Make the topping: In a bowl, combine the Parmesan, herbs, melted butter, garlic powder, salt, and black pepper toss until well mixed. Then, cut each squash half into -inch thick moon-shape slices. Serve it right away along with your favorite pasta and a little Parmesan or Asiago cheese, or store it in the fridge to use later. Cut the squash: Cut the acorn squash in half, from stem to tip, and scoop out the seeds. Taste the sauce and add more salt or chili flakes if desired. Whisk Squash Into Butter + FlourĪt this point, the sauce is almost ready!Īdd a splash of wine vinegar to add acidity. Pour the squash mixture into the butter and whisk it together. Gluten-free all purpose flour (such as Cup 4 Cup) works perfectly here, so use that if needed.Ĭontinue whisking until there are no more lumps of flour. How to Make Acorn Squash Pasta Sauceīlend the onion and squash with milk. Store them in the fridge for up to two days until you're ready to proceed. If you want, you can roast the onions and squash ahead of time. Add the garlic and cook for another 2 minutes. Season with paprika, chili flakes, nutmeg and sea salt. In a small saut pan over medium heat, cook pecans in butter for 2 minutes. I used this Lodge 12" carbon steel skillet. Place the acorn squash and a wedged onion onto an oven-safe pan or a baking sheet. Next, use a spoon or a scoop to remove the seeds and membrane. Slowly rock the knife back and forth until a slit appears.Īt this point, you can use more pressure and cut the squash totally in half. Use a large chef's knife and stick the knife point into the squash. For this recipe, it doesn't matter which way you cut it. I usually cut across the middle, but you can also cut from pole-to-pole (top to bottom). To get your squash ready, you'll want to cut it in half. Looking for even more winter squash recipes? Try making butternut squash quiche, butternut squash galette, spicy butternut squash soup, and roasted delicata squash. This acorn squash pasta sauce is inspired by the sauce in my butternut squash lasagna, and is a rich, thick sauce that's perfect for tossing with your favorite pasta. This time, though, I had so much squash on hand that I wanted to try something new. Typically, I make roasted acorn squash slices served with cranberry sauce. Our winter food storage area is filled with acorn squash! The winter squash we have the most of, though, is acorn squash. We've also been eating beer cheese soup (with butternut squash) and delicata squash salad. This fall we've been enjoying lots of roasted spaghetti squash (and Instant Pot spaghetti squash!) in spaghetti squash marinara, spaghetti squash gratin and this salmon spaghetti squash bake. It's rainy and cold outside, and it seems like the perfect day to enjoy some warm, savory winter squash.Īdmittedly, I don't need much of an excuse to eat squash. This vegetarian acorn squash pasta sauce is made with roasted squash and onion, milk, and butter for an easy fall béchamel sauce. As an Amazon Associate I earn from qualifying purchases.
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