Description
A heartwarming pasta dish that blends creamy acorn squash with fresh sage and Parmesan, perfect for chilly evenings.
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 your oven to 400°F (200°C).
- Cut the acorn squash in half lengthwise and scoop out the seeds. Drizzle each half with olive oil and season with salt and pepper.
- Place cut-side down on a baking sheet and roast for 30-40 minutes until tender.
- Bring a large pot of salted water to a boil. Add fettuccine and cook according to package instructions, around 8-10 minutes. Reserve ½ cup of pasta water before draining.
- In a skillet, sauté minced garlic and chopped sage over medium heat for 1-2 minutes.
- Scoop the roasted squash flesh into the skillet and mash lightly. Add the cooked fettuccine and reserved pasta water gradually, stirring until combined.
- Stir in grated Parmesan cheese, season to taste, and allow to meld on low heat for 2 minutes.
Notes
Add a pinch of nutmeg for warmth or red pepper flakes for heat. Meal can be made vegan by using nutritional yeast instead of Parmesan.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 5g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 30mg