Tortellini With Butternut Squash, Mushrooms, and Fontina Recipe | Say Mmm

Ingredients

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