Tortellini With Butternut Squash, Mushrooms, and Fontina

Ingredients

  • 2 ounces fontina or Gruyère, grated (½ cup), plus more for serving
  • 2 tablespoons
  • ¼ cup
  • 1½ pound
  • 1 pound fresh or frozen cheese tortellini
  • kosher salt and black pepper

View full recipe at SpringPad

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