Once water is boiling, add tortellini and cook until al dente, 3-4 minutes.

Remove from burner. Reserve 1/2 cup tortellini cooking water. Drain tortellini in a colander/strainer and set aside.

While tortellini cooks, stem and mince thyme.

Coarsely chop walnuts.

Place a small non-stick pan over medium heat and add 1 tsp. olive oil.

Add walnuts and a pinch of salt to hot pan. Stir often until fragrant and slightly toasted, 1-2 minutes.

Don't text and toast! Keep an eye on pan as nuts may burn easily.

Remove from burner. Transfer walnuts to a plate. Stir in 1 tsp. thyme until combined. Walnuts will be hot! Use a utensil.

Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.

Add butternut squash, 1/4 cup water, and a pinch of salt and pepper to hot pan. Stir to combine and bring to a simmer.

Once simmering, cover and stir occasionally until butternut squash is tender and slightly browned, 8-12 minutes.

If pan is dry, add additional water, 1 Tbsp. at a time, as needed.

Add cream base, cream cheese, garlic pepper, a pinch of salt, and grated cheese to hot pan. Stir occasionally until combined and sauce is slightly thickened, 2-3 minutes.

If too thick, add reserved tortellini cooking water, 1 Tbsp. at a time, until desired consistency is reached.

Add tortellini and stir often until coated, 1-2 minutes.

Remove from burner.

While sauce cooks, continue recipe.

Place butter (to taste) in a microwave-safe bowl. Microwave uncovered until melted, 30-45 seconds.

Carefully remove from microwave. Let cool, 1 minute.

After 1 minute, stir in creme fraiche and 1 tsp. water until combined.

If too thick, add additional water, 1 tsp. at a time, until desired consistency is reached.

In a mixing bowl, combine arugula, 1 tsp. olive oil, lemon juice, and a pinch of salt.

Plate dish as pictured on front of card, topping tortellini with toasted walnuts. Garnish with crema (to taste) and arugula. Bon appétit!