Tortellini With Butternut Squash, Mushrooms, and Fontina

Photo by Christopher Baker
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  • Serves 4
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  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 549 calories
    • 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


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


  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.