Butternut Squash Tortellini with Brown Butter Sauce

Ingredients

• 1 butternut squash, approximately 2 pounds, cubed (about 3 cups)
• 2 tablespoons extra-virgin olive oil, plus 2 tablespoons
• 1 1/2 teaspoon herbs de Provence
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon freshly ground black pepper, plus more to taste
• 2 large shallots, chopped (about 1/2 cup)
• 2 garlic cloves, chopped
• 1 cup whole milk ricotta cheese
• 4 small amaretti cookies, crushed (about 1/3 cup)
• 1/4 teaspoon ground nutmeg
• 1 package small wonton wrappers
• 3/4 cup butter (1 1/2 sticks)
• 2 tablespoons torn fresh sage leaves
• 1/2 cup toasted walnuts, chopped
• 1/2 cup dried cranberries, or chopped dried cherries, or mixture of both
• 1/4 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon freshly ground black pepper, plus more to taste
• 1/3 cup grated Parmesan cheese

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