Rating: 3.5 stars
148 Ratings
  • 5 star values: 41
  • 4 star values: 39
  • 3 star values: 31
  • 2 star values: 30
  • 1 star values: 7
Charlyne Mattox

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Credit: Christopher Baker

Recipe Summary test

hands-on:
10 mins
total:
40 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

549 calories; fat 19g; saturated fat 7g; cholesterol 59mg; sodium 1119mg; protein 23g; carbohydrates 76g; sugars 10g; fiber 9g; iron 3mg; calcium 333mg.
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