Tortellini with Butternut Squash

(from Real Simple and modified)

Note:  This is a perfect vegetarian dish if you stick with the mushrooms and don't add the sausage.

1 small butternut squash (2 pounds), peeled and cut into 1" cubes

1/2 lb button or Cremini mushrooms, stems trimmed and halved if large

**  Instead of mushrooms, I used 1 lb. ground Sweet Italian Sausage **

1/4 cup fresh sage leaves or 2 TBS dried sage leaves

2 TBS olive oil (I used more than that)

Salt and pepper

1 lb. fresh or frozen cheese tortellini (I used fresh 4-cheese tortellini)

2 oz. Fontina or Gruyere Cheese, grated (1/2 cup) plus more for serving

** The skin of the squash is very hard to cut, so it's a good idea to ask the produce person to at least cut in into long quarters **

Heat oven to 450 degrees.  On 2 rimmed baking sheets (disposable cookie sheets) toss the squash and mushrooms (if used) with the sage, oil and salt and pepper.  Roast, tossing once, until tender, 20-25 minutes.  (My hotter-than-normal oven cooked it in 13 minutes.)

Cook the tortellini according to the package directions.  Reserve 1/2 cup of cooking liquid before draining.

Brown the sausage in a large frying pan.  Drain.

Add the tortellini, squash and mushrooms to the sausage.  Add 1/4 cup (or more if needed) of the cooking liquid if pasta seems dry.  Add the cheese and mix.  Taste and season if necessary.  Sprinkle with a bit more Fontina right before serving.