I recently joined a group of bloggers over at Tyler Florence Fridays hosted by Deb of Kahakai Kitchen, Megan of My Baking Adventures, and Natashya of Living in the Kitchen with Puppies. I really enjoy Tyler’s recipes and cookbooks and one of the best things I like about this group is that you choose your own recipe to make from any of his books each week. This week I chose Roasted Acorn Squash Stuffed with Cheese Tortellini from “Stirring the Pot”, page 78.  I give the dish and the cookbook both an enthusiastic thumb’s up.

I had been planning on making this already so I was good to go. The recipe is delicious and would be a good vegetarian main course for a dinner party. The presentation is lovely and appetizing.  You roast an acorn squash half until tender and stuff it with cheese tortellini in a garlic, parmesan and thyme white sauce, cover with more cheese and a couple of sage leaves and roast the whole thing a bit more until bubbly and scrumptious. My only changes in future will be to try to reduce the fat -maybe by using evaporated skim milk instead of the heavy cream for the white sauce. Otherwise it’s a keeper- a good combo of flavours and it feels a treat to eat. I served it with a fresh spinach salad and a glass of Sauvignon Blanc and it was a great meal.