Ingredients
- 2 medium acorn squash (about 1 pound each)
- extra-virgin olive oil
- kosher salst and freshly ground black pepper
- 2 cups heavy cream
- 1 garlic clove crushed
- 1 sprig thyme
- 1 cup grated Parmesan
- 1/8 teaspoon grated nutmeg
- 1 pound cheese tortellini (store bought)
- kosher salst and freshly ground black pepper
- grated parmesan cheese for topping
- fresh sage leaves for garnish
Description
Roasted Acorn Squash Stuffed With Tortellini - The Huffington Post
Kitchen Daily
View Full Recipe
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter