Tortellini with Butternut Squash, Mushrooms & Fontina

1 small butternut squash (2 pounds), peeled & cut into 1-inch cubes (or buy it pre-cubed at Costco!)

1/2 pound button or cremini mushrooms, stems trimmed & halved if large

1/4 cup fresh sage leaves

2 tablespoons olive oil

Kosher salt & black pepper

1 pound fresh or frozen cheese tortellini

2 ounces fontina or Gruyere, grated (1/2 cup), plus more for serving

Heat oven to 450. On 2 rimmed baking sheets, toss the squash & mushrooms with the sage, oil, 1/2 teaspoon salt, & 1/4 teaspoon pepper. Roast, tossing once, until tender, 20 to 25 minutes. 

Meanwhile, cook the tortellini according to the package directions. Reserve 1/2 cup of the cooking water; drain the tortellini & return to the pot. Add the vegetables, fontina, 1/4 cup of the cooking water, & 1/2 teaspoon salt & toss gently to coat (add more coking water if the pasta seems dry). Sprinkle with additional cheese. 

(Real Simple)