Fall veggies with cheese tortellini...so easy!

Our next evening's dinner was the epitome of easy and a great use of seasonal veggies to add some much needed depth to a store bought main dish. We again used my October "Real Simple" for the inspiration for this dinner and we'll definitely be doing this one again as it is also an Adam pleaser--bonus!

Ingredients:
1 small butternut squash, peeled and cut into cubes (Trader Joes always has pre-cooked, pre-peeled, pre-sliced squash and it's cheap!)
1 container of cemini mushrooms, halved (we also used a container of shitake--again, Trader Joes has great prices on mushrooms)
-While RS didn't call for it, we had asparagus on hand that needed to be used so we added that to the mix
1 pound of fresh cheese tortellini (they even sell whole grain versions so that's what we used)


Directions:
Pre-heat oven to 450.  Toss the veggies in some olive oil and add in some salt, pepper and for added flavor some sage or rosemary. Roast the veggies for about 20-25 minutes. Meanwhile, cook up the tortellini, saving a little bit of the pasta water.  Once the veggies are done, toss them with the pasta and reserved cooking water in a sauce pan and grate some fresh parmesan or gruyere cheese on top.  For an extra kick, I always add just a little nutmeg when using fall veggies like these, just adds that extra kick. :)