Tortellini with Roasted Butternut Squash, Mushrooms & Fontina

1. 1

   1.

2. 2

   Heat oven to 450 degrees F. On 2 rimmed baking sheets, toss the squash and mushrooms with the sage, oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper.

3. 3

   Roast, tossing once and rotating pans halfway through, until the vegetables are tender, 20 to 25 minutes.

4. 4

   2.

5. 5

   Meanwhile, cook the tortellini according to the package directions.

6. 6

   Reserve 1/2 cup of the cooking water; drain the tortellini and return to the pot.

7. 7

   Add the fontina, 1/4 cup of the cooking water, and 1/2 teaspoon salt and stir gently until a light sauce forms (add more cooking water if the pasta seems dry).

8. 8

   Add the vegetables and toss gently to coat.

9. 9

   Sprinkle with additional fontina, garnish with a few sage leaves.

* Per serving · 4 servings · Values may vary.

No additional tips available.