Best Acorn Squash Pasta Recipe for Cozy Weeknights

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There’s something so comforting about a warm bowl of pasta on a chilly night. And when it’s tossed in a creamy, naturally sweet acorn squash sauce? Even better. This acorn squash pasta recipe is one I come back to every fall and winter. It’s simple, hearty, and surprisingly rich without relying on heavy cream.

Let me show you how to turn roasted acorn squash into a velvety sauce that clings to your favorite noodles.

What Is Acorn Squash?

Acorn squash is a small, ribbed winter squash shaped like—you guessed it—an acorn. It has dark green skin, sometimes with a touch of orange, and golden-orange flesh inside. It’s naturally sweet when roasted and gets tender and buttery.

• Flavor: Mildly sweet and nutty
• Texture: Creamy when cooked
• Best Uses: Roasting, mashing, stuffing, and sauces

Why This Acorn Squash Pasta Works

• Balanced flavor – The sweetness of the squash pairs beautifully with salty Parmesan and a touch of garlic.
• Creamy without cream – Roasted squash blends into a smooth, silky sauce.
• Filling but light – No need for heavy meat or thick sauces.
• Easy to customize – Add greens, nuts, or even bacon if you like.

Ingredients You’ll Need

Here’s everything I use to make this comforting pasta dish:

Optional toppings: Crispy sage leaves, more Parmesan, red pepper flakes

What Makes Acorn Squash Pasta So Special?

There’s something comforting about a dish that’s both rich and light, creamy yet full of natural sweetness. That’s exactly what you get with acorn squash pasta. Let’s take a closer look at what makes this recipe tick.

Key Ingredients Breakdown

Here’s a look at what goes into making this pasta stand out:

Acorn Squash
Naturally sweet with a velvety texture once roasted. It’s the star of the sauce and brings a subtle, earthy depth.

Pasta
I prefer short pasta like rigatoni or penne, but any shape that holds sauce well works just fine.

Shallots and Garlic
Aromatic base that enhances the richness of the squash without overpowering it.

Parmesan Cheese
Brings umami, saltiness, and creaminess. If you’re dairy-free, nutritional yeast can be used instead.

Olive Oil or Brown Butter
Both work beautifully—olive oil for a cleaner taste, brown butter for nutty, toasty undertones.

Herbs and Spices
Sage, thyme, salt, black pepper, and a pinch of chili flakes add complexity to the sauce.

Step-by-Step Cooking Instructions

Let me walk you through the entire process from prep to plate.

1. Roast the Acorn Squash

   • Cut 1 acorn squash in half and scoop out the seeds.

   • Drizzle with olive oil, season with salt and pepper, and roast cut-side down at 400°F (200°C) for 35–40 minutes until the flesh is fork-tender.

   • Once cooled slightly, scoop out the flesh into a bowl and mash it until smooth.

2. Cook the Pasta

   • Bring a pot of salted water to a boil and cook 12 oz (340 g) pasta according to package instructions.

   • Reserve 1 cup of pasta water before draining.

3. Make the Sauce

   • In a pan, sauté finely chopped shallots and garlic in 2 tbsp olive oil or butter over medium heat until soft.

   • Add in the mashed squash, ½ cup grated Parmesan, and ½–1 cup reserved pasta water to create a creamy sauce.

   • Stir in herbs and season to taste.

4. Combine Everything

   • Toss the drained pasta into the sauce until well coated.

   • Add more pasta water if needed to loosen the sauce.

5. Finish and Serve

   • Serve hot, topped with more cheese, cracked pepper, and fried sage leaves if you like a little extra flair.

Nutritional Highlights & Cooking Times

Here’s a quick overview of the essential details at a glance:

3 Tasty Variations of Acorn Squash Pasta

If you love variety or want to adjust this dish for dietary needs or extra flavor, here are my top picks:

1. Creamy Acorn Squash Pasta with Spinach and Walnuts

• Add a few handfuls of baby spinach to the sauce just before tossing in the pasta.

• Top with toasted chopped walnuts for a crunchy, nutty finish.

• Optional: A touch of heavy cream or cashew cream for a richer mouthfeel.

2. Spicy Roasted Acorn Squash Pasta with Chorizo

• Slice and pan-fry 3 oz of spicy chorizo or plant-based sausage.

