Preheat your air fryer to 450℉ and boil salted water for your tortellini

In a large skillet over medium high heat, heat 2 Tbs of the olive oil and add in the sliced onions and cook for about 10 minutes, stirring very frequently

While the onions are cooking, add your cubed butternut squash to the fry tray, lightly spritz with cooking spray and season with salt and pepper. Air Fry for about 8 minutes, stir and cook for another 5 or 6 minutes, or until the squash is fork tender but not too soft

Reduce the heat to medium to medium-low on your onions, add a pinch of salt, and cook for an additional 8-10 minutes, continuing to stir frequently, until they are a nice dark drown then remove to a plate and set aside

The butternut squash should be done too and can be removed to the same plate

In the same skillet you cooked the onions in, add another Tbs of olive oil and the mushrooms on medium heat

Add your tortellini to the boiling water and cook for about 7 minutes

Add a pinch of salt and cook about 5 minutes, stirring occasionally, or until soft

Add the fresh spinach in and mix until it just starts to wilt

Add the onions and butternut squash back in along with the heavy cream and grated parmesan

Bring to a boil and reduce to a simmer, cooking for a few minutes to allow the sauce to thicken

Fold in the cooked and drained tortellini carefully until well combined. Let cook for an additional 1-2 minutes to make sure the tortellini is heated all the way through.

Garnish with grated mixed Italian cheese if desired