Roasted Butternut Squash and Onions with Tortellini and Goat Cheese

Here's another post with that tortellini we love so much! The refrigerated packages of tortellini are something I kind of keep an eye on at the grocery store. I don't usually plan them for a meal but I'll buy a few when they're on sale and they're a perfect option for when we're not really sure what to fix.

This night we had the tortellini on hand, a butternut squash and yellow cherry tomatoes from our CSA, onions, and herbs. And goat cheese. (Remember Patrick just buys goat cheese for fun; reference this post.) This is really easy and the wonderful thing about the tortellini is it pairs well with so many roasted vegetables (see what other veggies we've roasted before for tortellini here) or sauces. Like I said, keep some on hand! I promise you won't regret it.

Roast vegetables and prepare tortellini

Peel and chop the butternut squash and onion. I did these in bite-sized pieces. Place the veggies on a lined baking sheet with aluminum foil. Toss the vegetables with a few tablespoons of olive oil, salt and pepper, and a freshly chopped (or dried) herb of your choosing. I think we used thyme this particular night. Roast on 400F for at least 20 minutes and check for doneness. The size of your vegetable will determine how long it needs to roast (another reason to cut them into small pieces). Add the cherry tomatoes half way through and toss the vegetables together. Boil the tortellini according to package directions and try to time it to get done when your vegetables will be done!

Combine everything and serve

Once the vegetables have roasted and the tortellini has cooked and been drained, combine everything. If it's an informal, casual evening use the same pot you cooked the tortellini in! If it's a formal evening and you've got friends over you want to impress put it in a nice serving bowl. Crumble in some goat cheese and munch away.