Festive Fall Tortellini Toss

• 1 package (9 ounces) refrigerated cheese tortellini
• 2 tablespoons olive oil
• 1/2 pound sliced baby portobello mushrooms
• 1-3/4 cups cubed peeled butternut squash (about 1/4-inch cubes)
• 1/2 teaspoon poultry seasoning
• 1 medium tart apple, chopped
• 3 tablespoons thawed apple juice concentrate
• 3 tablespoons cider vinegar
• 1 green onion, thinly sliced
• 1/3 cup chopped walnuts, toasted
• 1/3 cup cubed smoked Gouda cheese (about 1/4-inch cubes)
• 2 tablespoons minced fresh parsley

1. Cook tortellini according to package directions. In a large skillet, heat oil over medium-high heat. Add mushrooms, squash and poultry seasoning; cook and stir 6-8 minutes or until mushrooms are tender. Add apple, apple juice concentrate, vinegar and onion; cook 2-3 minutes longer or until squash is tender.
2. Drain tortellini; rinse with cold water and place in a large bowl. Add squash mixture, walnuts, cheese and parsley; toss gently to coat.

refrigerated cheese tortellini, olive oil, baby portobello mushrooms, butternut squash, poultry seasoning, tart apple, apple juice concentrate, cider vinegar, green onion, walnuts, gouda cheese, parsley

Taken from www.tasteofhome.com/recipes/festive-fall-tortellini-toss/ (may not work)