Tortellini stuffed acorn squash

 

I’m having a hard time giving up Tyler Florence. There are SO many recipes that I haven’t tried yet!

This one was featured on a few different blogs during Tyler Florence Fridays. I figured it would be a good dish to make when I had friends over for Halloween.

While it was beautiful, it lacked in flavor somehow. Not sure what I was missing, but the sauce needed something more. I used sweet potato ravioli (from RP Fresh Pasta in Madison) and chicken and prosciutto tortellini (from Buitoni) since one of my guests is allergic to ricotta. Both the pastas were delicious. I really enjoyed the squash with the pasta sauce, too.

 

Tyler Florence's tortellini stuffed acorn squash

Roasted acorn squash stuffed with cheese tortellini
Tyler Florence, via AOL Food

 

• 2 medium acorn squash (about 1 pound each)
• extra-virgin olive oil
• kosher salst and freshly ground black pepper
• 2 cups heavy cream
• 1 garlic clove crushed
• 1 sprig thyme
• 1 cup grated Parmesan
• 1/8 teaspoon grated nutmeg
• 1 pound cheese tortellini (store bought)
• kosher salst and freshly ground black pepper
• grated parmesan cheese for topping
• fresh sage leaves for garnish

Preheat oven to 350 F.

Split the squash in half (cut lengthwise from top end to bottom end) cutting right through the stem so each half has a piece of stem attached. Scrape out the seeds with a spoon and discard. Cut a small piece off the rounded bottom to give it a base to sit on. Place the squash halves cut sides up on a baking sheet and sprinkle with salt and pepper. Drizzle with extra-virgin olive oil and bake in the oven for 25-30 minutes or until tender.

Meanwhile prepare the tortellini mix. Heat a large pot of salted water to cook the tortellini in. In a separate saucepan heat the heavy cream over medium heat with garlic and thyme and reduce until thick and coats the back of a wooden spoon. Add the nutmeg and parmesan then melt over low heat. Cook the tortellini in the boiling water (3-4 minutes for fresh tortellini or follow directions of brand) and then strain and toss into cream mixture. some of the pasta water to thin out sauce if necessary. Season with salt and pepper and then divide amongst cooked squash cups.

Turn the oven up to 400 F.

Sprinkle the tops of squash bowls with grated Parmesan and a fresh sage leave and then bake in the oven for a further 10 minutes until the cheese is melted and golden brown.