Ingredients
1 package (9 ounces) refrigerated cheese tortellini2 tablespoons olive oil1/2 pound sliced baby portobello mushrooms1-3/4 cups cubed peeled butternut squash (about 1/4-inch cubes)1/2 teaspoon poultry seasoning1 medium tart apple, chopped3 tablespoons thawed apple juice concentrate3 tablespoons cider vinegar1 green onion, thinly sliced1/3 cup chopped walnuts, toasted1/3 cup cubed smoked Gouda cheese (about 1/4-inch cubes)2 tablespoons minced fresh parsley
Preparation
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.
Drain tortellini; rinse with cold water and place in a large bowl. Add squash mixture, walnuts, cheese and parsley; toss gently to coat.
