Autumn Sheet Pan Tortellini
Sheet pan meals are the best, they are so easy and have limited dishes. Now this isn’t solely sheet pan, you just have to cook the tortellini, which takes only a few minutes. But the vegetables and “sauce” are all made on one sheet pan. This dinner is so packed with Fall flavors, you will want it all fall and winter. Perfect to make vegan with a plant-based bacon and tortellini or gluten free with some GF tortellini. My kids loved it, except for the pine nuts, so that is a bonus.
Autumn Sheet Pan Tortellini
1 medium butternut squash, cubed, about 4 cups
8 slices bacon
1 medium red onion, roughly chopped
1 bag (10oz) shaved brussels sprouts
1 teaspoon salt
1 teaspoon pepper
1/4 teaspoon ground nutmeg
1 package tortellini, prepared as directed
1/4 cup pine nuts
shaved parmesan and sage to serve
- Preheat the oven to 400 and prepare a baking sheet with parchment paper or silicone mat.
- Spread the butternut squash, bacon, sprouts, onion and toss with salt, pepper, and nutmeg. Roast for 20 minutes and then stir around. Bake for an additional 15 minutes or until the bacon is crispy and the squash is browned.
- While the vegetables roast, boil the tortellini as directed. In another small sauté pan, heat the pine nuts for several minutes on medium heat until they are toasted.
- Once everything is ready, toss the vegetables and tortellini and sprinkle pine nuts, sage, and Parmesan over the top. Enjoy!
This recipe is so simple and packed with fall goodness. If you are vegan, use a plant-based bacon and vegan tortellini.
Vegetables all prepped and just need salt, pepper, and nutmeg, no need for oil since the bacon fat will render. You could make it super easy and buy pre-chopped squash, onions, and sprouts.
mix it all up and roast.
Toast those little pine nuts, just watch them because they can burn easily and taste super bitter.
Just look at that pan of goodness and those plump little tortellini! Mix it up and you have a dinner you will LOVE.
