Acorn Rocks

I tried a new recipe tonight. I thought it looked like something you could serve the queen of England or at the very least, her butler. :) It's a Tyler Florence recipe. For those who may not know, he's a celebrity chef and has created a lot of new recipes for Applebee's. After going there and trying some, I went online to see what I could find. That's when I came across this one.

Roasted Acorn Squash stuffed with Cheese Tortellini

The video is online here. #18 (unless the numbers change)
http://food.aol.com/tyler-florence?video=16

Now, I've never made squash in my life. But the recipe called for roasting it for about 30 minutes.

An hour and a half later...and it finally looked and felt like it was 'done'. Then I talked to Shell and found out that it's usually helpful to start with a 'ripe' squash. lol.

I had figured squash must be like pumpkins or watermelon and it never occurred to me that it should yield to gentle pressure when ripe. These two were hard-as-rocks! Had a hard time cutting them open, even.

Thought it seemed odd... Never had so much trouble cutting a pumpkin before.

Anyway, the recipe was delicious! We all love tortellini in this house and it was awesome with the parmesan sauce. BUT....

I don't like squash. I'm thinking, maybe...it could be an acquired taste? Like coffee. It was more sweet and 'rich' tasting than I'd expected.