Roasted Acorn Squash Stuffed and Cheese Tortellini
Elevate your weeknight dinner game with this visually stunning and flavor-packed Roasted Acorn Squash Stuffed with Cheese Tortellini. Perfectly caramelized acorn squash halves serve as edible bowls, brimming with tender cheese tortellini tossed in a luscious garlic and spinach cream sauce. Infused with the earthy notes of fresh thyme and a hint of Parmesan cheese, this dish strikes the perfect balance between comfort food and gourmet flair. With its gorgeous presentation and harmonious blend of textures, this recipe is ideal for impressing guests or indulging in a cozy yet elegant meal at home. Ready in just over an hour and packed with rich, seasonal flavors, this stuffed acorn squash recipe checks all the boxes for a hearty, satisfying, and unforgettable dining experience!
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Recipe Information
Ingredients
- 2 whole Acorn squash
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 12 ounces Cheese tortellini
- 2 tablespoons Unsalted butter
- 2 whole Garlic cloves, minced
- 4 cups Baby spinach
- 1 cup Heavy cream
- 0.5 cup Parmesan cheese, grated
- 1 teaspoon Fresh thyme leaves
- 0.25 teaspoon Crushed red pepper flakes (optional)
Instructions
Preheat your oven to 400°F (200°C).
Cut each acorn squash in half lengthwise. Scoop out and discard the seeds.
Rub the insides of the squash halves with 2 tablespoons of olive oil, then season evenly with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
Place the squash halves cut-side down on a baking sheet lined with parchment paper. Roast for 40 minutes or until the flesh is tender and caramelized.
While the squash is roasting, cook the cheese tortellini according to the package instructions. Drain and set aside.
In a large skillet, heat 1 tablespoon of olive oil and 2 tablespoons of butter over medium heat.
Add the minced garlic and sauté for 1 minute until fragrant.
Stir in the baby spinach and cook for 2-3 minutes until wilted.
Pour in the heavy cream, and add the grated Parmesan cheese and fresh thyme leaves. Stir to combine and cook for 2-3 minutes until slightly thickened.
Add the cooked tortellini to the skillet and toss to coat in the sauce. Season with the remaining salt, black pepper, and crushed red pepper flakes if using.
Remove the roasted squash from the oven and flip them cut-side up. Divide the tortellini mixture evenly among the four squash halves, filling the cavities generously.
Return the stuffed squash to the oven and bake for an additional 10 minutes at 400°F (200°C) to warm through and slightly brown the top.
Remove from the oven and let cool for 5 minutes. Serve warm and garnish with extra Parmesan cheese and thyme leaves if desired.
Nutrition Facts
Calories |
653 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.6 g | 56% | |
| Saturated Fat | 21.4 g | 107% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 113 mg | 38% | |
| Sodium | 835 mg | 36% | |
| Total Carbohydrate | 47.7 g | 17% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 0.8 g | ||
| Protein | 14.8 g | 30% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 283 mg | 22% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 538 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
