Acorn Squash Pasta Sauce

This recipe is part of my series “baby is the size of a…” It’s week 25, and baby is the size of an acorn squash! I knew immediately I wanted to make a cozy fall recipe, and what’s cozier than a big bowl of pasta?! I used to be very intimidated to make my own pasta sauce, but last year I started playing around with different vegetables in the kitchen and realized you can make sauce from so many different things! A couple of common ingredients in sauces include onion and garlic… from there you can get really creative!

This recipe is truly so simple to make. You’ll start by roasting the acorn squash with garlic and onion. Then transfer it to a blender with other delicious ingredients including parmesan cheese, sage, nutmeg, paprika, and half and half. I served it with rigatoni but you can use your preferred pasta shape.

Kory and I loved this recipe and I hope you enjoy it too! Find the video for this recipe here.

Author: Leslie Bobo, RDN

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Acorn Squash Pasta Sauce

Acorn squash pasta sauce is the perfect fall dish. You roast acorn squash with onion & garlic, and then blend it with other cozy ingredients like sage, nutmeg, paprika, and of course parmesan cheese. This will become your new favorite pasta dish!

Ingredients

• 1 acorn squash, cut in half, seeds removed
• 1/2 yellow onion chopped
• 1 clove garlic, cut off bottom 1/4th
• 1.5 tbsp. olive oil
• Salt & pepper
• 1/2 cup grated parmesan
• 1/4 cup half and half
• 3 sage leaves
• 1/4 tsp. paprika
• 1/4 tsp. nutmeg
• 1 box (16 oz) rigatoni pasta (save 1 cup pasta water)

Instructions

1. Preheat oven to 425°F.
2. Place acorn squash flesh side up, chopped onion, and the head of garlic with bottom cut off in a parchment lined baking dish. Drizzle everything with olive oil and use your hands to make sure it’s all coated evenly. Add a dash of salt & pepper, then flip the squash over to be flesh side down.
3. Cover with foil and bake for 35 minutes.
4. While that’s baking prepare the pasta according to package instructions, save 1 cup of pasta water before draining.
5. When it’s done baking scrape the acorn squash out of the skin, and squeeze the garlic cloves out.
6. Place the squash, onions, garlic, parmesan, half & half, sage, paprika, nutmeg, and saved pasta water in a blender and blend until smooth.
7. Pour over pasta, top with more fresh sage & enjoy!

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