Cooking Ripe! has moved to: CookingRipe.com – please join us on the new site!
I admit it; I was pretty doubtful about this recipe the first time I tried it. I had some acorn squash from my Bountiful Basket order and I wanted to do something more interesting with it than roasting with brown sugar and maple syrup, so I turned to Pinterest, as usual. I found some interesting recipes, but since I’m a sucker for pasta dishes, I was drawn to Healthy Happy Life’s recipe for Acorn Squash Vegan Alfredo Sauce. Well, I’m not vegan, but the idea of making pasta sauce from squash sounded fun, so after careful consideration, I decided to give it whirl. I viewed it as an experimental recipe, fully prepared to go to plan B if it didn’t work out. (In our house, plan B is cereal for me and frozen burger patty for the Hubs).
The first issue I had with the recipe was that it calls for nutritional yeast flakes. I have no idea what that ingredient is, so I wasn’t sure what to sub for it. In reading through some of the comments on the post, I learned that cheese might be a good substitute, so I decided to try using some Parmesan and asiago cheese, since that’s what I had on hand. I only had vanilla flavored soy milk and worried that the vanilla flavor wouldn’t go well with the savory flavor of the sauce, so I used skim milk instead. Otherwise, I made a few other minor adjustments and the results were truly surprising. It was creamy and it didn’t taste odd – or squashy. The flavors are deep in their Italian savory roots. It’s not sweet, like you might think, either. I added some cooked chicken breast to the dish, mostly because I was afraid that the Hubs would reject a meatless meal – especially when he found out that the main ingredient was squash.
When the Hubs arrived home for dinner, I nonchalantly served up the squash pasta and commenced eating my own, waiting for his reaction. He started eating without asking questions and then said the magic words: “This is really good.” I asked him if he knew what it was. Then he gave me that look – the one that says, “Oh Lord, what has she fed me this time?” I told him the sauce was made from acorn squash and he was pretty surprised and said he really liked it.
BUT, the real test came later when a family friend’s 18 year old son dropped by and we offered him dinner, but didn’t tell him what it was, other than pasta. He ate two plates before we told him he was eating squash sauce with the pasta. Didn’t faze him. Kids: you never know.
I was happy to receive a couple of acorn squash in my Bountiful Basket again recently so I could try this recipe again. Here’s how I made it, but play with the ingredients to suit your own tastes:
Creamy Acorn Squash Pasta
- 1 whole acorn squash
- 1/2 cup fresh chopped parsley
- 1/4 cup fresh chopped basil (I used some frozen I had from the garden)
- 3/4 cup skim milk
- 1/3 cup Parmesan cheese (or Asiago, etc.)
- 3 Tbsp extra virgin olive oil
- 2 Tbsp dijon mustard (I used the whole wheat variety, but recommend the smoother kind)
- 2 Tbsp apple cider vinegar
- 2-3 cloves minced garlic
- 2 Tbsp Italian seasonings
- 1 Tbsp maple syrup (use the good stuff)
- 1 tsp red pepper flakes (or less to taste)
- Salt and pepper
- 1/2 box penne pasta
- Optional: protein such as diced cooked chicken or cooked shrimp (this time I used some chicken sausage, sliced)
- Preheat oven to 350 degrees.
- Slice squash in half, horizontally. Place cut side down in a baking dish. Add about an inch of water to the pan. Roast for about an hour, but check for doneness at 45 minutes. The skin peels away easily when it’s done. Allow squash to cool enough to handle.
- Set salted pasta water to boil. Cook pasta to al dente. (I also added my sliced chicken sausage to the pot while pasta was cooking). Reserve a cup of pasta water when you drain the pasta, to add to the sauce to thin, as needed.
- While pasta cooks, remove squash skin and seeds, then place the pulp in the food processor. Add remaining ingredients and blend until all ingredients are creamy. Taste and adjust spices to taste. If you need to thin it, add some pasta water a little at a time and blend then check consistency.
- Toss pasta with sauce. Serve immediately.
Notes for next time:
The first time I made this, I used both parm and asiago cheese and I liked that better than just the parm. Another thought – to make a little more creamier, I think I might add a little Greek yogurt next time. I love shrimp, so I would add some cooked shrimp instead of chicken, but the Hubs doesn’t love shrimp (well, he doesn’t love shrimp touching anything other than deep frying batter and cocktail sauce). Instead of protein, you could also up the veg quotient with some steamed broccoli or some sautéed bell pepper or zucchini. The apple cider vinegar creates a nice tang in the background, but I almost tried some red wine vinegar, instead. I think it goes with Italian better. Finally, I want to add some caramelized onions to the mixture for a little more savoriness.
Try this! I bet, like me, you’ll be pleasantly surprised at how much you love it and how different it tastes than you expect.
For my other squash pins see my Squash Board on Pinterest.
Related posts: Roasted Eggplant and Tomato Pasta