visiting her, I'd much rather she just return to St. Louis! She and her boyfriend Zach were in town a few weeks ago and I soaked up every spare minute with her, which of course included the return of Girl's Dinner!
Sitting in my kitchen with Paige and Ashley reminded me how much I miss our monthly tradition, where sweatpants are the dress code, storytelling makes the cooking time fly by, and we always fit in dessert, no matter how stuffed we are. They even help me do the dishes (sign of true friends!)!
Cheese, mushrooms, squash, and pasta....I'm pretty sure this combo can do no wrong!
One Year Ago: Pumpkin Cream Oreo Tarts
Two Years Ago: Sea Salt and Poppy Seed Crackers
Tortellini with Butternut Squash, Mushrooms, and Fontina
from Real Simple October 2011
-1 butternut squash (about 2 lbs), peeled and cut into 1-inch cubes
-1/2 lb mushrooms (button or cremini), stems trimmed and halved if large
-1/4 cup fresh sage leaves
-2 tbsp olive oil
-kosher salt & black pepper
-1 lb fresh or frozen cheese tortellini (I got some cheese tortellini and some mushroom tortellini)
-2-4 oz fontina, grated
1. Heat oven to 450F. Toss squash and mushrooms with olive oil and lay out on baking sheets lined with foil. Season with sage, salt, and pepper. Roast for 20-25 minutes, tossing halfway through.
2. Meanwhile, cook tortellini according to package instructions. Reserve 1/2 cup of the cooking water and drain the tortellini, returning to the pot once drained. Add the vegetables, cheese, 1/4 cup of cooking water, and 1/2 tsp salt. Toss gently to coat. Add additional cheese or cooking water if desired.