I can’t find a link to wherever I found the recipe, so I’ve posted it below with apologies to the mystery source. It’s good but can be a little dry, Marc suggested serving with a little broth in the bottom of the bowl next time. Try it and see what you think!
2 c butternut squash cubes
1 bag tortellini
8 slices chopped thick sliced bacon
8 sage leaves, thinly sliced
Red pepper flakes
2 c chopped fresh spinach
Toss butternut squash cubes with oil and salt and roast on a sheet-pan in a 450°F oven until squash is fork-tender and golden brown around the edges, 15–17 minutes.
Meanwhile, boil the tortellini and fry up some chopped bacon until crispy in a large skillet; transfer bacon to a paper towel-lined plate, leaving bacon fat in skillet.
Add drained pasta to the fat in skillet along with the sage leaves and a pinch of crushed red pepper flakes (both optional!) and cook just until sage is fragrant and tortellini is ever so slightly crisped.
Stir in roasted butternut squash and bacon, and serve.
To add some greens, stir in a couple of handfuls of spinach along with the tortellini and wilt slightly in the hot bacon fat.
