Tortellini With Butternut Squash, Mushrooms, and Fontina

Tortellini With Butternut Squash, Mushrooms, and Fontina
Christopher Baker
Serves 4
preparation
10
minutes
cooking
40
minutes

Ingredients

1
small butternut squash (2 pounds), peeled and cut into 1-inch cubes
1/2
pound
button or cremini mushrooms, stems trimmed and halved if large
1/4
cup
fresh sage leaves
2
tablespoons
olive oil
kosher salt and black pepper
1
pound
fresh or frozen cheese tortellini
2
ounces
fontina or Gruyère, grated (1/2 cup), plus more for serving

Directions

  1. Heat oven to 450° F. On 2 rimmed baking sheets, toss the squash and mushrooms with the sage, oil, ½ teaspoon salt, and ¼ teaspoon pepper. Roast, tossing once and rotating pans halfway through, until the vegetables are tender, 20 to 25 minutes.
  2. Meanwhile, cook the tortellini according to the package directions. Reserve ½ cup of the cooking water; drain the tortellini and return to the pot. Add the vegetables, fontina, ¼ cup of the cooking water, and ½ teaspoon salt and toss gently to coat (add more cooking water if the pasta seems dry). Sprinkle with additional fontina.
Charlyne Mattox
September 2011

Nutritional Information

  • Per Serving
  • Calories 549
  • Fat 19 g
  • Sat Fat 7 g
  • Cholesterol 59 mg
  • Sodium 1,119 mg
  • Protein 23 g
  • Carbohydrate 76 g
  • Sugar 10 g
  • Fiber 9 g
  • Iron 3 mg
  • Calcium 333 mg
What does this mean? See Nutrition 101.