Butternut squash tortellini
Looking for a hearty winter dish to impress your guests this holiday season? Our chef, Matty Neufeld shares a dish that is very near and dear to his heart; Butternut Squash Tortellini. Please find his story below, followed by the recipe!
My first experience with butternut squash tortellini came from a little Italian restaurant in Australia that I worked at for some time, called Il Lido. Chef Alex’s version was tossed with brown butter and sage, served with an arugula salad, topped with a warmed goat cheese disk then beautifully drizzled with aged balsamic vinegar. The brown butter sauce was classic and easy. While the arugula salad was delicious, I’m still on the fence about salad mixed with pasta.
My second experience with butternut squash tortellini was in Italy, during a 1-year cooking program that I was so grateful to be a part of. I wanted to do my second work term for my cooking program at Dal Pescatore Santini because the chef was the best female chef in Italy. So, in my free time I would watch videos of this restaurant, trying to prepare for my work term. I came across this one video of the son, Giovanni preparing the pumpkin tortelli. I watched this video a numerous amount of times and used it to help me learn Italian words. Unfortunately, I did not get my first choice for my work term, but I memorized that recipe and I feel it helped me understand the logic not only behind that amazing dish, but also the simplicity to true Italian cooking at its finest!
Now for the Pineridge Hollow Butternut Squash Tortellini! I feel that this dish is one of the best on our current menu. It’s one that I’m very proud of but one that will continue to evolve with the feeling of the times. During my first year of becoming a chef at a farm-to-table restaurant, I realized I would encounter thousands of pounds of squash during the fall and winter months. I needed a great way to use this beautiful vegetable. I enjoy making pasta, and quickly remembered my past experiences with squash and pasta, so I knew it was the right way to go.
I am very fortunate to work at a true farm-to-table restaurant, so I have some of the best selection of local produce in Manitoba. Our pasta dough is made from 100% all-purpose Manitoba flour and Nature’s Farm eggs. We make a brown butter sauce for the pasta with Crown Royal Maple Whiskey, sage stems, and shallots.
We finish off the dish with toasted crushed Hazelnuts, Parmigiano Reggiano, fried sage leaves, a quick grating of fresh nutmeg and maple syrup drizzle!
See the recipe below, or click here to download and print your very own recipe card.