Cheese Tortellini with Squash
Ingredients
- 1 pound chopped peeled butternut squash, cut into 3/4-inch pieces
- 12 ounces shiitake or oyster mushrooms, stemmed and torn into bite-size pieces
- 2 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground pepper
- 1 cup heavy cream
- 3 cloves garlic, smashed
- 8 fresh sage leaves
- 1 to 2 teaspoons fresh lemon juice
- 2 9-ounce packages refrigerated cheese tortellini
- Shredded Parmesan cheese and finely chopped chives, for topping
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