Name: Festive Fall Tortellini Toss
Prep time: 25 min
Cook time: 25 min
Yield: 1
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 -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Festive Fall Tortellini Toss

1. 1 package (9 ounces) refrigerated cheese tortellini -

2. 2 tablespoons olive oil -

3. 1/2 pound sliced baby portobello mushrooms -

4. 1-3/4 cups cubed peeled butternut squash (about 1/4-inch cubes) -

5. 1/2 teaspoon poultry seasoning -

6. 1 medium tart apple, chopped -

7. 3 tablespoons thawed apple juice concentrate -

8. 3 tablespoons cider vinegar -

9. 1 green onion, thinly sliced -

10. 1/3 cup chopped walnuts, toasted -

11. 1/3 cup cubed smoked Gouda cheese (about 1/4-inch cubes) -

12. 2 tablespoons minced fresh parsley -

How to cook deliciously - Festive Fall Tortellini Toss

1. Stage

Cook tortellini according to package directions. In a large skillet, heat oil over medium-high heat. Add mushrooms, squash and poultry seasoning; cook and stir 6-8 minutes or until mushrooms are tender. Add apple, apple juice concentrate, vinegar and onion; cook 2-3 minutes longer or until squash is tender.

2. Stage

Drain tortellini; rinse with cold water and place in a large bowl. Add squash mixture, walnuts, cheese and parsley; toss gently to coat.