Thursday, October 22, 2009

Roasted Acorn Squash Stuffed with Cheese Tortellini

Tortellini Stuffed Squash


I wanted to end Tyler Florence Fridays with a recipe that I had bookmarked forever, Roasted Acorn Squash Stuffed with Cheese Tortellini from Tyler Florence: Stirring the Pot. First of all, I love cheese tortellini. I always have a bag of it frozen in my freezer. It is my go-to dinner when I am home alone. I boil it up and top it with a quick sauce of browned butter. That's it. Quick and comforting. So, I was intrigued with the stuffed squash, but especially intrigued with the cheese tortellini topped with a cheese sauce. There is no such thing as too much cheese in my book.

Let me say, the cheese sauce was wonderful. Well, of course it was, it was nothing but cream, garlic, thyme, and cheese. What's not to love about that? And all that cheesy creamy goodness on top of cheese tortellini was everything I imagined it would be. But stuffed into a squash..no. I found the squash distracting, it didn't seem to add anything to the dish. And yes, I didn't have acorn squash, I had delicata, but I still don't think acorn squash would have made that much of difference. I think I would like this dish desconstructed. Serve the tortellini with the sauce and then maybe roast the squash for a side dish. So, if you are curious about this dish, I highly recommend the tortellini with the sauce, it's your choice to stuff it in a squash or not.

Roasted Acorn Squash Stuffed with Cheese Tortellini
Serves 4

2 medium acorn squash (about 1 pound each)
extra-virgin olive oil
kosher salt 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 salt 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.


This will be my entry for Tyler Florence Fridays!

30 comments:

hip chick said...

Oh I love acorn squash and I love tortellini...I may have to try my hand at making this one.

Barbara said...

I guess Tyler used the squash just to have a container. For plating appearance? Nothing wrong with it but like you, I'd rather get to the main event. (Wonder if the acorn squash would look better?)
Doubt he could imagine us gobbling up a plate of the tortellini all by itself- boy has he ever got that wrong! I could eat this anytime, anyplace, in or on anything. Just pass me a spoon, please.

Queen B. said...

oh my gosh. yum. !!

La Table De Nana said...

Bookmarked! And buying squash:) Oh que c'est beau!!

Katherine Aucoin said...

Your picture has my mouth watering. This looks like an incredible meal. I'd love this for dinner tonight.

5 Star Foodie said...

Gorgeous presentation in the acorn squash!

Paula said...

I've never seen a delicata squash before! I like the stripes. Bummer that it didn't mesh with the rest of the recipe. Speaking of which, that sauce sounds terrific! I may need to make that today ... I don't have any tortellini, so maybe I'll just serve it on toast. Kind of like a rarebit thing. All for me. *slurp*

food with style said...

fabulous, i think i can even make that tonight, whoo hoo, can't wait!

Carolina said...

Oh yum, I'm with you on the 'never too much cheese'. Especially melted cheese. I can understand why you would rather have the squash as a side dish. Although I think I prefer a fresh (tomato)salad with this.

Grace said...

i prefer delicata squash to acorn squash, first of all. so far, so good. that sauce is ridiculous--i'd eat it on anything. finally, why are we seeing the end of tff? has he run out of recipes? what did i miss?

the ungourmet said...

It is kind of a funny dish. I might leave out the squash as you've suggested. The cheese sauce has all of my favorite things so I know I wouldn't want to leave it out!

Pam said...

Brilliant! This is one beautiful and delicious dish.

Chris said...

Ok, this is the year. This is the year that I'm FINALLY going to man up and try fall squashes. I like summer squashes but have NEVER tried fall ones.

Cindy said...

Gorgeous presentation, but looks can be deceiving. Love winter squash, but don't care for it paired with cheese. Tried a version recently from epicurious ... Butternut Squash Gratin with Rosemary Breadcrumbs. Had great reviews, so I had high hopes. Was disappointed. Too many flavors that didn't complement each other.

Natashya KitchenPuppies said...

I have been wanting to try this one too - thanks for reminding me!
We have another week after this, then I might put a place on the IHCC site for Tyler recipes for the folks that want to keep going!

Natashya KitchenPuppies said...

ps, your picture is absolutely mouth-watering!

Amy said...

I love different types of squash, but I can see the conflict of flavors with the cheese. Unless you're making some sort of gratin. Either way, I stared at the picture for a few minutes before reading.

Stacy and Brian said...

Oh my....what a combination!

Mini Baker said...

I'm super excited I found your blog!! You've got so many tasty treats! I'll be checking back often :)
-Mini Baker

Anh said...

Absolutely adorable!!!

Kim said...

This was one of the very first recipes that I made from Stirring the Pot. It looks so pretty in the book and I think the recipe is definitely an attention grabber! Yours looks very pretty. I loved the cheese tortellini and the sauce, but I didn't love the squash with it either. I have to agree with Barbara that he used it as a container.

Debinhawaii said...

Incredible picture--so pretty. I am now craving cheese sauce and wiping the drool off my chin!

Joanne said...

I am not the biggest fan of delicata squash and acorn squash is slightly sweeter, so maybe it would have been better? Hmmm can't say. This has been on my to-make list for a while as well but I've been saving it as my treat on a really bad week. It certainly looks delicious. And you are so right...there is no such thing as too much cheese.

Amanda said...

Seriously? That looks amazing...

Antoinette said...

I thank you! :) Another acorn squash recipe to try.

a good yarn said...

It certainly looks appetising. I adore pasta and cheese.

Lydia (The Perfect Pantry) said...

This looks delicious, but oh so rich.

Lisa said...

It sounds good and looks pretty! Too bad it didn't come together as you hoped. Still, if you offered me some, I would not say no.

Jenny said...

I think this looks pretty but don't like squash and could not see what the appeal to the squash was. Glad to hear you didn't get it either.

Lexie said...

You, my friend, saved dinner from being lame tonight. I was at a total loss, so I hopped on FoodGawker and typed in the one vegetable in my pantry: acorn squash. Lucky for me, this recipe popped up (and I had tortellini and some alfredo sauce handy)! DELICIOSO.