Roasted Acorn Squash Stuffed And Cheese Tortellini

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Great for a quick, winter meal.

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Steps

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Preheat oven to 350f.

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Split the squash in half cutting right through the stem so each half has a piece of stem attached.

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Scrape out the seeds with a spoon and discard.

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Cut a small piece off the rounded bottom to give it a base to sit on.

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Place the squash halves , cut sides up , on a baking sheet and sprinkle with salt and pepper.

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Drizzle with extra-virgin olive oil and bake in the oven for 25-30 minutes , or until tender.

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Meanwhile , prepare the tortellini mix.

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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.

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Add the nutmeg and parmesan , then melt over low heat.

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Cook the tortellini in the boiling water and then strain and toss into cream mixture.

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Use some of the pasta water to thin out sauce if necessary.

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Season with salt and pepper and then divide amongst cooked squash cups.

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Turn the oven up to 400f.

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Sprinkle the .

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Ingredients

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acorn squash, extra virgin olive oil, salt & freshly ground black pepper, heavy cream, garlic clove, thyme, parmesan cheese, nutmeg, cheese tortellini, fresh sage leaf