Friday, 30 October 2009

Tyler's Roasted Acorn Squash Stuffed with Cheese Tortellini

Wow. I can't believe it has been a whole year of Tyler Florence Fridays. We have had so much fun exploring this versatile chef's recipes. This is the last official day of the cooking group, but I will definitely be revisiting Tyler's recipes again and again.
For my last submission to the group, I decided to make a dish many of my friends have tried and raved about - his Roasted Acorn Squash Stuffed with Cheese Tortellini.
This was such a fun, simple and delicious dish. The serving style gives it wow factor, and doesn't betray how easy it actually is to put together. I roasted the squash ahead of time, and just re-heated it as I prepared the tortellinis and alfredo-like sauce. Boil, toss, stuff, bake. Nothin' to it. This is also pretty family friendly, I am sure many kids would like it.
I loved how the sage crisped up in the oven, give this one a try soon.

Roasted Acorn Squash Stuffed with Cheese Tortellini Tyler Florence, Stirring the Pot

2 medium acorn squash (about 1 pound each)
Kosher salt and freshly ground black pepper
Extra-virgin olive oil
1 pound store-bought fresh or frozen cheese tortellini
2 cups heavy whipping cream
1 garlic clove, peeled and crushed
1 sprig fresh thyme, leaves only
1 cup grated Parmigiano-Reggiano, plus more for topping
1/8 teaspoon freshly grated nutmeg
Fresh sage leaves, for garnish

1. Preheat oven to 350 degrees F. Cut the squash in half through the equator and scrape out the seeds with a spoon. Cut a small piece off the rounded edge of both halves to give them a base to sit on. Place the squash halves, cut sides up, on a baking sheet and sprinkle with salt and pepper. Drizzle with oil and roast for 25 to 30 minutes until tender. (mine took about 45 minutes - just keep checking, every squash will be different)

2. Cook the tortellini in salted boiling water according to package directions; drain well, reserving some of the pasta water. Set tortellini and pasta water aside.

3. In a separate saucepan heat the cream over medium heat. Add garlic and thyme; cook 5 to 7 minutes, until liquid is reduced and mixture coats the back of a wooden spoon. Add the 1 cup the Parmigiano-Reggiano and the nutmeg, stir over low heat to melt the cheese. Toss tortellini into cream mixture. (Use some of the pasta water to thin sauce, if necessary.) Season with salt and pepper, then divide among cooked squash bowls.

4. Turn the oven to 400 degrees F. Sprinkle the tops with Parmigiano-Reggiano and fresh sage leaves; bake for 10 minutes more, until the cheese is melted and golden.

The last day of: