Tortellini With Butternut Squash, Mushrooms, and Fontina

Photo by Christopher Baker

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Rating

★ ★ ★ ★ ★

Serves 4
Hands-On Time 10 min
Total Time 40 min
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
October 2011

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.

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.

Ingredients

1 small butternut squash (2 pounds), peeled and cut into 1-inch cubes
½ pound button or cremini mushrooms, stems trimmed and halved if large
¼ 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 (½ cup), plus more for serving

Directions

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.
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.