Pasta - Tortellini with Butternut Squash, Mushrooms, Fontina (Serves 4)

1 small butternut squash (2 pounds), peeled and cut into 1" cubes
1/2 pound button or cremini mushrooms, stems trimmed and halved if large
1/4 cup fresh sage leaves
2 T evoo
Kosher salt, black pepper
1 pound fresh or frozen cheese tortellini
2 oz fontina, grated (1/2 cup) + more for serving  (or goat cheese or Brie)

heat oven to 450 deg F.  On 2 rimmed baking sheets, toss squash and mushrooms with sage, oil, 1/2 t salt, 1/4 t pepper.  Roast, tossing once and rotating pans halfway through until vegetables are tender, 20-25 minutes.  Meanwhile, cook pasta according to directions.  Reserve 1/2 cup cooking water, drain pasta, return to pot.  Add vegetables, fontina, 1/4 cup of cooking water, 1/2 t salt, toss gently to coat (add more water if pasta seems dry).  Sprinkle with additional fontina.