ACORN SQUASH PASTA SAUCE
This vegetarian acorn squash pasta sauce is made with roasted squash and onion, milk, and butter for an easy fall béchamel sauce. Serve it with your favorite pasta!
Provided by Sarah Trenalone
Categories Meal Prep
Time 35m
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F.Place squash + onions on a baking sheet or oven-safe pan in a single layer. With squash flesh-side up, drizzle oil over squash and onions. Sprinkle with salt, paprika, chili flakes and nutmeg. Place squash flesh-side down.Roast 20-25 minutes or until tender.
- After cooking, carefully scoop the squash out of the peel. (You may need to allow the squash to cool down for a few minutes.)Add half the vegetables and all the milk to a blender basin. Blend until creamy. Add the remaining veggies and blend again.
- Add butter to a large pan and melt over medium heat. Whisk in the flour until it is completely absorbed by the butter.
- Add the puréed squash to the pan with the butter. Cook over medium heat for about two minutes, stirring often, and then remove from heat. Stir in the vinegar.Serve immediately along with fresh pasta or refrigerate and use within four days.
Nutrition Facts : Calories 175 kcal, Carbohydrate 21 g, Protein 3 g, Fat 10 g, SaturatedFat 4 g, Cholesterol 14 mg, Sodium 450 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving
ROASTED ACORN SQUASH PASTA WITH KALE AND ALMONDS
The mix of pasta, garlic, olive oil and squash is classic but here we throw in kale and toasted almonds on top for healthy, more complex flavor.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 40m
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees. On a rimmed baking sheet, toss together squash, garlic, and 1 tablespoon oil and arrange in a single layer; season with salt and pepper. Bake until squash is soft and lightly golden, 20 to 25 minutes, tossing halfway through. Remove garlic from skins and toss with squash.
- Meanwhile, in a large pot of boiling salted water, cook pasta 1 minute less than package instructions. Add kale and cook 1 minute. Reserve 1/2 cup pasta water, then drain. Return pasta and kale to pot, add squash mixture and remaining 2 tablespoons oil, and season with salt and pepper. Toss to combine, adding enough pasta water to create a light sauce that coats pasta. Serve topped with almonds.
Nutrition Facts : Calories 530 g, Fat 16 g, Fiber 7 g, Protein 16 g, SaturatedFat 2 g
BROWN BUTTER ACORN SQUASH PASTA WITH TOASTED HAZELNUTS + SAGE
Incredible brown butter acorn squash pasta tossed with toasted hazelnuts, sage, and a sprinkle of freshly grated parmesan. This wonderful pasta dish has a sweet & savory acorn squash sauce and is the perfect comfort food for fall and winter!
Provided by Monique Volz of AmbitiousKitchen.com
Categories Dinner Gluten Free Vegetarian
Time 1h30m
Number Of Ingredients 13
Steps:
- Preheat your oven to 400 degrees F and line a large baking sheet with parchment paper.
- Use a sharp knife to cut off the stem end of the acorn squash, you'll cut about ¼-½ inch off the end. Place the acorn squash cut side down vertically on a wooden cutting board so that it is very secured to your counter. We don't want the cutting board or squash to wobble as you cut it. Next cut the acorn squash in half vertically. Use your knife to cut the acorn squash vertically down the middle. Use a spoon to scoop out the seeds and discard. Place the squash halves flesh side down on your prepared baking sheet. Roast for 50 minutes-1 hour or until squash is very fork tender. Set aside to cool for a little bit before scooping out the flesh.
- While the squash is cooking: you can toast the hazelnuts: place a large skillet over medium low heat. Add in hazelnuts and toast for 2-3 minutes until nice and golden and fragrant. Remove from the pan and set aside.
- Add flesh to a high powered blender or food processor and add in milk, pure maple syrup, cinnamon and a pinch of nutmeg. Blend until smooth, adding more milk if necessary to smooth out the sauce. Set aside.
- In the same pan that you toasted the hazelnuts, you can brown your butter: add butter and place over medium heat. The butter will begin to melt, crackle, and then eventually foam. Make sure you stir constantly during this process. After a couple of minutes, the butter will begin to brown and turn a nice golden amber color on the bottom of the saucepan, this usually happens right when it foams. Continue to whisk and remove from heat as soon as the butter begins to brown and give off a nutty aroma. Set aside to cool a bit (keeping butter in the pan but removing pan from heat) while you cook your pasta.
