Irresistible Roasted Acorn Squash Pasta for Cozy Nights
Experience the warmth and comfort of Irresistible Roasted Acorn Squash Pasta, a perfect dish for chilly nights.
Equipment
- - Oven
- - Baking sheet
- - Skillet
- - Pot
Ingredients
For the Pasta
- 1 medium Acorn Squash Choose heavy squashes with dull skin for best flavor.
- 8 ounces Pasta (e.g., bow-tie or farfalle) Cook according to package instructions.
For the Sauce
- 8 ounces Smoked Sausage Opt for fully cooked sausage or plant-based for vegetarian.
- 1 cup Heavy Cream Milk or plant-based alternatives can be used.
- 2 tablespoons Olive Oil Essential for roasting the squash.
- 1 tablespoon Fresh Sage Dried sage can be substituted.
For the Greens
- 2 cups Baby Spinach Toss in at the end to preserve color and texture.
For the Finishing Touches
- 1/2 cup Parmesan Cheese Nutritional yeast for dairy-free option.
- 1 teaspoon Red Pepper Flakes Adjust according to heat preference.
Instructions
How to Make Irresistible Roasted Acorn Squash Pasta
- Preheat your oven to 425°F (220°C).
- Prepare the acorn squash by cutting it into 1-inch cubes. Place the cubes cut side down on a baking sheet and roast for 30 minutes, or until tender and slightly golden.
- Cook a pot of water and add pasta to it, cooking according to package instructions until al dente. Reserve about a cup of pasta water before draining.
- Sauté sliced smoked sausage in a large skillet over medium heat until browned, approximately 5-7 minutes. Drain any excess grease.
- Combine the roasted acorn squash (pureed or roughly mashed), heavy cream, and half of the fresh sage in the skillet. Gently bring to a boil.
- Add the baby spinach to the skillet. Stir and cook for about 3 minutes until wilted and vibrant.
- Toss the cooked pasta into the skillet, adding a splash of reserved pasta water to ensure everything is well-coated and creamy.
- Serve hot, garnished with the remaining sage and a sprinkle of red pepper flakes.
Notes
For extra flavor, top with more parmesan cheese.