Today’s recipe, Tortellini with Butternut Squash, Mushrooms, and Fontina, was prepared by Kristin Appenbrink, RealSimple.com’s associate editor.
Like Elinor (and many of our other contributors this month), this is my second go-round on the Month of Dinners blog. Last year I made, Mushroom and Herb Strata, which was absolutely delicious. But this year I decided to go with a pasta dish. Being a vegetarian, pasta is a staple in my diet, so Tortellini with Butternut Squash, Mushrooms, and Fontina was at the top of my list of recipes to cook. Here’s how it went:
After the mushrooms, came butternut squash. I have to admit, I’d never peeled a butternut squash before preparing this recipe. I grew up eating baked squash with the skin still on. Scraping out the seeds really made it feel like fall, and made me think of carving pumpkins. Too bad there’s a pumpkin shortage in the Northeast.
After chopping up all the vegetables, and washing the fresh sage leaves (I had no idea sage was fuzzy!), I tossed it with olive oil, salt, and pepper, and put it in the oven to roast. Here are the before roasting and after roasting shots:
The last part was easy, preparing tortellini according to the package directions, and then tossing everything together with the pasta water and fontina cheese. I will caution that the cheese does get very melty. I would recommend adding the fontina in gradually so it doesn’t clump. And of course, then you sprinkle a bit more on top for the final dish.
I will definitely be making this dish, or some variation of it (we currently have acorn squash from our CSA to use up), again soon. And because I had sage left over, I made a variation of this brown butter sage sauce over orecchiette last night. If you make either of these recipes, I’d love to know what you think of them!