fresh thyme leaves and additional pepperfor garnish
Preheat oven to 400° F.
Place the cubed sweet potatoes in a large cast iron skillet or on a baking sheet, and drizzle with oil, sprinkle with cumin, salt, and pepper, and toss to coat. Roast, turning occasionally, for 25-30 minutes, or until crisp and browned outside and tender inside.
While sweet potato roasts, cook tortellini in a large pot according to package directions. Drain.
In a separate large saucepan, mix pumpkin, broth, sage, thyme, and pepper. Cook over medium-high heat, stirring frequently, until mixture comes to a boil.
Stir in evaporated milk and Gorgonzola cheese. Reduce heat to low; cook, stirring frequently, until most of the cheese is melted. Taste for salt and pepper. If sauce is too thick, add a little water to thin it.
Toss cooked tortellini with pumpkin sauce, and top with roasted sweet potatoes. Garnish with fresh thyme leaves, pepper, additional Gorgonzola, or grated Parmesan as desired.
Gorgonzola cheese can vary widely in its saltiness, so you’ll want to taste the sauce to see if you should add salt.
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