some crusty garlic bread and a salad. It was really simple to make, especially if you buy your butternut squash peeled and diced.
- 2 teaspoons oil (I used avocado oil)
- ½ cup chopped onion
- 3 cloves garlic, finely minced (I used minced garlic)
- ½ teaspoon minced fresh rosemary
- ½ teaspoon fresh thyme
- ¼ teaspoon dried sage (I used rubbed)
- ½ teaspoon salt
- ¼ teaspoon pepper
- 2 pounds peeled and cubed butternut squash (about 4 cups or so)
- 3 cups low-sodium chicken broth
- 4 ounces cream cheese, light or regular, cubed (I used regular)
- ½ cup freshly grated Parmesan cheese plus more for serving, if desired
- 1½ pound refrigerated tortellini (I used 5 cheese tortellini)
- In a nonstick skillet, heat the oil over medium heat.
- Add the onions and garlic and cook, stirring occasionally about 3-4 minutes or until the onion is starting to soften. Stir in the rosemary, thyme, sage, salt and pepper.
- Place the butternut squash in a 5 or 6 quart slow cooker. Add the sautéed onion and garlic and then pour in the chicken broth. Place a piece of fresh rosemary and thyme into the chicken broth, cover and cook on low for 8 hours or high for 4-5 hours. (I cooked mine for 4 hours on high).
- Add the cubes of cream cheese and the Parmesan cheese to the slow cooker. Stir until mostly melted. Using an immersion blender (or a blender or food processor in batches), blend the mixture until smooth (and return it to the slow cooker if needed).
- Add the tortellini to the butternut squash mixture and stir. Cover and cook on high for 30 minutes or until the tortellini are tender.
- Add salt and fresh ground pepper to taste. Serve with additional Parmesan cheese, if desired.
-If you want to make this dinner with meat, try using a meat filled tortellini.
Recipe Source: slightly adapted from Mel’s Kitchen Cafe (I used fresh rosemary and thyme).