Roasted Acorn Squash Stuffed with Cheese Tortellini

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Adapted from: Tyler Florence
Serves 4

Pasta in a bowl of squash: because just one carb isn’t enough. But isn’t this just so cute? I just love the concept of edible bowls. And I feel an urgent need to make all the fall recipes between the months of October and December. All the squash! All the pumpkin pie spice! All the sage!

This is an awesome recipe for anything from a weeknight dinner to a formal get together as you can simply purchase frozen or refrigerated pasta, or make your own if you’re feeling fancy. I used homemade Culurgiones (recipe is up on the blog!).

The squash has a bit of a bitter taste to it that pairs perfectly with the creamy indulgence of the pasta and creamy, cheesy sauce. When it’s all baked together, it’s like Mac n’ Cheese with pasta that isĀ already stuffed with cheese, which, in my opinion, is pretty unbeatable.

Ingredients:

  • 2 medium acorn squash (about 1 pound each)
  • Kosher salt and freshly ground black pepper
  • Extra-virgin olive oil
  • 1 pound store-bought fresh or frozen cheese tortellini (or any other stuffed pasta)
  • 2 cups heavy whipping cream
  • 1 garlic clove, peeled and crushed
  • 1 sprig fresh thyme, leaves only
  • 1 cup grated Parmigiano-Reggiano, plus more for topping
  • 1/8 teaspoon freshly grated nutmeg
  • Fresh sage leaves, for garnish
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.
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.
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.
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.
Happy dining!!

 

 

 

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