Personal Finance

Acorn Squash & Brown Butter Sage Pasta

Acorn Squash was not one of my favorite winter squashes simply because I hate cutting the bugger in half! Still, when you’re trying to cut your grocery budget and those little green globes are .99¢ a pound, I would suck it up and cut it up. That is until my brilliant big sister mentioned she roasted her squash whole. Now, I roasted all my squash whole from acorn to butternut the same. Once you figure that out, I swear you’ll never overpay for frozen butternut squash again!

How to Roast Squash Whole

Whole Roasted Acorn Squash

  • Servings: 4-6
  • Difficulty: EASY!
  • Print

Ingredients

  • 4 Acorn Squash
  • Aluminum Foil or Parchment Paper

Directions: 

  • Carefully slice 5-7 dashes deep into the squash
  • Line baking sheet with aluminum foil/parchment paper
  • Roast at 400 for 45 – 90 minutes pending size of squash
  • After roasting for 45 minutes, poke knife into the squash every 15 minutes until the knife comes our clean and easy
  • Remove from the oven and let cool until you can easily handle
  • Cut squash in half and scoop out seeds, disregard.
  • Scrap the Roasted Acorn Squash flesh out with a spoon into a bowl to be used soon!

My Favorite Acorn Squash Recipe

Once I learned how to slay any squash rind with whole roasting, I began to revel in the riches of types of winter squash. It’s cheap. It’s delicious and once roasted, cooled and scooped out, it’s easy to freeze and keep on hand. I will NEVER buy overpriced frozen squash again!

Acorn Squash Pasta with Brown Butter Sage Sauce
Acorn Squash Pasta with Brown Butter Sage Sauce

Acorn Squash Pasta & Brown Butter Sage Sauce

  • Servings: 4-6
  • Difficulty: Medium
  • Print

Ingredients

  • 4 Acorn Squash
  • 1 Onion Sliced
  • 3 Cloves of Garlic Sliced
  • 8 Leaves of Sage
  • 6 Tablespoons of Butter
  • 1 Pound of Pasta (Recommend one with twists to trap the squash)
  • 1/4 Cup of Parmesan (Plus more for plating)
  • Salt & Pepper to taste
  • Olive oil for roasting Squash
  • Handful of chopped basil or parsley for plating

Growing up in Italy, my Husband (Bello) had missed seeing The Princess Bride and watched with the same rapt attention as my Niece and Nephew, both just now old enough to see movies with sword fighting. Meanwhile, I’m across the kitchen staring 4 big Acorn Squash roasting away thinking… “how can I make this more interesting?”

Directions: 

Roasting Acorn Squash 

  • See directions above!

Just as Inigo Montoya tossed the rope down to Westley to speed his accent, I’d pulled the Squash from the oven. One smell and the memory of a butternut squash pasta came to mind at the same time brown butter sage sauce did. With the perfectly roasted squash staring back at me, I made up my mind, we could enjoy both together, Brown Butter Sage and Acorn Squash could be friends!

From Side Dish to Main 

  1. Scrap the Roasted Acorn Squash flesh out with a spoon into a bowl to be used soon!
  2. Drain oil from the Acorn Squash roasting pan into the skillet
  3. Sauté 1 Onion + 3 Cloves of Garlic (sliced) until soft
  4. Add the Acorn Squash to the skillet and mix to combine
  5. Remove the Squash back to the bowl again

About the time Westley outwitted Vizzini, it was time to get the pasta going.

The Rest of the Story

  1. Add pasta to salted boiling water (11 minutes to plating!)
  2. Warm 6 Tablespoons of butter slow and low in the skillet until it begins to brown
  3. Off the heat add Sage leaves
  4. Drain the Pasta (retaining the liquid)
  5. Add the pasta to the brown butter sage sauce, stir to combine
  6. Add the Squash plus 1/4 cup of parmesan stir to combine
  7. 1/2 cup at a time add the reserved pasta water to desired texture

We tucked into our pasta just as Fezzik’s huge hands knocked on Miracle Max’s door. As it turned out, the dish too was a miracle of last minute perfection.

My name is Brandy, Prepare to dine!

2 comments

    1. I hope he loves it, Bello dug in quick to his dish. I like a little Red Pepper flakes added in mine! Enjoy and let me know how it works for you. Thanks so much for taking a minute to comment. Look forward to checking out your blog myself.
      CookingForBello

      Liked by 1 person

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