Acorn Squash Pasta Sauce

When October arrives, and the air turns crisp, nothing makes me happier than the aroma of roasted acorn squash in the oven. This season, I’ve fallen head over heels for a delightful recipe that seamlessly combines the rich, earthy flavours of acorn squash with the creamy indulgence of grated Parmesan cheese, and seasonal favourites like pumpkin seeds and fresh sage. Allow me to introduce you to my Acorn Squash Pesto Pasta. It’s a dish that captures the warmth and comfort of a Fall dish perfectly.

Why I Love This Acorn Squash Pesto Sauce

1. Easy and Quick: In the hustle and bustle of everyday life, convenience in the kitchen is a true blessing. With a prep time of just 15 minutes and ready in 30 minutes, this recipe offers a perfect solution for busy weeknight dinners. It’s a fantastic way to enjoy a wholesome, homemade meal without spending hours in the kitchen.
2. Creamy Delight: The heart of this recipe lies in the creamy acorn squash sauce. Roasted acorn squash adds a luscious, velvety texture that coats every strand of pasta, making each bite a luxurious experience. The mild sweetness of the squash pairs perfectly with the salty, nutty notes of grated Parmesan cheese. I topped mine off with crumbled sausage, but it’s optional if you want to make this dish vegetarian.

Ingredients for this Acorn Squash Pasta Sauce Recipe

• 1 acorn squash, peeled and diced
• 1 tbsp olive oil
• pinch of salt
• 1/2 cup pumpkin seeds
• 2 tbsp chopped sage
• 1/4 cup arugula
• 1 tbsp balsamic vinegar
• 1 tbsp lemon zest
• 1/2 tsp nutmeg
• 1/4 cup of freshly grated parmesan
• 350 g of Barilla Tagliatelle
• 1 cup of crumbled sausage or chorizo, optional

How to Make Acorn Squash Pasta Sauce

1. Preheat the Oven:
   • Preheat your oven to 450°F (232°C).
2. Prepare the Acorn Squash:
   • Carefully peel the acorn squash using a sharp knife or vegetable peeler.
   • Cut the squash in half, remove the seeds, and then dice it into cubes.
3. Toss the Squash:
   • Place the diced acorn squash in a large bowl.
   • Drizzle 1 tablespoon of olive oil over the squash cubes and sprinkle with a pinch of salt.
   • Toss the squash to coat it evenly with the oil and salt.
4. Roast the Squash:
   • Spread the seasoned squash cubes out on a baking sheet in a single layer.
   • Place the baking sheet in the preheated oven and roast for about 20 minutes, or until the squash is soft and slightly caramelized. Stir once halfway through cooking.
5. Toast Pumpkin Seeds and Sage:
   • While the squash is roasting, heat a small pan over medium heat.
   • Add the pumpkin seeds, fresh sage leaves, and 1 tablespoon of olive oil to the pan.
   • Toast the pumpkin seeds and sage for about 3 minutes, or until fragrant. Be careful not to burn them.
6. Prepare the Sauce:
   • Once the squash is roasted and tender, remove it from the oven and let it cool slightly.
   • Transfer the roasted squash to a food processor.
   • Add the toasted pumpkin seeds and sage, balsamic vinegar, lemon zest, a pinch of nutmeg, and fresh arugula to the food processor.
7. Blend the Sauce:
   • Pulse the ingredients in the food processor until the mixture is smooth and well combined. You may need to scrape down the sides of the processor bowl a few times.
8. Cook the Pasta:
   • While preparing the sauce, cook the pasta according to the package instructions until it is al dente.
   • Drain the cooked pasta.
9. Combine and Serve:
   • In a large mixing bowl, combine the cooked pasta, the acorn squash and sage sauce.
   • Toss everything together until the pasta is well coated with the sauce.
10. Serve Immediately:
    • Serve the roasted acorn squash and sage pasta immediately, garnishing with extra fresh sage leaves or grated Parmesan cheese if desired.

How Long Does This Squash Pasta Sauce Last?

The creamy acorn squash pesto sauce can be stored for a certain period of time, but its shelf life can vary depending on how it’s stored and handled. Here are some guidelines:

Storing in the Fridge

If you want to store the sauce in the refrigerator, place it in an airtight container. When properly refrigerated, the sauce should stay fresh for about 3 to 5 days. It’s essential to ensure that the container is well-sealed to prevent any exposure to air, which can lead to spoilage.

Can you Freeze This Squash Pasta Sauce?

To extend the shelf life, consider freezing the sauce. Place it in an airtight container or freezer-safe bag, leaving some room for expansion, as the sauce may expand when frozen. The sauce can last in the freezer for approximately 2 to 3 months without a significant loss of quality. When you’re ready to use it, thaw the sauce in the refrigerator and gently reheat it on the stovetop, adding a little pasta water if needed to restore the desired consistency.

• Preheat oven to 450°F (232°C).
• Peel and dice acorn squash into cubes.
• Toss squash cubes with 1 tbsp olive oil and a pinch of salt.
• Place squash on a baking sheet and roast in the oven for 20 minutes or until soft.
• In a small pan, toast pumpkin seeds with fresh sage and 1 tbsp olive oil for about 3 minutes until fragrant.
• Transfer roasted squash, toasted pumpkin seeds and sage, 1 tbsp balsamic vinegar, lemon zest, nutmeg, and arugula to a food processor.
• Pulse ingredients in the food processor until smooth.
• Cook pasta according to package instructions until al dente, then drain.
• Toss cooked pasta in the sauce.
• Serve immediately.

I topped mine with some crumbled sausage I browned with a pinch of cinnamon for an extra cozy tough and some crispy sage!