Ingredients: 
4 cups butternut squash cut into 3/4" chunks
2-3 Tablespoons extra virgin olive oil
sea salt and freshly ground black pepper
20 ounces fresh three cheese tortellini
3 cups fresh baby spinach
3/4 cup butter, browned
1 cup freshly grated Parmesan cheese
1/4 cup roasted pine nuts, optional
red pepper flakes, optional

Instructions; 

• Preheat oven to 425 degrees.Place oven rack in center position.
• Place parchment paper on a cookie sheet and set aside. Peel and cut butternut into 3/4" chunks. If using store bought, you will still have to cut it to make it smaller.
• Place squash on cookie sheet, drizzle with olive oil and toss. All squash should be lightly covered with olive oil. Sprinkle generously with sea salt and freshly ground black pepper. Toss again. Place in oven and bake for 40-45 minutes. You now have 20 minutes to do something else.
• Twenty minutes before squash is done, set a large pot of salted water to boil. While waiting for water to boil place spinach into a large bowl, set aside. Grate Parmesan cheese. Toast pine nuts in a small pan on medium heat, tossing every so often.
• Make browned butter: Place butter into a small pan on medium heat, butter will melt, then begin to bubble up. Stir occasionally and keep an eye on the butter. After 4-5 minutes the center will erupt in a caramel color. The butter is now browned. Immediately turn off heat.
• When water is boiling add tortellini and cook to package instructions (usually cooking time is five minutes). Strain (do not rinse!) immediately place on top of spinach in bowl. Allow spinach to steam under pasta for 60 seconds. Top with butternut squash, toss. Drizzle with browned butter, toss. Sprinkle with Parmesan cheese, pine nuts and desired amount f red pepper flakes (if using). Toss again. Add sea salt or pepper if needed.

Photo and Recipe Credit:  The Organic Kitchen