Winter Squash Tortellini
Comfort food at its finest!
  • 4 acorn squash or equivalent (2 butternut, 6 honeynut, 4 delicata, 3 koginut)
  • 1 stick butter
  • Fresh herbs (rosemary, sage)
  • Garlic (4 big cloves, at least)
  • A tablespoon or two of miso
  • Salt and pepper

1 egg per 100 grams AP flour. We used 2 eggs and 200 grams flour, plus about a tablespoon of olive oil and a few drops of water. Plus a bit of salt.

Cut squash in half and remove seeds. Coat in olive oil and bake, cut side down, at 425F for roughly 30 minutes until a fork easily slides through skin.

Let cool, scoop out squash, and mash or blend until smooth. Mince garlic and herbs, then add to a cold pan with a stick of butter. (Starting with a cold pan means your herbs and garlic won’t burn.) Add 1-2 tablespoons miso and cook over medium heat until garlic is fragrant.

Mix squash and herb butter together. Salt and pepper to taste.

Make dough by measuring out flour, then mounding and forming a well in the middle. Crack eggs into well, add a glug of olive oil, then slowly incorporate flour into eggs. (Fork or fingers work for this.) Knead until a smooth, shiny, supple dough forms (about 10 minutes).

Tear off a small section of the dough, keeping majority covered. Roll dough until you can see the outline of your hand through it. Cut into 2” squares, then add a teaspoon of filling to center of each square.

Form tortellini (reference video)! Put tortellini on a baking sheet, then freeze for future use. Boil until you reach your ideal chewiness, then enjoy with Parmesan and maybe some incredible mushrooms from 1000 Stone