I'm not going to sugar coat it for ya.
BOY, do I have one helluva dish for you today!
However, putting into words the amazingness of this dish is proving to be difficult for me.
Man, wouldn't it just be perfect if I could connect the 4 and the E the way we used to in grade school??
Sisters from another mother, but sisters none-the-less. If you take one thing away from this post, this dish, let it be this:
Butternut Squash + Fontina = TRULUV4EVR
Make me want to fill my bathtub with it and take a soak, while munching away and reading a book.
Make me want to SHOUT FROM THE ROOFTOPS to the entire world what they must make for dinner tonight.
Make me...stop yelling at you. Sorry.
And I'm not talkin' about a fruit.
Tortellini with Roasted Butternut Squash, Mushrooms & Fontina
- 1 small butternut squash (2 pounds), peeled and cut into 1-inch cubes
- 1 pound button or cremini mushrooms, stems trimmed and halved if large
- 1/4 cup fresh sage leaves, torn
- 2 tablespoons olive oil
- kosher salt and black pepper
- 1 pound fresh or frozen cheese tortellini
- 2 ounces fontina, grated (1/2 cup), plus more for serving
- Heat oven to 450° F. On 2 rimmed baking sheets, toss the squash and mushrooms with the sage, oil, ½ teaspoon salt, and ¼ teaspoon pepper. Roast, tossing once and rotating pans halfway through, until the vegetables are tender, 20 to 25 minutes.
- Meanwhile, cook the tortellini according to the package directions. Reserve ½ cup of the cooking water; drain the tortellini and return to the pot. Add the fontina, ¼ cup of the cooking water, and ½ teaspoon salt and stir gently until a light sauce forms (add more cooking water if the pasta seems dry). Add the vegetables and toss gently to coat. Sprinkle with additional fontina, garnish with a few sage leaves.