Description
Embrace the flavors of fall with this comforting Acorn Squash Pasta. Creamy and rich, the dish combines sweet roasted acorn squash with fettuccine, infused with fresh sage and topped with Parmesan cheese. Perfect for chilly evenings, this recipe is not only delicious but also easy to prepare, making it an excellent choice for dinner parties or cozy nights in.
Ingredients
Scale
- 1 medium acorn squash (about 1 lb)
- 8 oz fettuccine pasta
- 1 tbsp olive oil
- 3 cloves garlic, minced
- 10 fresh sage leaves, chopped
- 1/2 cup grated Parmesan cheese
- Salt & pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Cut the acorn squash in half and scoop out seeds. Drizzle with olive oil and season with salt and pepper. Place cut-side down on a parchment-lined baking sheet.
- Roast for 30-40 minutes until tender.
- Meanwhile, cook fettuccine in salted water according to package instructions until al dente. Reserve ½ cup pasta water before draining.
- In a skillet over medium heat, add olive oil, sauté minced garlic and chopped sage until fragrant (1-2 minutes).
- Scoop roasted squash flesh into the skillet; add cooked pasta and reserved pasta water gradually until creamy.
- Stir in grated Parmesan cheese, adjusting seasoning as needed, and let everything meld together for about two minutes.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 plate (approximately 350g)
- Calories: 485
- Sugar: 4g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 68g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 25mg