Butternut Squash Tortellini

This is a quick but tasty fall-type meal. Squash is one of my favorite foods this time of year. I bought the smallest squash I could find at Krogers but it was still much too large for 2 cups worth so I'm going to make Butternut Squash Soup from the remainder (and I'll throw in the extra fresh sage!) Maybe I'll even post about it if I remember! (Remember, I do have a newborn!)

• 2 tablespoons extra virgin olive oil
• 1 1/2 –2 cups (1 small) butternut squash, cut into 1-inch cubes
• 1 yellow onion, diced
• 8 to 10 fresh sage leaves
• Salt and pepper to taste
• 1 package frozen cheese tortellini or ravioli
• 2 tablespoons butter
• 1 cup vegetable broth
• 1/4 cup shredded parmesan cheese

Preheat oven to 400°F. Toss squash, onion and 2 chopped sage leaves in oil, salt and pepper. Transfer to a roasting pan and roast 20 minutes, turning once or twice, until tender. Cook tortellini according to package instructions. Melt butter in a large skillet over medium heat. Fry sage leaves in one layer for 1 minute. Flip and fry until crisp, about 1 minute more. Remove from skillet to drain. Reduce heat to low, add broth and bring to simmer. Add drained pasta and butternut squash/onion mixture. Adjust seasoning, garnish with fried sage and sprinkle with cheese.