Incredible brown butter acorn squash pasta tossed with toasted hazelnuts, sage, and a sprinkle of freshly grated parmesan. This wonderful pasta dish has a sweet & savory acorn squash sauce and is the perfect comfort food for fall and winter!
Preheat your oven to 400 degrees F and line a large baking sheet with parchment paper.
Use a sharp knife to cut off the stem end of the acorn squash, you’ll cut about ¼-½ inch off the end. Place the acorn squash cut side down vertically on a wooden cutting board so that it is very secured to your counter. We don’t want the cutting board or squash to wobble as you cut it. Next cut the acorn squash in half vertically. Use your knife to cut the acorn squash vertically down the middle. Use a spoon to scoop out the seeds and discard. Place the squash halves flesh side down on your prepared baking sheet. Roast for 50 minutes-1 hour or until squash is very fork tender. Set aside to cool for a little bit before scooping out the flesh.
Add flesh to a high powered blender or food processor and add in milk, pure maple syrup, cinnamon and a pinch of nutmeg. Blend until smooth, adding more milk if necessary to smooth out the sauce. Set aside.
We recommend using spaghetti or bucatini or a similar noodle for best results, though a fusilli or linguine could also be delicious!
To make gluten free: use a gluten free pasta of choice.
Feel free to use honeynut or butternut squash, sweet potato or pumpkin instead of acorn squash. I do not recommend using a canned squash/pumpkin for this recipe as the flavor won’t be as delicious.
If you want a richer pasta, I suggest using heavy cream instead of milk. See the full post for more ways to add protein!