Tortellini & Butternut Squash

No one will miss the meat in this hearty main stirred together with nutty fontina and tangy Parmesan.  

Ingredients

• 4 cups (¾”) pieces butternut squash, about 1 lb.
• ½ tsp. salt
• ⅛  tsp. + ¼ tsp. pepper
• 1 (20 oz.) pkg. refrigerated 5-cheese tortellini
• 1 Tbs. butter
• 1 small onion, finely chopped
• 2 ½ cups milk
• 3 Tbs. all-purpose flour
• 1½ cups shredded fontina cheese, 6 oz.
• ⅓  cup grated Parmesan
• 4 cups baby spinach, 2 oz.

Instructions

1. Heat oven to 350°F. Coat 12-cup baking dish with cooking spray. Toss squash with ¼ tsp. salt and ⅛ tsp. pepper. Spread in single layer on rimmed baking sheet; coat with cooking spray. Roast until tender, 25-30 min.; reserve.
2. In large pot of salted boiling water, cook tortellini according to package directions; drain. Return pasta to pot.
3. In separate pot, melt butter over medium-low heat. Add onion; cook, stirring occasionally, until softened, about 5 min. Whisk in milk and flour until combined. Over medium heat, bring to boil, stirring often. Cook, stirring constantly, until thickened, 2-3 min. Remove from heat. Stir in 1 cup fontina, remaining ¼ tsp. salt and ¼ tsp. pepper. Add to pot with pasta. Add baby spinach, Parmesan and reserved squash; toss until coated and combined. Transfer to baking dish. Top with remaining ½ cup fontina. Bake until bubbly, 20 min. Broil until golden, 2-3 min.