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!

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 4

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)

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Cut each acorn squash in half lengthwise. Scoop out and discard the seeds.

Step 3

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.

Step 4

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.

Step 5

While the squash is roasting, cook the cheese tortellini according to the package instructions. Drain and set aside.

Step 6

In a large skillet, heat 1 tablespoon of olive oil and 2 tablespoons of butter over medium heat.

Step 7

Add the minced garlic and sauté for 1 minute until fragrant.

Step 8

Stir in the baby spinach and cook for 2-3 minutes until wilted.

Step 9

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.

Step 10

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.

Step 11

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.

Step 12

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.

Step 13

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

Serving size	(2548.3g)

Amount per serving	% Daily Value*
Calories	3355.4

Total Fat 178.7g	0%
Saturated Fat 86.3g	0%
Polyunsaturated Fat 5.2g
Cholesterol 450.9mg	0%
Sodium 3815.4mg	0%
Total Carbohydrate 383.0g	0%
Dietary Fiber 84.6g	0%
Total Sugars 2.5g
Protein 74.4g	0%

Vitamin D 0IU	0%
Calcium 1711.8mg	0%
Iron 17.6mg	0%
Potassium 7662.3mg	0%

*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.

Source of Calories

Fat: 46.8%

Protein: 8.7%

Carbs: 44.6%