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Looking for a cozy dinner this fall and winter? Replace your typical tomatoes with this creamy acorn squash pasta sauce!
Move Over Tomatoes
There are so many different sauces for pasta (another reason why I love it so much)! Pesto is probably my favorite, but the runner-up? An acorn squash pasta sauce! This recipe for my creamy acorn squash pasta is rich and decadent like a cream sauce but adds in some tasty squash (perfect for those picky eaters!). The sauce's fennel adds more flavor than your average squash sauce.
Want more squash recipes? Try my Instant Pot Squash Soup
Adding squash to this sauce makes it so much better, not just because of the taste, but also because of the nutritional benefits!
Let's discuss those benefits:
- One cup provides 7 grams of fiber (giving you more satiety and a healthy gut)
- excellent source of vitamins A and C, and potassium (these nutrients benefit eye health, a healthy heart, and provide antioxidants)
- provides calcium and manganese known to promote bone health
In this recipe for a creamy acorn squash pasta...
It took me a couple of tries to get the right sauce. First, try, I decided to puree only half of the squash and leave the rest as cubes of squash in the pasta. This did not provide enough sauce and left it mostly flavorless. I also sautéed the squash instead of roasting and this just was taking too long for me! In round two, I decided to puree all of the vegetables (this time including fennel) and roast the squash while cooking the other ingredients. The roasting brought out more flavor and saved me time. When you're a mother of a two-year-old and one on the way that spare time is gold! Am I right parents?
Most squash recipes include sage and this is a delicious combination. I decided to use fennel in the sauce and nutmeg for the topping to make it more of a warming and cozy meal. (I also did not have fresh sage on hand.) Fresh sage could also be used instead of fennel if you're not a fennel fan, but I would recommend more squash or onion to make a larger volume for the sauce. Even better, sage can also be added for more flavor.
So, if I have convinced you to try this recipe, let me know your thoughts! This pandemic has left 2020 to be an odd one and what better way to have a comforting meal safe at home?
We are wishing you and your family a pleasant, healthy (and safe) Thanksgiving!
PrintCreamy Acorn Squash Pasta Recipe
A creamy acorn squash pasta sauce that is warm and filling for the cozy season!
- Prep Time: 10 min
- Cook Time: 40
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Category: Dinner
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
2 medium acorn squash, halved, seeds removed (see Notes)
2 tablespoons extra virgin olive oil
1 pound dry linguine or fettuccine
½ yellow onion, peeled & chopped
1 medium fennel bulb, stem removed and chopped
3 cloves garlic, chopped
2 cups low-sodium vegetable broth (or chicken broth)
1 cup of milk of your choice (I used low-fat milk)
½ cup shredded parmesan cheese
1 teaspoon ground nutmeg, optional
¼ cup fresh parsley or sage, chopped (optional)
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Instructions
Preheat oven to 400 degrees Fahrenheit. Set aside a baking sheet lined with parchment paper. Prepare the squash (peel, cut in half, remove seeds)*. Rub with 1 tablespoon of the olive oil. Salt and pepper to taste. Place cut-side down on the baking sheet. Bake for 30 minutes (toss halfway through). Set aside to cool.
While the squash is cooking, prepare the pasta according to package directions. Save ½ cup of the cooked pasta water (used to thicken sauce if necessary). And, while the pasta cooks, start on the onion and fennel. Drain pasta, rinse with cold water to keep it from sticking, and set aside.
In a large saucepan, heat the remaining olive oil on medium heat. Sauté the onion and fennel until the onions turn translucent, about 5-7 minutes. Stir frequently to keep from sticking. Add the garlic and cook an additional minute.
Pour in the broth and milk, and bring to a medium simmer. Cook for an additional 3-5 minutes or until thickening occurs. Remove from heat.
Once the squash is cool, scoop out the squash from the skin and transfer to a cutting board. Cube the squash and transfer it to the saucepan with the vegetables and milk. Using an immersion blender**, puree all the ingredients to the consistency of a thick sauce Toss in the pasta and parmesan cheese, stir to combine.
Serve on a plate or bowl and top with nutmeg, and additional cheese. Enjoy!
Notes
Acorn squash can be replaced with any squash, including butternut, delicata, and pumpkin!
This creamy acorn squash pasta sauce can be made vegan (substitute the milk with your choice and dairy-free cheese). If you prefer gluten free recipes, simply use a gluten-free pasta!
*if you prefer less prep time, I recommend prepackaged squash cubed. If you want to omit roasting time, use canned squash puree!
**If you do not have an immersion blender, transfer the ingredients to a high powered blender to puree. Careful transferring as it will be hot.
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