ROASTED ACORN SQUASH STUFFED AND CHEESE TORTELLINI
Make and share this Roasted Acorn Squash Stuffed and Cheese Tortellini recipe from Food.com.
Provided by Mom2Eight
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- 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 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.
- 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.
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Sophie Schrider
[email protected]I'm a vegetarian, so I used vegetable broth instead of chicken broth. The dish was still very flavorful.
Obiora Okoye
[email protected]I'm allergic to cheese, so I substituted vegan cheese in this recipe. It turned out great!
Amahle Mabuza
[email protected]This recipe is way too complicated for a weeknight meal. I spent over an hour in the kitchen.
ganizani yona8
[email protected]I followed the recipe exactly, but my squash didn't roast evenly. Some parts were burnt while others were still raw.
Clifford Palmer
[email protected]This recipe was a bit too bland for my taste. I think it needed more seasoning.
Hakim Zada
[email protected]I'm not sure what went wrong, but my squash was undercooked and the tortellini was mushy. I'll have to try this recipe again.
Tumukunde Apophia
[email protected]This dish is perfect for a fall dinner party. It's elegant and flavorful, and it's sure to impress your guests.
Saeed Makda
[email protected]I love how versatile this recipe is. I've made it with different types of squash and tortellini, and it's always delicious.
Charlene Houseman
[email protected]This is a great dish for a weeknight meal. It's quick and easy to make, and it's always a crowd-pleaser.
Hedayt Ullah
[email protected]I'm not a huge fan of squash, but this recipe changed my mind. The roasted squash was so tender and flavorful, and the tortellini filling was creamy and cheesy.
No Car
[email protected]This dish was surprisingly easy to make and turned out absolutely delicious. The combination of roasted squash and cheesy tortellini is divine.
Rupa ThapA
[email protected]I made this recipe for a dinner party and it was a huge success! Everyone loved the unique flavors and textures. The squash was roasted perfectly and the tortellini was cooked to perfection.
Damdinsvren Ganchimeg
[email protected]This roasted acorn squash stuffed with cheese tortellini was a hit! The squash was perfectly tender and the tortellini was cheesy and flavorful. I will definitely be making this again.