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Ingredients

• 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

Description

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

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