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Tortellini with Butternut Squash and Broccoli Sauce

By Chef Lonnie Varisco, Performance Foodservice–Caro Serves: 6


  • 1 squash, butternut
  • 10 oz. onion(s), Vidalia
  • 1 oz. Roma oil, olive
  • 1 Tbsp. Peak Fresh Produce garlic, clove(s) (minced)
  • 1/8 tsp. Burst nutmeg, ground
  • 1 tsp. basil, dried
  • 1 tsp. salt, kosher
  • 1 tsp. Roma black pepper, ground
  • 8 oz. vegetable stock
  • 12 oz. broccoli, florets
  • 3 Tbsp. parsley, fresh flat leaf
  • 12 oz. Roma tortellini, cheese (vegetarian (cooked)
  • 4 oz. walnuts, chopped


Peel squash then cut in half and scoop out seeds. Cut into large dice. Heat oil in sauce pan and add, squash, onion and garlic. Add nutmeg, basil, salt and pepper. Cover and cook over medium heat for about 15-20 minutes.    Add stock and bring to a boil. Add broccoli and parsley and simmer for 1 hour.  Add tortellini and cook for 1 minute to re-heat pasta then serve.    Garnish with walnuts.