3 cups 1/2-inch pieces peeled fresh butternut squash
1 cup milk
1 red bell pepper, coarsely chopped
1 Tbsp chopped fresh sage, or 1/2 tsp dried
2 pkg (9 oz each) refrigerated cheese tortellini
1 pkg (5.2 oz) garlic and herb spread

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!