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:

Ingredients

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.
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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