One Pan Creamy Tortellini with Butternut Squash Kale and Bacon

Ingredients

• 6 slices bacon, chopped
• 1 cup chopped yellow onion
• 3 cups 1/2-inch diced, peeled and seeded butternut squash
• 1 Tbsp minced garlic
• 1 can low-sodium chicken broth
• 1 tsp minced fresh sage and thyme
• 1 fair pinch nutmeg
• Salt and freshly ground black pepper
• 1/2 cup half and half
• 1 pkg refrigerated three cheese tortellini
• 4 cups chopped kale, rinsed and drained
• 1/3 cup packed finely shredded parmesan cheese

Directions

1. Warm a 12-inch non-stick skillet with high sides, or use a saute pan, over medium-high heat. Add the bacon and cook, turning it now and then, until it is crisp, about 5 – 7 minutes. Nudge the bacon against the side of the pan so the fat drips back down, then move the bacon to a paper towel-lined plate and leave the drippings behind. You want 2 Tbsp in the pan; if you are short, add a little olive oil.
2. Add the onion and cook for 3 minutes, then stir in the squash and garlic and cook for 2 minutes more. Pour in the chicken broth, then add the thyme, sage and nutmeg. Season with a pinch of salt and some pepper. Bring the mixture to a boil, then lower the heat to medium-low. Cover the pan and let it simmer for 10 – 12 minutes, until the squash is almost tender.
3. Stir in the half and half, then add the tortellini. Scatter the kale evenly over the top, put on a snug lid, and simmer until the tortellini is cooked through, about 8 minutes, tossing once halfway through.
4. Remove the pan from the heat. Stir in the parmesan cheese and half of the bacon, then add a little more salt if it needs it. Finish with the remaining bacon and serve warm.
5. For the herbs, a poultry herb blend is a handy buy so you do not need separate packages of thyme and sage. A heaped 1/4 tsp dried of each can also work as a substitute.