This was a really fun and easy dish to make. I cut the recipe in half to serve two because it was just for my Mom and I. We loved the pasta and the cream sauce was delicious. Neither one of us had ever ate acorn squash, but it was pretty good.
I started by cutting the squash in half and sprinkling with salt, pepper and olive oil. The squash roasts at 350 for 30-40 minutes or until tender. After roasting the squash, I set it aside and boiled the fresh cheese tortellini. In a separate saucepan, I added 1/2 cup cream, 1 garlic clove and some dried thyme. Once the cream reduced slightly I added 1/2 cup of parmesan cheese and a sprinkle of nutmeg. When the cheese melts into the sauce toss with the pasta and fill the squash shells. Top the pasta with additional parmesan cheese and fresh sage leaves and bake at 400 until slightly golden. This dish is really creative and looks really pretty. I think it would be a great dish for a vegetarian.
This recipe is not posted online.
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