Tortellini, Squash, Mushrooms

Serves 4

1 small (2 pounds) butternut squash, peeled and cut into 1-inch cubes

8 oz button or cremini mushrooms, stems trimmed and halved if large

¼ cup fresh sage leaves, 1 tsp dried

2 tbsp extra virgin olive oil

Kosher salt and freshly ground black pepper

1 pound fresh or frozen cheese tortellini

½ cup (2 oz) grated Fontina or Gruyere cheese, plus more to pass

Pre-heat oven to 450ーF.

  1. On 2 rimmed baking sheets, toss the squash, mushrooms, oil, sage, ½ tsp salt and ¼ tsp pepper
  2. Roast, turning once, until tender, 20 to 25 minutes.
  3. Meanwhile, cook the tortellini according to package directions. Reserve ½ cup of pasta water. Drain and return to pot.
  4. Add the vegetables, fontina and half the reserved cooking water. Add ½ tsp salt.
  5. Toss gently and add more cooking water if paster turns dry. Serve and pass more cheese.

Source: Real, October 201

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