Butternut with Tortellini and Walnut Cream Alfredo
1 butternut squash
8-12 inches in length
salt and pepper
1 c walnut cream (recipe below or click here for pictures)
1 c low sodium chicken broth
1 c freshly grated parmesan
1/2 t kosher salt
1/4 t fresh ground black pepper
1 13 oz bag Barilla Three Cheese Tortellini (it's a dried tortellini in the pasta aisle)
1 T salt (to boil pasta)
Preheat oven to 400. Cut squash in half lengthwise. Using an ice cream
scooper or spoon, scoop out the seeds. Sprinkle with salt and pepper to cover lightly. Let
the (1)sit for a minute or two. Cover a jellyroll pan with foil or parchment paper. Turn the squash
(2)flesh side down. Bake 30-45 minutes until tender all the way through. Cut
each half in half. Scoop some squash out of the
two flat pieces to form two small bowls. Set aside.
Walnut Cream Alfredo
In a medium saucepan heat the walnut cream and chicken broth. Bring to a simmer but do not boil. Add
(3)parmesan and salt. Stir until the parmesan is melted.
Keep warm until torellini is cooked.
Bring a large pot of water to a boil. Add 1 T salt. Add tortellini and cook 6-8 minutes. Drain.
Toss cream sauce with pasta. Spoon into squash
shells. Top with parmesan if desired. Serve hot!
makes 1 1/2 cups
1 c walnuts (3.5 oz)
1 c water (8 oz)
Measure walnuts. Rinse then cover in water. Place in an airtight container and refrigerate
(4)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.
Use immediately or cover and refrigerate 2-3 days.
Letting the salt sit for a minute or two dissolves it slightly and helps it
adhere to the squash.
2. I like to bake squash
flesh side down. It bakes more evenly and prevents it from drying out.
3. If you aren't using fresh parmesan use less and don't add the salt.
4. For the smoothest texture, soak the nuts
overnight. If you have a very powerful blender you can skip this step
and it will still be pretty smooth.