Tortellini with Butternut Squash, Mushrooms, Fonti
Category
Entrees - Maindishes
Sub
Category
None
Ingredients
1 small butternut squash, 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 tbsp olive oil
Kosher salt and black pepper
1 pound fresh or frozen cheese tortellini
2 ounces fontina or Gruyere, grated, plus more for serving
Instructions
Heat ove nto 450 degrees. On 2 rimmed baking sheets, toss the squash and mushrooms with the sale, oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Roast, tossing once, until tender, 20 to 25 minutes.
Meanwhile, cook the tortellini according to the package directions. Reserve 1/2 cup of the cooking water; drain the tortellini and return to the pot. Add the vegetables, fontina, 1/4 cup of the cooking water, and 1/2 teaspoon salt and toss gently to coat, add more cooking water if pasta seems dry. Sprinkle with additional fontina.
Originally Submitted
1/7/2012
0 Out of 5 from
0 reviews
You can add this Tortellini with Butternut Squash, Mushrooms, Fonti recipe to your own private DesktopCookbook.
