Best 2 Acorn Squash With Pasta Recipes

Acorn squash is a versatile and delicious vegetable that can be used in a variety of dishes. It has a sweet and nutty flavor that pairs well with many different ingredients. In this article, we'll provide three unique and flavorful recipes that showcase the versatility of acorn squash. From a hearty pasta dish to a savory stuffed squash, these recipes are sure to delight your taste buds.

- **Acorn Squash with Pasta**: In this recipe, roasted acorn squash is paired with tender pasta, a creamy sauce, and a crispy breadcrumb topping. The result is a comforting and satisfying dish that's perfect for a weeknight dinner.

- **Stuffed Acorn Squash**: This recipe elevates acorn squash to a new level by stuffing it with a flavorful mixture of ground beef, rice, vegetables, and spices. The squash is then baked until tender and the filling is cooked through. Serve with a side of roasted vegetables for a complete and satisfying meal.

- **Acorn Squash Soup**: This creamy and flavorful soup is perfect for a cold winter day. Made with roasted acorn squash, vegetable broth, and a touch of cream, this soup is both comforting and nutritious. Serve it with a side of crusty bread or crackers for a satisfying meal.

Let's cook with our recipes!

ROASTED ACORN SQUASH PASTA WITH KALE AND ALMONDS

Roasted Acorn Squash Pasta with Kale and Almonds image

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

Ingredients

1 acorn squash (about 1 pound), cut into 1-inch wedges, then crosswise into 1/2-inch slices
5 cloves garlic, unpeeled
3 tablespoons olive oil, divided
Salt and pepper
3/4 pound medium pasta shells
1 bunch curly kale, tough stems and ribs removed, leaves thinly sliced
1/3 cup almonds, toasted and coarsely chopped

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

ACORN SQUASH PASTA SAUCE

Acorn Squash Pasta Sauce image

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

Ingredients

2 pounds acorn squash, halved with seeds + membrane removed
1 onion, peeled + cut into wedges
2 tablespoons olive oil
1 teaspoon sea salt
1 teaspoon paprika
1 teaspoon red chili flakes
¼ teaspoon nutmeg, freshly grated
1 cup milk
2 tablespoons butter
1 tablespoon flour (Use gluten-free AP flour if needed)
1/4 ounce wine vinegar

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

Tips:

Choose the right acorn squash: Look for acorn squash that is heavy for its size, with a deep green or orange color and no blemishes.
Roast the squash properly: To get the best flavor and texture, roast the squash at a high temperature (400°F or higher) until it is tender and slightly caramelized.
Use a variety of toppings: Acorn squash is a versatile dish that can be topped with a variety of ingredients, such as butter, brown sugar, cinnamon, nutmeg, cheese, or nuts.
Make it a complete meal: Acorn squash can be served as a side dish or as a main course. If you are serving it as a main course, consider adding a protein source, such as chicken, beef, or tofu.

Conclusion:

Acorn squash is a delicious and nutritious fall vegetable that can be prepared in a variety of ways. Whether you are roasting it, baking it, or stuffing it, acorn squash is sure to be a hit with your family and friends. So next time you are looking for a healthy and flavorful dish, give acorn squash a try. You won't be disappointed!