1. In a medium saucepan, bring squash, milk, red pepper and sage to a simmer over medium heat. Cover and simmer about 8 minutes, until squash is tender when pierced with a knife.

2. Meanwhile, cook tortellini as package directs. Before draining, scoop out 1 cup of the cooking water.

3. When squash is tender, remove pan from heat. Gently stir in the garlic & herb spread. Add drained tortellini; toss gently, adding enough of the hot cooking water to make a creamy sauce.

TIPS: This can be a meal in itself, so grab your favorite bread and bottle of vino and you are set!

1/3 cup unsalted butter
1 Tbsp parsley, chopped
1 Tbsp sage, chopped
3 cloves garlic, finely minced
Salt and freshly ground black pepper, to taste
2-3 pounds sliced squash, may use all yellow or mix your favorites

1. Preheat the oven to 375 degrees.

2. Melt the butter in small saucepan, stir in the parsley, sage, garlic salt and pepper.

3. Place squash in a 9 X 13-inch baking dish. Pour on the butter and herb mixture, stirring to coat well. Cover and bake for 30 minutes, until just tender. Stir occasionally while cooking and serve the squash at crisp-tender.

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