Irresistible Roasted Acorn Squash Pasta for Cozy Nights
Enjoy this Irresistible Roasted Acorn Squash Pasta that embodies the essence of fall with sweet squash and savory sausage.
Equipment
- Oven
- - Skillet
- Pot
- Baking sheet
- - Knife
- - Cutting board
Ingredients
For the Pasta
- 1 medium Acorn Squash Look for a heavy, matte-skinned squash with no soft spots
- 8 ounces Bow-Tie Pasta (Farfalle) Can be substituted with any pasta shape you prefer
For the Protein
- 8 ounces Smoked Sausage Consider using turkey or chicken sausage for a lighter option
For the Creamy Sauce
- 1 cup Heavy Cream Substitute with half-and-half for a lighter version
- 2 cloves Garlic Fresh garlic is recommended; garlic powder can be used in a pinch
- 1 tablespoon Fresh Thyme Adjust quantity based on preference; oregano can be substituted if unavailable
- 1/2 cup Parmesan Cheese Nutritional yeast can be used for a dairy-free option
For the Freshness
- 2 cups Fresh Spinach Add it at the end to maintain texture
For Cooking and Seasoning
- 2 tablespoons Olive Oil Consider using a flavorful oil like avocado for an extra kick
- to taste Salt Adjust according to taste for the best results
- to taste Freshly Ground Black Pepper Adjust according to taste for the best results
Instructions
Preparation
- Preheat your oven to 425°F.
- Carefully slice the acorn squash in half and scoop out the seeds. Rub each half with olive oil, sprinkle with salt and pepper, and place cut-side down on a baking sheet. Roast for 30 minutes until tender and caramelized.
- While the squash is roasting, bring a large pot of salted water to a boil. Add the bow-tie pasta and cook until al dente, which usually takes about 10 minutes. Don’t forget to reserve a cup of pasta water before draining!
- In a skillet over medium heat, add a drizzle of olive oil. Slice the smoked sausage and cook for about 8 minutes, stirring occasionally, until browned and heated through.
- Once the squash is ready, scoop out the flesh and add it into the skillet with the sausage. Pour in the heavy cream and add fresh thyme; stir to combine and bring to a gentle boil. Then, reduce the heat to let it simmer gently.
- Stir in the fresh spinach and cook until just wilted, which should take only about 2 minutes. Season with additional salt and pepper to your taste.
- Add the drained pasta to the skillet, tossing it with the sauce until every piece is well-coated. Use a splash of reserved pasta water to achieve your desired sauce consistency.
- Plate your irresistible pasta and garnish with red pepper flakes and any leftover thyme. Enjoy!
Notes
Store in an airtight container for up to 4 days in the fridge. This dish freezes beautifully for up to 3 months. Reheat gently in a skillet, adding a splash of cream or milk as needed.