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Cheese Tortellini & Butternut Squash With Brown Butter-Sage

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main-dish low carb nut free dinner italian
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

freshly gorund black pepper

2 slices prosciutto , cut in thin ribbons (1 oz.)

1 large fresh sage sprigs (about 10 leaves)

1 1/2 cups butternut squash , peeled, cubed

1/2 lemon, juice of

chopped fresh parsley

1 tablespoon olive oil

1 teaspoon sugar

2 tablespoons dry white wine

1/2 lb refrigerated cheese tortellini (about 2 cups)

5 tablespoons unsalted butter , cubed

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