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Festive Fall Tortellini Toss

This is my favorite season and I love the foods of autumn, such as mushrooms, squash, apples and walnuts. I combined these all with pasta to make a delicious side dish perfect for sharing at a potluck; the recipe can easily be doubled and can be served either warm or at room temperature.

Prep Time

    •    Prep time: 25 minutes
    •    Cook time: 10 minutes
    •    Yield: Serves 12 (about 2/3 cup each)


    •    2 tbsp olive oil
    •    3 tbsp cider vinegar
    •    1/2 tsp poultry seasoning
    •    1 green onion, thinly sliced
    •    2 tbsp minced fresh parsley
    •    1 medium tart apple, chopped
    •    1/3 cup chopped walnuts, toasted
    •    3 tbsp thawed apple juice concentrate
    •    1/2 pound sliced baby portobello mushrooms
    •    1 package (9 ounces) refrigerated cheese tortellini
    •    1/3 cup cubed smoked Gouda cheese (about 1/4 inch cubes)
    •    1-3/4 cups cubed peeled butternut squash (about 1/4 inch cubes)


  1. 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.
  2. Drain tortellini; rinse with cold water and place in a large bowl. Add squash mixture, walnuts, cheese and parsley; toss gently to coat.

This great family recipe is thanks to Taste of Home at


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