Tortellini With Butternut Squash Mushrooms and Fontina
Ingredients
- 1 small butternut squash (2 pounds), peeled and cut into 1-inch cubes
- ½ pound button or cremini mushrooms, stems trimmed and halved if large
- ¼ 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 (½ cup), plus more for serving
Instructions
Tortellini With Butternut Squash, Mushrooms, and Fontina serves 4 original recipe by Real Simple.
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