The other night was Tyler Florence night. Kevin and I love watching his show on Food Network. My company recently had a book fair and I picked up at copy of his book, Stirring the Pot.
I like the cookbooks with pictures, so I can see what the finished product is supposed to look like.
Considering the fact that I had an acorn squash ready to be used, this recipe caught my eye.
Kevin ran to the store to pick up a few ingredients we were lacking, while I began getting the squash ready for roasting.
Kevin returned and we began boiling the tortellini. Instead of only cheese, we threw in some sausage tortellini to mix it up. We also wanted to add a little green to this dish, so frozen peas went in during the last 5 mins.
Next up, the tortellini and peas were mixed with the creamy cheese sauce. Never said this was the healthiest dish, but hey - a little cheese and cream never hurt anybody, right? Plus, we added peas to even it out. ;)
The squash was roasted, the filling was ready, so, it was time to fill. Topped with shredded Gruyere - one of my favorite cheeses.
Ready to eat.
I have to say that as pretty as this looked, it was a tad TOO rich for me. I loved the crusty cheese on top and scooping out the tender squash, but the tortellini in creamy cheese sauce was not my speed. Next time, I would try and come up with a non-creamy sauce.
I feel like I have a ton more to write about, so, my next posts will feature my weekend away in Brigantine, NJ, Pan-Seared Halibut in a Light Green Sauce, Banana Butterscotch Blondies (recipe courtesy of Sweet&Fit), along with an update on marathon training. Philadelphia Marathon is in 1 month!
Hope you are enjoying your Friday and have a great weekend planned.