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creamy acorn squash pasta dish

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
Cook Time 30 minutes
Total Time 45 minutes
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.