Recipe Ingredients
- 1 (19-ounce) bag Celentano Cheese Tortellini
- 1 (16-ounce) bag frozen diced butternut squash
- 1 (12-ounce) bag frozen Brussels sprouts
- 1/4 cup, plus 2 tablespoons olive oil, divided
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- 2 teaspoons Dijon mustard
- ½ cup roasted pecan halves
- ½ cup dried cranberries
Recipe Directions
- Bring large pot of salted water to boil over high heat. Cook tortellini according to package directions. Drain pasta and rinse with cold water. Set aside.
- Preheat oven to 450°F and line a rimmed baking sheet with parchment paper. Toss butternut squash, Brussels sprouts and 2 tablespoons olive oil together on prepared baking sheet until coated. Season with salt and pepper.
- Roast, flipping vegetables halfway through, until light golden-brown and tender, about 20 to 25 minutes.
- Meanwhile, whisk remaining oil, vinegar, honey and Dijon together in large bowl. Season with salt and pepper. Add cooked tortellini, roasted vegetables, pecans and cranberries, and toss to coat. Season with additional salt and pepper. Serve at room temperature and enjoy.
