Tortellini With Butternut Squash, Mushrooms, And Fontina

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1 small butternut squash (2 pounds), peeled and cut into 1-inch cubes

1/2 pound button or cremini mushrooms, stems trimmed and halved if large

1/4 cup fresh sage leaves

2 tablespoons olive oil

kosher salt and black pepper

1 pound fresh or frozen cheese tortellini

2 ounces fontina or Gruyère, grated (1/2 cup), plus more for serving

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