- Cook pasta according to the directions on the package. Drain the pasta and add it to the skillet with the brown butter, give it a nice stir to coat all the pasta with the brown butter, then immediately add in the acorn squash sauce and garlic powder; stir again until nice and creamy. Generously season with salt and pepper to taste (I like a lot of black pepper!). Garnish with sage and your toasted hazelnuts, and fresh shaved parmesan; stirring into the pasta if desired.
Nutrition Facts : ServingSize 1 serving (based on 4), Calories 567 kcal, Carbohydrate 76.8 g, Fat 23.4 g, Sugar 5.5 g, Protein 14.5 g, Fiber 5.5 g, SaturatedFat 8.3 g
ACORN SQUASH STUFFED WITH ITALIAN SAUSAGE & PENNE
Make and share this Acorn Squash Stuffed With Italian Sausage & Penne recipe from Food.com.
Provided by KelBel
Categories Penne
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F.
- Season the squash with olive oil, salt and pepper. Place on a baking sheet, flesh side up and add 1/2 cup water to the pan. Cover with alluminum foil and bake until tender, about 1 hour. Remove from the oven and cool completely.
- In a large saute pan, over medium heat, brown the sausage and onions, about 6 to 8 minutes.
- In a large mixing bowl, toss the sausage and onions with the pasta sauce, pasta, and cheese. Season with salt and pepper. Mix well.
- Spoon the pasta mixture into the cavity of each squash. Place the filled squashes on a baking sheet and place in the oven.
- Bake until the squash is heated through and the cheese melts, about 20 minutes.
Nutrition Facts : Calories 689, Fat 26.7, SaturatedFat 10.3, Cholesterol 57.4, Sodium 1398.9, Carbohydrate 90, Fiber 13.2, Sugar 13, Protein 25.6
ORZO AND CHEESE BAKED IN ACORN SQUASH
Categories Pasta Vegetable Bake Vegetarian High Fiber Cheddar Squash Fall Bon Appétit
Yield Serves 4
Number Of Ingredients 8
Steps:
- Preheat oven to 400° F. Cut off thin slice from rounded side of each squash half. Arrange squash, open side down, in roasting pan. Add 3/4 cup water to pan. Cover tightly with foil. Bake until squash is tender about 35 minutes. Remove from oven; discard water. Turn squash open side up. Sprinkle with salt and pepper. Maintain oven temperature.
- Meanwhile, cook orzo in pot of boiling salted water until almost tender, about 5 minutes. Drain. Pour milk and broth into same pot; bring to boil. Add orzo; boil until liquid thickens and orzo is tender, stirring frequently, about 5 minutes. Remove from heat. Stir in cheddar and 1 tablespoon Parmesan. Season with hot pepper sauce, salt and pepper.
- Divide orzo mixture among squash halves. Sprinkle with 1 tablespoon Parmesan. Bake until tops begin to brown, about 25 minutes.
SAVORY ROASTED ACORN SQUASH
This is an excellent and different way to prepare acorn squash, which is generally given the sweet treatment. Roasting cubed, seasoned acorn squash transforms its flavor and texture into slightly sweet, garlicy and crispy bits of goodness.
Provided by MarthaStewartWanabe
Categories Vegetable
Time 50m
Yield 3 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F.
- Place acorn squash (cut into 1-inch cubes) onto a baking sheet.
- Drizzle squash with olive oil and sprinkle with seasonings and grated parmesan. Toss with hands until evenly coated. Arrange in a single layer.
- Roast squash for 20 minutes. Remove from oven and (using a spatula) turn pieces over. Return to oven for another 15-20 minutes or until squash cubes are tender and crispy brown to your preference.
- Cool for five minutes, serve and enjoy!
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- Preheat oven to 400 degrees. Cut the squash in half, and lay them flesh side up. Scoop out the seeds — I like to use an ice cream scooper. Sprinkle 1 tsp of the oil over the squash flesh. Place the squash flesh side down on a baking sheet and place in the oven.
- Cut the root end off the head of garlic, exposing the bottom of the garlic cloves. Drizzle exposed cloves with 1 tsp of the olive oil. Wrap the garlic in aluminum foil, place on the baking sheet next to the squash in the oven.
- The squash and the garlic will both take about 40 minutes to roast. After 40 minutes, remove the baking sheet to check for doneness. The squash is done when the skin pierces easily with a fork. If it does, turn the squash over — when roasted the flesh should be soft and beginning to brown. The garlic is done when the cloves have become quite soft and beginning to brown. If they are done, remove the squash and garlic and set aside to cool; or return to roast for another 5 minutes or so as needed.
- Start boiling a large pot of water for cooking the pasta with about 10 minutes roasting time left. Add the pasta after you’ve started cooking the sauce on the stovetop.
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