You will love this recipe. It's simple and flavorful!
Yield 4 Servings
Preheat Oven to 400°
1 lb Baby Portabella, Cremini or Button Mushrooms, cleaned and halved if large
1 Large Butternut Squash, peeled and cut into 1" cubes
1 t Rosemary
1/4 t Nutmeg, fresh ground
1 t Sage, ground
1 Clove Garlic, pressed
2 T Olive Oil3 oz Emmental Cheese (I prefer due to low lactose content)
Sea Salt and Fresh Ground Black Pepper
Your favorite tortellini.
Toss the squash and mushrooms with the sage, rosemary, nutmeg and Garlic, oil, 1/2 t salt and pepper each. Roast on sprayed baking sheet, tossing once and rotating pans halfway through, until the vegetables are tender, 20 or so minutes.
Meanwhile, cook the tortellini according to the package directions. Reserve ½ cup of the cooking water; drain the tortellini and return to the pot. Add the vegetables, Emmental, 1/4 C of the cooking water, and 1/2 t salt and toss gently to coat. Sprinkle with additional Emmental cheese and serve.