Annie's Cooking Club

1 ½ cups butternut squash, cubed

½ lbs. or about 2 cups of cheese tortellini

1 T. olive oil

2 slices proscuitto, cut into strips

5 T. unsalted butter

1 T sage

2T. dry white wine

1 t. sugar

juice of ½ lemon

parsley and pepper to taste

Cook squash in boiling water for 3 minutes.  Add the tortellini, cook until tortellini is done and squash is tender.  Drain both and set aside.

Heat oil in a skillet over medium-high heat.  Add proscuitto, cook until crispy then drain on a paper towel.  Return skillet, with drippings, to burner; reduce heato to medium. 

Melt butter, add sage and cook until the butter is browned, about 4 minutes.  Stir in wine and sugar; cook 30 seconds, then add squash and tortellini, and proscuitto.  Toss to heat thoroughly. 

Off heat, finish with lemon juice, parsley and pepper.