Name: Cheese Tortellini with Squash
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Ingredients: 1 pound chopped peeled butternut squash, cut into 3/4-inch pieces; 12 ounces shiitake or oyster mushrooms, stemmed and torn into bite-size pieces; 2 tablespoons extra-virgin olive oil; Kosher salt and freshly ground pepper; 1 cup heavy cream; 3 cloves garlic, smashed; 8 fresh sage leaves; 1 to 2 teaspoons fresh lemon juice; 2 9-ounce packages refrigerated cheese tortellini; Shredded Parmesan cheese and finely chopped chives, for topping

Directions

Place a baking sheet on the middle oven rack and preheat to 450˚ F. Toss the squash, mushrooms, olive oil and a big pinch each of salt and pepper in a large bowl. Spread out on the hot baking sheet and roast, tossing once or twice, until the vegetables are browned around the edges and tender, 20 to 25 minutes.
Meanwhile, bring a large pot of salted water to a boil. Combine the heavy cream, garlic, sage and a pinch of salt in a small saucepan. Bring to a boil, then reduce to a simmer and cook until reduced by about one-third, 5 to 7 minutes. Remove from the heat and stir in 1 teaspoon lemon juice; add more lemon juice to taste.
Add the tortellini to the boiling water and cook as the label directs. Reserve 1 cup cooking water, then drain (reserve the pot).
Strain the cream mixture through a fine-mesh sieve into the reserved pot. Add the tortellini and 1/2 cup reserved cooking water; toss over medium heat until coated, adding a few more tablespoons cooking water as needed to loosen.
Divide the roasted vegetables among shallow bowls. Spoon the tortellini and sauce on top. Sprinkle with Parmesan and chives.

Photograph by Ralph Smith

Cheese Tortellini with Squash

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