Acorn Squash Pasta with Pumpkin Sage Sauce

This recipe is warm and comforting, it will have you thinking of cold crisp evenings, family, fire places, and warm blankets. Yep it’s going to be the flavors of fall in a bite. Cool it up on a cool evening and just try to resist the urge to light some candles and carve pumpkins!

Instructions:

1/2 onion chopped

1 tbsp chopped garlic

1 cup chopped spinach

Pinch of red pepper flakes

4 fresh sage leaves chopped

1/2 tsp salt

1 tsp better than Bouillon no chicken base

Toasted pecan pieces (for topping)

Parmesan cheese (for topping)

1 cup pumpkin purée

1 cup half & half (or coconut cream)

1 lbs penne pasta

1 acorn squash roasted and chopped

Roast the acorn squash (Instant Pot instructions)

Cook pasta in salted water on stove top till al dente.

While pasta cooks add olive oil to cast iron skillet and set to medium heat. Add diced onion and crushed garlic to skillet. Once onions are translucent add pumpkin purée and half and half (you may sub coconut cream). Add salt, crushed red pepper flakes, fresh sage, black pepper, and Bouillon base to skillet and stir. Turn heat to low and allow to simmer while pasta finishes. Strain pasta, combine with sauce, add cubed acorn squash, top with toasted pecan pieces, Parmesan cheese and serve!

Print Recipe

Acorn Squash Pasta with Pumpkin Sage Sauce

This recipe is warm and comforting, it will have you thinking of cold crisp evenings, family, fire places, and warm blankets. Yep it’s going to be the flavors of fall in a bite.

Course: entree

Cuisine: Acorn Squash, fall, Pasta

Keyword: acorn Squash, Fall, Pasta, Sage

Ingredients

• 1/2 onion chopped
• 1 tbsp chopped garlic
• 1 cup chopped spinach
• Pinch of red pepper flakes
• 4 fresh sage leaves chopped
• 1/2 tsp salt
• 1 tsp better than Bouillon no chicken base
• Toasted pecan pieces for topping
• Parmesan cheese for topping
• 1 cup pumpkin purée
• 1 cup half & half or coconut cream
• 1 lbs penne pasta
• 1 acorn squash roasted and chopped

Instructions

• Roast the acorn squash (Instant Pot instructions)
• Cook pasta in salted water on stove top till al dente.
• While pasta cooks add olive oil to cast iron skillet and set to medium heat.
• Add diced onion and crushed garlic to skillet.
• Once onions are translucent add pumpkin purée and half and half (you may sub coconut cream).
• Add salt, crushed red pepper flakes, fresh sage, black pepper, and Bouillon base to skillet and stir.
• Turn heat to low and allow to simmer while pasta finishes.
• Strain pasta, combine with sauce, add cubed acorn squash, top with toasted pecan pieces, Parmesan cheese and serve!