Heat the butter in a large skillet over medium heat. Cook and let the mixture bubble, stirring occasionally, until brown bits begin to appear on the bottom. Add the sage leaves. Once the brown bits appear, turn the heat off and continue to stir for about 30 seconds.

Remove the sage leaves and let them sit on a paper towel or plate to crisp up. Pour the brown butter in a bowl. Return the skillet to the burner.

Add the olive oil and keep the skillet over medium heat. Add the butternut squash cubes and season all over with the salt, pepper and garlic powder. Toss well. Cook, uncovered, for about 8 to 10 minutes while the squash gets golden on the bottom. Flip the squash over and cook until tender, another 5 to 10 minutes.

While the squash is cooking, bring a pot of salted water to a boil and cook the cheese tortellini. It only takes about 4 to 5 minutes to boil. Drain when finished cooking.

Add the tortellini to the squash and toss gently. Add the brown butter to the skillet and the sage. Toss well. Stir in the parmesan cheese.

Serve with more parmesan for topping!