Tortellini With Butternut Squash, Mushrooms, and Fontina
Ingredients
- 1½ pound
- ¼ cup
- 2 tablespoons
- kosher salt and black pepper
- 1 pound fresh or frozen cheese tortellini
- 2 ounces fontina or Gruyère, grated (½ cup), plus more for serving
Pinot Noir Wines from Oregon
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