Roasted Acorn Squash Stuffed and Cheese Tortellini

"Great for a quick, winter meal."
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Ready In:




  • Preheat oven to 350°F.
  • Split the squash in half (cut lengthwise from top end to bottom end) cutting right through the stem so each half has a piece of stem attached. Scrape out the seeds with a spoon and discard. Cut a small piece off the rounded bottom to give it a base to sit on. Place the squash halves, cut sides up, on a baking sheet and sprinkle with salt and pepper. Drizzle with extra-virgin olive oil and bake in the oven for 25-30 minutes, or until tender.
  • Meanwhile, prepare the tortellini mix. 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. Add the nutmeg and parmesan, then melt over low heat. Cook the tortellini in the boiling water (3-4 minutes for fresh tortellini, or follow directions of brand) and then strain and toss into cream mixture. Use some of the pasta water to thin out sauce if necessary. Season with salt and pepper and then divide amongst cooked squash cups.
  • Turn the oven up to 400°F.
  • Sprinkle the tops of squash bowls with grated parmesan and a fresh sage leave and then bake in the oven for a further 10 minutes until the cheese is melted and golden brown.

Questions & Replies

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  1. Julie F
    This was really good. The only change I would make next time would be to microwave the acorn squash, rather than bake it. Even with the olive oil, it was a little dry. I was lazy and used a jarred alfredo sauce and that worked fine. It's a great recipe, and so delicious! Thanks for sharing!
  2. Karkatski
    I'm not the best cook by a long shot. However, I've made this recipe four times now, and each time my guests have clamored for more. Plus my house smelled so good when it was cooking!
  3. Para_chan
    This was so good! Halfway through I realized that the sauce was alfedo lol.


I am a homeschooling mother of 8. We have chickens, goats and emus, as well as a year round veggie garden. My children help me cook most of the time, so I tend to look for recipes that are kid friendly and don't take a ton of time to prep. We are a mostly Feingold/Organic family and my main focus is good for you foods, but easy to make with a flair or twist. I experiment a lot with known recipes and I have come up with some amazing ones over the years and love to share with others. My ultimate cake right now is the german chocolate carob cake. My goal in life was to find the perfect sticky toffee pudding recipe. I have now found it in Carol's Sticky Toffee Pudding. This is the most amazing dessert (next to my carob cake) I've ever tasted.
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