Tortellini with Roasted Butternut Squash, Mushrooms & Fontina

• 1 Small Butternut Squash (2 Pounds), Peeled And Cut Into 1-inch Cubes
• 1 pound Cremini Mushrooms, Stems Trimmed And Halved If Large
• 1/4 cups Fresh Sage Leaves, Torn
• 2 Tablespoons Olive Oil
• Kosher Salt And Black Pepper
• 1 pound Fresh Or Frozen Cheese Tortellini
• 2 ounces, weight Fontina, Grated, Plus More For Serving

1. 1.
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. Roast, tossing once and rotating pans halfway through, until the vegetables are tender, 20 to 25 minutes.
4. 2.
5. Meanwhile, cook the tortellini according to the package directions.
6. Reserve 1/2 cup of the cooking water; drain the tortellini and return to the pot.
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. Add the vegetables and toss gently to coat.
9. Sprinkle with additional fontina, garnish with a few sage leaves.

butternut, mushrooms, olive oil, kosher salt, weight

Taken from tastykitchen.com/recipes/main-courses/tortellini-with-roasted-butternut-squash-mushrooms-fontina/ (may not work)