Monday, October 31, 2011

Tortellini with Butternut Squash and mushrooms

A must try for this fall, it's delicious and easyyy!!
My mom and I just used shredded parmesan instead of fontina to save $$ and it was fine! (from real simple mag)

1 small butternut squash (2 pounds), peeled and cut into 1-inch cubes
1/2 pound button or cremini mushrooms, stems trimmed and halved if large
1/4 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 (1/2 cup), plus more for serving
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.


  1. Yum! You are becoming quite the chef!

  2. Nice! Wow, you have such an array of recipes. But um... any suggestions here if you don't like squash or mushrooms?? ;)

  3. Haha...hmmm no squash or mushrooms eh??? I will have to think about that one!!!