Roasted Acorn Squash Stuffed And Cheese Tortellini Recipe

Name: Roasted Acorn Squash Stuffed And Cheese Tortellini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium acorn squash (about 1 pound each); extra virgin olive oil; kosher salt & freshly ground black pepper; 2 cups heavy cream; 1 garlic clove, crushed; 1 sprig thyme; 1 cup grated parmesan cheese; 1/8 teaspoon grated nutmeg; 1 lb cheese tortellini (store bought); kosher salt & freshly ground black pepper; grated parmesan cheese, for topping; fresh sage leaf (to garnish)

Servings: persons

2 medium acorn squash (about 1 pound each)
extra virgin olive oil
kosher salt & freshly ground black pepper
2 cups heavy cream
1 garlic clove, crushed
1 sprig thyme
1 cup grated parmesan cheese
1/8 teaspoon grated nutmeg
1 lb cheese tortellini (store bought)
kosher salt & freshly ground black pepper
grated parmesan cheese, for topping
fresh sage leaf (to garnish)

1
Preheat oven to 350u00b0F.
2
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.
3
Meanwhile, prepare the tortellini mix. Heat a large pot of salted water to cook the tortellini inches 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. Use some of the pasta water to thin out sauce if necessary. Season with salt and pepper and then divide amongst cooked squash cups.
4
Turn the oven up to 400u00b0F.
5
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.

1047

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 medium acorn squash (about 1 pound each), extra virgin olive oil, kosher salt & freshly ground black pepper, 2 cups heavy cream, and more.

Yes, Roasted Acorn Squash Stuffed And Cheese Tortellini falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Acorn Squash Stuffed And Cheese Tortellini

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