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Baked Tortellini with Turkey, Butternut Squash & Chard Recipe

By cookincanuck · From Open Recipes · 9 ingredients
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Why it works: Butternut squash and turkey work together. They rank in the top 37% of all ingredient pairs, and 3 recipes mention both. Both carry eugenol, which smells clove, spicy. The science ↓

The recipe

Serves 6.

Ingredients

Contains: milk, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

  • Topping

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

By cookincanuck. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Butternut squash + turkeytop 37% of all pairs
    Aroma overlaplow
    Mentioned together3 recipes

    Shared aroma: eugenol (clove, spicy).

  2. Butternut squash + chardtop 1% of all pairs
    Aroma overlapstrong
    Mentioned together14 recipes

    Shared aroma: coumarin (sweet, hay).

  3. Cheese + parmesan cheesetop 2% of all pairs
    Aroma overlapstrong
    Mentioned together1,040 recipes

    Shared aroma: ethyl 2-methylbutyrate (fruity, apple).

  4. Tomato + parmesan cheesetop 3% of all pairs
    Aroma overlapstrong
    Mentioned together2,490 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  5. Turkey + meattop 5% of all pairs
    Aroma overlapmoderate
    Mentioned together540 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

Flavor stand-ins for the tomato

How well each one fits the dish's main ingredients (butternut squash, cheese, sauce, turkey, meat, chard, parmesan cheese):

  1. Tomatothe original
  2. Spinachabout as good a flavor fit
  3. Mustardabout as good a flavor fit

Fit is the average pairing score against butternut squash, cheese, sauce, turkey, meat, chard, parmesan cheese. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).