Tortellini with cheese and baked pumpkin

Ingredients:

• 450 g peeled butternut squash, cut into 2 cm pieces.
• 350 g shiitake or oyster mushrooms, stems removed, caps torn into bite-sized pieces
• 2 tablespoons extra-virgin olive oil
• 1 cup heavy cream
• 3 cloves garlic, crushed
• 8 fresh sage leaves
• 1-2 tsp freshly squeezed lemon juice
• 2 packages of chilled cheese tortellini (250g each)
• Grated Parmesan and finely chopped chives, for serving

Preparation:

1. Place a baking sheet on the middle rack of the oven and preheat the oven to 230°C (430°F). In a large bowl, combine the squash, mushrooms, olive oil, and a generous pinch of salt and black pepper. Arrange the vegetables on the hot baking sheet and roast, tossing once or twice, until golden brown around the edges and tender, 20-25 minutes.
2. Meanwhile, bring a large saucepan of water to a boil and add salt. In a small saucepan, combine the heavy cream, garlic, sage, and a pinch of salt. Bring to a boil, then reduce the heat to a simmer and cook until the cream has reduced by about one-third, 5-7 minutes. Remove from the heat and stir in 1 teaspoon of lemon juice; add more lemon juice to taste.
3. Add the tortellini to boiling water and cook according to package directions. Set aside 1 cup of water and discard the remaining water (do not wash the pan).
4. Strain the cream through a fine-mesh sieve into the pan where the tortellini were cooked. Add the tortellini and 1/2 cup of the cooking water; stir over medium heat to coat the tortellini with the sauce, adding a few more tablespoons of the cooking water if the sauce is too thick.
5. Divide the roasted vegetables among plates. Top with tortellini in the sauce. Sprinkle with Parmesan and green onions.