Butternut with Tortellini and Walnut Cream Alfredo

Inspired by a Tyler Florence recipe, I use butternut squah and my walnut cream alfredo. The combination is delicious and packed with nutrients from the squash and walnuts. It's my new favorite fall recipe!

Preheat oven to 350.

Cut squash in half lengthwise.

Scoop out seeds.

A round ice cream scooper works great for this. .

Sprinkle salt and pepper on flesh to cover lightly. Let sit for a minute or two for the salt to dissolve so it won't fall off when you turn them over. Cover a jellyroll pan with foil or parchment paper. Lightly spray with cooking spray.

Turn the squash(1) flesh side down.

Bake 45-60 minutes until tender all the way through.

Cut the top half off. Set aside.

Bring a large pot of water to a boil.

Place a ladle in the strainer to remind you to save 1/4 c of the pasta water.

Add 1 T salt.

Add tortellini and cook 6-8 minutes. Drain.

In a medium saucepan heat the walnut cream and chicken broth. Bring to a simmer but do not boil.

Add (2)parmesan and stir until melted.

Add (2)salt and pasta water.

Toss cream sauce with pasta.

Spoon into squash shells. Top with parmesan if desired.

Problems

Butternut with Tortellini and Walnut Cream Alfredo
Serves 4

2 butternut squash (you can use one, but only two people will get the hollowed out squash)
salt and pepper
1 13 oz bag Barilla Three Cheese Tortellini (it's a dried tortellini in the pasta aisle)
1 T salt (to boil pasta)
1 c walnut cream (recipe below or click here for pictures)
3/4 c low sodium chicken broth
1 c freshly grated parmesan
1/2 t kosher salt
1/4 c pasta water

Squash
Preheat oven to 350. Cut squash in half lengthwise. Scoop out seeds. A round ice cream scooper works great for this. Sprinkle salt and pepper on flesh to cover lightly. Let sit for a minute or two for the salt to dissolve so it won't fall off when you turn them over. Cover a jellyroll pan with foil or parchment paper. Lightly spray with cooking spray. Turn the squash(1) flesh side down. Bake 45-60 minutes until tender all the way through. Cut the top half off. Set aside.

Tortellini
Bring a large pot of water to a boil. Place a ladle in the strainer to remind you to save 1/4 c of the pasta water. Add 1 T salt. Add tortellini and cook 6-8 minutes. Drain.

Walnut Cream Alfredo
In a medium saucepan heat the walnut cream and chicken broth. Bring to a simmer but do not boil. Add (2)parmesan and stir until melted. Add (2)salt and pasta water.

Toss cream sauce with pasta. Spoon into squash shells. Top with parmesan if desired.

Walnut Cream
makes 1 1/2 cups

1 c walnuts (3.5 oz) 
soak drain
1 c water (8 oz)
blend

Measure walnuts. Rinse then cover in water.  Place in an airtight container and refrigerate overnight.  Drain the water, rinse and drain again.  Place drained nuts in blender and add 1 c water.  Blend well 1-2 minutes.  It should be smooth and frothy.  If it is still course, strain it through a fine mesh sieve.  Cover and refrigerate until ready to use.

1. A lot of recipes say to cook the squash flesh side up, but I find it browns it too much. I like to turn it over
2. If you are not using fresh parmesan use less and don't add the salt.