Tortellini With Butternut Squash, Mushrooms, and Fontina

This recipe is also delicious made with goat cheese or Brie in place of the fontina.

Tortellini With Butternut Squash, Mushrooms, and Fontina

Serves 4

  • 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.

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