Ingredients
6slicesbacon
1cupchopped yellow onion
3butternut squash
1tbspminced garlic
1canlow-sodium chicken broth
1tspsage
1tspthyme
1pinchnutmeg
salt and freshly ground black pepper
½cuphalf-and-half
1pkgthree cheese tortellini
4cupschopped kale
⅓cupParmesan cheese
Preparation
Heat a 12-inch non-stick skillet or a saute pan over medium-high heat.
Add bacon and cook turning occasionally until crisp, about 5 to 7 minutes.
Press bacon up against sides of pan to drain rendered fat back into the pan.
Transfer bacon to a plate lined with paper towels while leaving drippings in pan.
Add in onion and saute 3 minutes then add in squash and garlic and saute 2 minutes.
Pour in chicken broth and add thyme, sage, and nutmeg. Season with a pinch of salt and some pepper. Bring to a boil then reduce heat to medium-low.
Cover and simmer for 10 to 12 minutes until squash is nearly tender.
Pour in half-and-half then toss in tortellini. Sprinkle kale evenly over top, cover with a snug lid and simmer until tortellini is cooked through, about 8 minutes, tossing once halfway through.
Turn off the heat. Toss in parmesan cheese and half of the bacon. Season with a little more salt as needed.
Top with remaining bacon and serve warm.
