Roasted rosemary and garlic infused acorn squash puréed along with fresh parmesan creates an incredibly creamy and savory sauce perfect to toss with your favorite pasta. So smooth and rich tasting, it’s hard to believe it’s only 245 calories per serving with a mere 3.8 grams of fat.
So the other day, I was chatting with my neighbor about when it was appropriate to begin posting fall inspired recipes. We eventually came to the conclusion that when Starbucks began serving their pumpkin spice latte, then and only then, could the wonder of fall foods begin. And so I’ve been waiting, trying to contain all the crazy comfort food ideas and mass amounts of pumpkin recipes that have been accumulating all summer long. Don’t get me wrong, I love summer food… BBQ Grilled Pork Spare Ribs, Lowfat Mustard Potato Salad, Banana Peach Ice-Cream…. summer foods are awesome but there is something about a crispness in the air and the smell of cinnamon throughout the house. Technically no, it’s not fall yet but my visit to Target the other day tells a different tale. Standing in line for my Americano (I know, wild and crazy with my coffee choice) I saw it. That beautiful pumpkin pie latte!!! It’s almost embarrassing how excited I was. Almost, but now I get to share this gloriously creamy acorn squash pasta with you. And now you’re thankful for my dorkiness and food obsessions;)
This pasta…. oh my goodness…. I can once again, hardly contain my excitement. Winter squash is one of my favorite vegetables to work with because of how versatile it is. You can go sweet, you can go savory….. SO MANY OPTIONS! Plus it’s incredibly healthy. Acorn squash is particularly high in vitamin C but is also a great source for other vitamins and minerals, like vitamin A, folic acid, vitamin B-6, potassium, and magnesium. A single cup provides 10 grams of fiber. Awesome right? This bowl of creamy comfort is super simple to make. You will need about 45 minutes to roast an acorn squash. That’s one of these babies if you’re not familiar with winter squash.
I think they look so cute. Is it completely weird to think a squash is cute? Although the time to roast might seem inconvenient, it’s necessary for the garlic and rosemary to really develop and infuse throughout. Use that time to get a few things done or maybe click through my recipe box for dessert;) Once the roasting part is done, just purée it along with some parmesan, milk, and a few other spices.
Toss with any pasta of your choice and you’re good to go. I’ve mentioned before that my family is very fond of Barilla’s white fiber pasta. It isn’t as dense or nutty as whole wheat pasta and is still packed with all that tummy lovin fiber. Although I’m not sponsored my Barilla, they did recently send me a box packed full of all their delicious pasta options!! Thanks Barilla! Fall is prime time for all those awesome pasta comfort foods. I really enjoyed serving this up with a simple side of steamed green beans but a salad or roasted asparagus would also be great.
Roasted Acorn Squash Pasta
Yield: 4 servings (3/4 cup)
Prep Time: 15 minutes
Cook Time: 55 minutes
1 medium acorn squash
1/2 teaspoon coarsely ground garlic salt
1/2 teaspoon garlic powder
1/4 teaspoon dried rosemary
1/3 cup freshly shredded parmesan
1 teaspoon dried minced onion
1/4 teaspoon dried rosemary
1/4 coarsely ground garlic salt (more to taste)
1/8 teaspoon freshly ground black pepper
6 ounces (appx 3 cups cooked) rotini pasta (I used Barilla's White Fiber Pasta)