Tortellini With Butternut Squash, Mushrooms, and Fontina

This recipe was delicious, but we made it with spinach ravioli (that's what we had in the freezer) and loved it. Next time I would make even more veggies. The kids wouldn't eat the mushrooms, though...

This recipe is fantastic and one of our new favorites. I've made it with both cheese tortellni and cheese ravioli and I think I preferred the ravioli. We made it just was the recipe called for using fontina cheese which made the final result creamy and rich. It personally takes me forever to peel and chop a butternut squash so a nice shortcut would be getting precut butternut squash from the grocery to reduce prep time.

Liked it....added mild italian sausage sauted and used just plain whole wheat pasta with a bit of fresh garlic mixed into the mushrooms and squash. Also only had baby portabella mushrooms so used those instead. Serve with fresh french cut green beans at it was great.

This dinner was fine. Not a wow meal. Butternut squash is a favorite of mine, but even I don't count this as a natural repeat dinner. I couldn't find plain cheese tortellini (it was on sale and emptied out!) so used pork filled and also there was no fresh sage to be found anywhere! So, our review might not be fair. I think it's worth trying again if the listed ingredients are all available.

This was lovely! I am a mushroom & butternut squash fan, whereas my fiance is not. I got to hoard all the veg and he gobbled down the tortellini and insanely creamy fontina cheese.

Simply delicious! Didn't take long to make and the flavor was great.

I made this a few days ago. I didn't have any tortellini, so I used some interesting pasta I had in my pantry. I added some sauteed onions and diced chicken to give it some body, and added a few dried cranberries for extra zing and color. The mushroom, butternut squash, and sage was a great combination.

We made this last week. I love mushrooms so that was a nice component. I did think, however, that they were roasted a bit long. Next time I would add them in part-way through the roasting of the squash. The seasoning on everything was good and the gruyere cheese was wonderful. The pasta could have used a bit more of a sauce though - maybe a quick butter/wine sauce?

Made this last night...sort of. We left out the 'shrooms (not a fan of them), subbed parmesan for fontina (what we had on hand) and used rubbed sage instead of the leaves. It was still delicious! Very fallish.