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Butternut Squash Tortellini Bake

Matt Robinson
  • minutes
  • Serves

INGREDIENTS

1/2 cup

Leeks

6

Sage, leaves

1 lb

Tortellini, cooked

1 tbsp

Flour

1

Topping

2 tsp

Olive oil

1/2 cup

Panko bread crumbs

5 tbsp

Butter

1 1/2 cups

Milk

11/16 cup

Parmesan

1 lb

Cut and ready to cook, cubed butternut squash