Roasted Acorn Squash Stuffed with Cheese Tortellini
Recipe from Tyler Florence


Roasted Acorn Squash Stuffed with Cheese Tortellini


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Total Time: 50 mins
Servings: Serves 4
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Ingredients
 
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  • 2    medium acorn squash (about 1 pound each)On Sale
  •     Kosher salt and freshly ground black pepperOn Sale
  •     Extra-virgin olive oilOn Sale
  • 1  pound  store-bought fresh or frozen cheese tortelliniOn Sale
  • 2  cups  heavy whipping creamOn Sale
  • 1    garlic clove, peeled and crushedOn Sale
  • 1  sprig  fresh thyme, leaves onlyOn Sale
  • 1  cup  grated Parmigiano-Reggiano, plus more for toppingOn Sale
  • 1/8  teaspoon  freshly grated nutmegOn Sale
  •     Fresh sage leaves, for garnishOn Sale
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Directions
1.
Preheat oven to 350 degrees F. Cut the squash in half through the equator and scrape out the seeds with a spoon. Cut a small piece off the rounded edge of both halves to give them a base to sit on. Place the squash halves, cut sides up, on a baking sheet and sprinkle with salt and pepper. Drizzle with oil and roast for 25 to 30 minutes until tender.
2.
Cook the tortellini in salted boiling water according to package directions; drain well, reserving some of the pasta water. Set tortellini and pasta water aside.
3.
In a separate saucepan heat the cream over medium heat. Add garlic and thyme; cook 5 to 7 minutes, until liquid is reduced and mixture coats the back of a wooden spoon. Add the 1 cup the Parmigiano-Reggiano and the nutmeg, stir over low heat to melt the cheese. Toss tortellini into cream mixture. (Use some of the pasta water to thin sauce, if necessary.) Season with salt and pepper, then divide among cooked squash bowls.
4.
Turn the oven to 400 degrees F. Sprinkle the tops with Parmigiano-Reggiano and fresh sage leaves; bake for 10 minutes more, until the cheese is melted and golden.

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how-tos
How to Bake Acorn Squash
Even people who don't usually like squash have a soft spot for the acorn squash. The ribbed, dark-green skin of this winter squash hides a bright orange interior that is very low in saturated fat and cholesterol but packed with nutrition, including Vitamin A, Vitamin B6, thiamin and magnesium. It's also high in fiber. There are a variety of opinions about how to cook acorn squash. Some people like the old-fashioned method of slicing the squash in half, removing the seeds, filling the cavity with brown sugar and butter and baking it cut-side up. Others like to drizzle honey or maple syrup in the cavity after brushing the squash with melted butter.

Recommended Recipe:
Southwestern Stuffed Acorn Squash
Southwestern Stuffed Acorn Squash

Cumin and chili powder season a filling of turkey sausage, tomatoes, black beans and Swiss cheese for creamy acorn squash. Serve this stuffed squash with warmed corn tortillas for wrapping up bites of all the tasty ingredients.

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