Golden Acorn Squash Pasta
A creamy and comforting pasta dish that highlights the natural sweetness and nutty flavor of acorn squash, perfect for cozy winter dinners.
Equipment
- 1 Baking Sheet lined with parchment paper
- 1 Large pot
- 1 Large skillet
Ingredients
Main Ingredients
- 1 medium acorn squash
- 2 tablespoons olive oil
- Salt and pepper to taste
- 12 ounces pasta of choice
- 3 cloves garlic minced
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon nutmeg
Instructions
Preparation
- Preheat the oven to 400°F. Cut the acorn squash in half, remove seeds, and slice into wedges. Arrange on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 25-30 minutes until tender and caramelized.
- While the squash roasts, bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant. Add roasted squash and a splash of reserved pasta water, mashing the squash to create a creamy texture.
- Add the cooked pasta to the skillet, along with grated Parmesan and nutmeg. Toss to combine, adding more pasta water if needed to reach desired creaminess. Adjust seasoning with salt and pepper.
Serving
- Divide the pasta among plates. Top with additional Parmesan, a sprinkle of nutmeg, and fresh herbs if desired. Serve immediately.
Storage
- Transfer any leftovers to an airtight container and refrigerate for up to 3 days. Reheat gently on the stove, adding a splash of water or broth to loosen the sauce.
Notes
Pro Tips: For best results, ensure the squash is thoroughly caramelized during roasting. This enhances its sweetness and flavor.
Ingredient Substitutions: Swap Parmesan for nutritional yeast in a vegan version. Use butternut squash for a milder flavor.
How to Serve: Complement with a green salad or garlic bread for a complete meal.
Storage & Freshness: Store in an airtight container in the refrigerator for up to 3 days.
Make-Ahead Tips: Roast the squash ahead of time and store it in the fridge until ready to use.
Ingredient Substitutions: Swap Parmesan for nutritional yeast in a vegan version. Use butternut squash for a milder flavor.
How to Serve: Complement with a green salad or garlic bread for a complete meal.
Storage & Freshness: Store in an airtight container in the refrigerator for up to 3 days.
Make-Ahead Tips: Roast the squash ahead of time and store it in the fridge until ready to use.