TFF: Roasted Acorn Squash with Cheese Tortellini

Roasted Acorn Squash with Cheese Tortellini ranks as one of the best Tyler Florence recipes I’ve made so far.  

Acorn squash is hollowed out, roasted in the oven and then used as a serving dish to hold cheese tortellini in a creamy, alfredo like sauce. A little garnish of parmesan and sage leaves is sprinkled on the top. The cheese tortellini ends up getting kind of crispy which makes for a great texture difference. Everything together has a smooth, creamy, and subtle richness that I absolutely loved.

I think the presentation factor makes this a perfect dish to serve at a dinner party. Plus, it’s meatless so it would be good for vegetarian guests.  

My only recommendation would be to roast the squash a little bit longer than the recipe suggests.  I’ve found this to be true with a few of Tyler’s roasting times.  Maybe it’s just my oven or something with my own personal preferences, but just be aware.

I actually made this a few weeks ago but just hadn’t had the time to get it posted. So tonight I seriously felt bummed inside while looking at these pictures at the same time I had Sloppy Joe Hamburger Helper simmering away on the stove.  It just didn’t seem right.  :)

Tyler Florence’s Roasted Acorn Squash with Cheese Tortellini

Ingredients
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
AOL has the recipe here with directions

Roasted Acorn Squash with Cheese Tortellini is my eleventh post for Tyler Florence Fridays, a group with the freedom to make any recipe of Tyler’s that they choose and then share their experiences every Friday.

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