This easy and cheesy (yet still relatively light) one-dish dinner is the perfect use for the winter squash that’s so plentiful right now. And it comes together quickly and easily. Nutty Gruyere cheese complements roasted butternut squash, earthy mushrooms, and fresh tortellini. Make the meat-eaters happy with a little crumbled sweet Italian sausage in theirs.
yield: ABOUT 6 SERVINGS
prep time: 30 MINUTES
cook time: 40 MINUTES
total time: 1 HOUR 10 MINUTES
4 cups diced butternut squash, 1/2-inch dice (about a 1 1/2 pound squash)
8 ounces white button mushrooms, sliced
1/4 cup fresh sage leaves, chopped
2 tablespoons olive oil
1/4 teaspoon kosher salt
Couple turns (or a pinch) of freshly ground black pepper
1 pound fresh cheese-filled tortellini
2 1/2 cups shredded Gruyere cheese, divided
If adding sausage to half:
1/2 pound sweet Italian sausage, browned and drained
1. Heat oven to 425 degrees Fahrenheit.
2. In a large bowl, toss the butternut squash, mushrooms, and sage with the olive oil, salt, and pepper.
3. Spread in a single layer on one or two rimmed baking sheets and bake, stirring occasionally, for about 30 minutes, until butternut squash is tender and some sides are golden brown.
4. While the squash is baking, cook the tortellini according to package directions (save the water you used to cook the pasta, you’ll need that in a minute!) and brown the sausage, if using.
5. Add tortellini to a large pasta bowl or, if creating a vegetarian half and a meaty half, divide the tortellini between two medium bowls. Top with butternut squash (again divide evenly between the two bowls if making two versions) and top one half or all with sausage, if using.
6. Sprinkle two cups of the Gruyere on top and add a couple of tablespoons of pasta water. Toss gently until cheese is melted and pasta is coated. You may need to add another tablespoon or two of the pasta water.
7. Pass the remaining cheese at the table for sprinkling over individual servings.
recipe from: kitchentreaty.com