Slow-Cooker Creamy Butternut Sauce & Tortellini

Name: Slow-Cooker Creamy Butternut Sauce & Tortellini
Yield: 1
Ingredients: 1 Tbsp olive oil; 1 yellow onion , chopped; 3 garlic cloves, minced; 3 c peeled, cubed butternut squash; 1 c san marzano chopped tomato; 2 tsp chopped fresh rosemary; 1 fresh basil sprig, plus torn leaf for garnish; 1 package refrigerated whole-wheat cheese tortellini; 1/4 tsp kosher salt; 1/4 tsp black pepper; 1/4 tsp crushed red pepper; 1/4 c half--half; 1 kg parmesan cheese, shaved; 1/2 c 1 unsalted vegetable stock; 1/2 c dry white wine

Slow-Cooker Creamy Butternut Sauce & Tortellini

0 mins

Total time

1

Serving

15

Ingredients

Enable cook mode

Ingredients

Tbspolive oil

yellow onion , chopped

garlic cloves, minced

cpeeled, cubed butternut squash

csan marzano chopped tomato

tspchopped fresh rosemary

fresh basil sprig, plus torn leaf for garnish

package refrigerated whole-wheat cheese tortellini

¹⁄₄

tspkosher salt

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tspblack pepper

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tspcrushed red pepper

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chalf--half

kgparmesan cheese, shaved

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c1 unsalted vegetable stock

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cdry white wine

Directions

Step 1

Heat the oil in a skillet over medium-high. Add the onion, and cook, stirring often, until just beginning to soften, about 3 minutes. Add the garlic; cook, stirring occasionally, 2 minutes.

Step 2

Stir together the onion mixture, squash, tomatoes, stock, wine, rosemary, salt, black pepper, red pepper and basil sprig in a 5- to 6-quart slow cooker. Cover and cook on LOW until the squash is tender, 4 to 5 hours.

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