Tortellini with Roasted Pumpkin and Blue Cheese

Salty, sweet and tangy all at the same time, this seasonal pasta is a snap to prepare on a busy weeknight. If you prefer, you can sub in butternut or kabocha squash for the pumpkin. This recipe makes 2 servings but can easily be doubled.

PREP TIME: 10 minutes
COOK TIME: 30 minutes

8 ounces frozen cheese tortellini
1/2 small baking pumpkin, seeded, peeled and sliced into wedges
4 slices bacon, chopped
4 ounces blue cheese, crumbled
1 small yellow or red onion, peeled, ends removed and sliced
2 cloves garlic, minced
2 tablespoons olive oil, divided
Salt, for seasoning

Roast the pumpkin: preheat your oven to 375 F. Arrange pumpkin wedges in a single layer on a parchment-lined baking sheet; drizzle with 1 tablespoon olive oil and season with salt. Roast for 25-30 minutes until the pumpkin begins to brown on the edges and becomes fork-tender. Remove from heat and set aside.

While the pumpkin is roasting, cook the bacon. Heat a small skillet to medium-high on the stove top. Add bacon pieces and cook for 6-8 minutes, until bacon is crispy. Remove with a slotted spoon ant set bacon on a paper towel-lined plate to drain. Discard fat or save for another use.

Cook tortellini according to package instructions. Drain and set aside, reserving 1/4 cup of the cooking liquid.

Heat remaining tablespoon oil in a large, heavy skillet to medium-high on the stove top. Add onions and cook until onions become fragrant and just begin to brown, about 5-6 minutes. Add garlic and cook for one more minute. Add tortellini and bacon to pan along with pasta water. Toss gently to combine. Cook for 2-3 minutes, until about half of the water cooks off. Turn off heat. Add in pumpkin and blue cheese and toss gently to combine.

Add half of the pasta to each of two serving dishes. Garnish with parsley and serve immediately.