Cheese Tortellini & Butternut Squash in Brown-Butter Sage Sauce

1 1/2 cups butternut squash, peeled, cubed
1/2 lb refrigerated cheese tortellini (about 2 cups)
1 tablespoon olive oil
2 slices prosciutto (I used deli ham because I couldn't find this), cut in thin ribbons (1 oz.)
5 tablespoons unsalted butter, cubed
1 large fresh sage sprig (about 10 leaves)
2 tablespoons dry white wine (I used chicken broth)
1 teaspoon sugar
1/2 lemon, juice of
chopped fresh parsley
freshly ground black pepper

Cook squash in a saucepan of boiling salted water for 3 minutes. Add the tortellini; cook according to package directions and until squash is tender. Drain. 

Heat oil in a skillet over medium high heat. Add prosciutto, cook until crisp, then drain on a paper towel-lined plate. Return skillet to burner (with drippings still in pan); reduce heat to medium.
Melt butter in the skillet. Add sage sprig and cook until butter brown, about 4 minutes; remove sage and discard. Stir in wine and sugar; cook 30 seconds, then add reserved squash, tortellini, and prosciutto back into pan. Toss to heat through.
Off heat, finish with lemon juice, parsley, and pepper.

This was also really good the next day, after it had been sitting in the sage sauce overnight.

Recipe from Food.com