Sidewalk Shoes~ Wicker and Fifi~

It's squash time~



I knew I had to make that recipe~:)

The one from Sidewalk Shoes..and Tyler~Look at her photos to get the yearning!!!

I want you to "Knowte"..(my new word).. that I have all my recyclable bags in my car..But most days..I bring my basket in and out..and I love it..it doesn't have wheels..I am still pining for that one..:)But it has the handles:)And... When they say at the registers...: "I love your basket:)"I am happy.

See what's in it?

And see what's on it?



I met Fifi one day..many Florida sunsets ago..and she gifted me with some hearts.. special hearts....one is on our curio cabinet in the great room..one is in the dining room..and one is on my basket..My Tisket My Tasket:)

I came home w/ the missing ingredients to SS's recipe and we had it for dinner..so late!! So bad the photo..so good the taste. We love acorn squash..and cheese and tortellini..





J'aime.. I love..Amo...
Sa Recette..

Roasted Acorn Squash Stuffed with Cheese Tortellini
Serves 4

2 medium acorn squash (about 1 pound each)
extra-virgin olive oil
kosher salt and freshly ground black pepper
2 cups heavy cream
1 garlic clove crushed
1 sprig thyme
1 cup grated Parmesan
1/8 teaspoon grated nutmeg
1 pound cheese tortellini (store bought)
kosher salt and freshly ground black pepper
grated parmesan cheese for topping
fresh sage leaves for garnish

Preheat oven to 350 F.

Split the squash in half (cut lengthwise from top end to bottom end) cutting right through the stem so each half has a piece of stem attached. Scrape out the seeds with a spoon and discard. Cut a small piece off the rounded bottom to give it a base to sit on. Place the squash halves cut sides up on a baking sheet and sprinkle with salt and pepper. Drizzle with extra-virgin olive oil and bake in the oven for 25-30 minutes or until tender.

Meanwhile prepare the tortellini mix. Heat a large pot of salted water to cook the tortellini in. In a separate saucepan heat the heavy cream over medium heat with garlic and thyme and reduce until thick and coats the back of a wooden spoon. Add the nutmeg and parmesan then melt over low heat. Cook the tortellini in the boiling water (3-4 minutes for fresh tortellini or follow directions of brand) and then strain and toss into cream mixture. some of the pasta water to thin out sauce if necessary. Season with salt and pepper and then divide amongst cooked squash cups.

Turn the oven up to 400 F.

Sprinkle the tops of squash bowls with grated Parmesan and a fresh sage leave and then bake in the oven for a further 10 minutes until the cheese is melted and golden brown.


My notes..I had recently purchased something that seemed incongruous to me...in the USA.. Fat Free half and half and I used that..It worked..I wasn't quite sure what to use it in..as I think this is the first creamy dish as in an alfredo sauce etc.. in yeras..We are usually tomato or light sauce recipe amateurs..


Thank you Sidewalk Shoes..if you have never visited..do so..There are even splendid wine reviews:)