• 1 1/2 cup(s) butternut squash, peeled
• 1/2 lb tortellini
• 1 tbsp olive oil
• 3 slice(s) prosciutto, thinly sliced
• 3 tbsp unsalted butter
• 1 sprig(s) sage
• 1 tbsp dry white wine
• 1/2 tsp sugar
|  | 1. Microwave squash for a few minutes. Then peel with a carrot peeler. Cube squash into 3/4 inch pieces.
2. Boil large pot of salted water. Add cubed squash and let boil for a few minutes. Add tortellini and cook according to package directions. Drain squash and tortellini and set aside.
3. Heat oil in skillet. Add prosciutto and cook until lightly colored and crisp. Drain on a paper towel.
4. In the same skillet, heat butter and sage sprig and cook over medium heat until brown (about 4 minutes). Remove sage sprig. Add wine and sugar and stir for 30 seconds. Add cooked squash, tortellini and prosciutto. Toss until heated through. Season with pepper and a little lemon juice if desired.
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