• Stir into the sauce along with some smoked paprika and red chili flakes.

• The bold, smoky flavor pairs so well with the natural sweetness of the squash.

3. Vegan Acorn Squash Pasta with Sage Cashew Cream

• Use cashew cream instead of Parmesan and butter (blend soaked cashews with a splash of lemon juice and garlic).

• Add pan-fried sage leaves on top for texture and aroma.

• Nutritional yeast adds a cheesy punch without dairy.

These variations not only switch up the flavor, but they also adapt the dish for plant-based, gluten-free, or protein-packed preferences.

Final Notes and Serving Suggestions

This acorn squash pasta recipe is a perfect way to turn a humble winter squash into something comforting, cozy, and full of flavor. I love pairing it with:

• A crisp green salad (like arugula with lemon vinaigrette)

• Garlic bread or crusty sourdough

• A chilled glass of white wine (Pinot Grigio or Chardonnay works well)

If you’re making this ahead of time, the sauce keeps well in the fridge for up to 3 days. Just reheat gently and add a splash of pasta water to loosen it up.

Creamy Acorn Squash Pasta with Garlic & Herbs

This creamy acorn squash pasta is warm, smooth, and full of cozy flavor. Roasted acorn squash is blended into a velvety sauce with garlic, herbs, and Parmesan, then tossed with your favorite pasta. It’s comfort food made simple.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 people

Course: Dinner, Main Course

Cuisine: American, Seasonal

Calories: 420

Ingredients Method Notes

Ingredients

  

• 1 medium acorn squash about 1.5 lbs, peeled, seeded, and cubed
• 2 tablespoons olive oil
• 4 cloves garlic peeled
• 1 small yellow onion chopped
• 1 teaspoon dried thyme
• ½ teaspoon dried sage or a few fresh leaves
• ¼ teaspoon crushed red pepper flakes optional
• Salt and pepper to taste
• 1 cup vegetable broth
• ½ cup grated Parmesan cheese plus more for serving
• ½ cup milk or half-and-half or use full-fat coconut milk for vegan
• 10 oz pasta like rigatoni, penne, or shells
• 2 tablespoons butter or olive oil for vegan option
• Fresh parsley or sage for garnish optional

Method

 

1. Roast the squash
2. Preheat your oven to 400°F (200°C). Toss acorn squash cubes with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes or until soft and slightly golden.
3. Sauté the aromatics
4. In a pan, heat 1 tablespoon olive oil. Add onion and garlic and cook for about 5 minutes until soft and fragrant. Stir in thyme, sage, and red pepper flakes. Remove from heat.
5. Blend the sauce
6. Transfer roasted squash and sautéed aromatics into a blender. Add vegetable broth, Parmesan, and milk. Blend until smooth and creamy. Adjust salt and pepper to taste.
7. Cook the pasta
8. Bring a large pot of salted water to a boil. Cook pasta according to package instructions. Drain, but save about ½ cup of pasta water.
9. Combine and serve
10. In a clean skillet, melt butter. Pour in the squash sauce and stir until warmed through. Add cooked pasta and toss to coat. Use pasta water to loosen the sauce if needed. Serve hot with extra Parmesan and fresh herbs on top.

Notes

• Make it vegan: Skip the Parmesan and butter, and use coconut milk or a dairy-free milk.
• Add protein: Toss in some sautéed mushrooms, chickpeas, or grilled chicken if you want it heartier.
• Leftovers: Store in the fridge up to 3 days. Add a splash of water when reheating.

Frequently Asked Questions (FAQ)

Can I freeze the acorn squash pasta sauce?

Yes, the sauce freezes well for up to 2 months. Let it cool completely before storing in an airtight container.

What’s the best pasta shape for this recipe?

Short shapes like rigatoni, penne, or shells work best because they hold the sauce better. But honestly, any shape you love will do!

Can I use butternut squash instead of acorn squash?

Absolutely. Butternut squash has a similar sweetness and texture, so it works perfectly in this dish.

Is this recipe gluten-free?

Only if you use gluten-free pasta. The sauce itself is naturally gluten-free.

Do I have to peel the acorn squash?

For this recipe, yes. The skin isn’t pleasant in a creamy sauce. But you can roast the squash first to make peeling easier.