Pumpkin and sage tortellini filling
1 hour total: 30 minutes attended, 30 minutes unattended
keeps in the refrigerator for up to 5 days; in the freezer for 6 weeks
Pumpkin, peeled and cubed or sliced ⅗" / 1.5 cm.
Preheat oven to 190°C / 374°F.
Combine in a bowl and toss to coat the pumpkin.
Transfer to a baking tray lined with baking paper.
Transfer to a medium mixing bowl.
Cook in a fry pan over medium-low heat until onions are soft, about 10 minutes.
Mix into with pumpkin mixture .
Leave to cool, about 20 minutes
Crumble into pumpkin mixture .
Parmesan cheese, grated
Sage, finely chopped
Mix into pumpkin mixture .