Roasted Acorn Squash and Sausage Pasta
Pasta noodles tossed in a a roasted acorn squash sauce with sausage and Parmesan cheese.
Prep Time20 minutes mins
Cook Time30 minutes mins
Total Time50 minutes mins
Course: Main Course
Cuisine: American, Italian
Keyword: acorn squash pasta
Servings: 4 servings
Calories: 998kcal
Cost: $5
1 Skillet
1 pot
1 baking sheet
- 1 lb fettuccine pasta or other wide ribbon or tube pasta (cooked according to directions, reserve 1 cup pasta cooking water)
- 4 tablespoon butter
- 1 medium acorn squash cut in half
- 2-3 tablespoon olive oil
- 1 lb ground sausage Italian or country or sage
- 1 tablespoon garlic minced
- 1 cup freshly shredded Parmesan cheese plus more for serving
- 2 teaspoon crushed red pepper flake
Preheat oven to 400 degrees.
Cook pasta according to directions and reserve 1 cup of pasta cooking water right before straining.
Return drained pasta to the pot, and toss with the butter.
Cut acorn squash into half and scoop out inside seeds and pulp.
Lay squash halves face up on a baking sheet lined with parchment paper and drizzle with olive oil. Sprinkle with salt and pepper.
Roast the acorn squash halves at 400 degrees for 30 minutes or until fork tender.
Fry ground sausage until browned, add garlic and scoop out cooked acorn squash pulp, and sauté until sausage is crispy and the squash is broken up.
Turn the heat off and add the pasta and 1 cup of pasta water to the skillet, toss to coat.
Sprinkle in Parmesan cheese, and red pepper flake and toss to coat again.
Remove from heat and serve with extra Parmesan cheese.
- Use a wide ribbon pasta like pappardelle or tagliatelle
- Reserve a cup of starchy cooking water right before draining it so that it has the most starch.
- Choose acorn squash that is dark green yet dull, not shiny. Small yellow dots are fine. A few small areas of orange are alright, but avoid acorn squashes that have a lot of orange on them as they will be overly mature, dry and stringy, and have tough skins.
Serving: 1g | Calories: 998kcal | Carbohydrates: 95g | Protein: 44g | Fat: 49g | Saturated Fat: 17g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 22g | Trans Fat: 0.3g | Cholesterol: 196mg | Sodium: 1181mg | Potassium: 1003mg | Fiber: 6g | Sugar: 3g | Vitamin A: 1067IU | Vitamin C: 13mg | Calcium: 406mg | Iron: 5mg