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Tortellini With Butternut Squash, Mushrooms, and Fontina

Tortellini With Butternut Squash, Mushrooms, and Fontina
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Serves 4| Hands-On Time: | Total Time:



  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.
By October, 2011

Nutritional Information

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

Quick Tip

Goat cheese
This recipe is also delicious made with goat cheese or Brie in place of the fontina.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.