Festive Fall Tortellini Toss Recipe: How to Make It

Ingredients

• 1 package (9 ounces) refrigerated cheese tortellini
• 2 tablespoons olive oil
• 1/2 pound sliced baby portobello mushrooms
• 1-3/4 cups cubed peeled butternut squash (about 1/4-inch cubes)
• 1/2 teaspoon poultry seasoning
• 1 medium tart apple, chopped
• 3 tablespoons thawed apple juice concentrate
• 3 tablespoons cider vinegar
• 1 green onion, thinly sliced
• 1/3 cup chopped walnuts, toasted
• 1/3 cup cubed smoked Gouda cheese (about 1/4-inch cubes)
• 2 tablespoons minced fresh parsley