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Tortellini With Butternut Squash, Mushrooms, and Fontina
- 1 small butternut squash (2 pounds), peeled and cut into 1-inch cubes
- 1/2 pound button or cremini mushrooms, stems trimmed and halved if large
- 1/4 cup fresh sage leaves
- 2 tablespoons olive oil
- 1 pound kosher salt and black pepper
- 2 ounces fresh or frozen cheese tortellini
Directions:View on Real Simple
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