Food And Drink, Recipes

Taste of the County: Acorn Squash Pasta

I love the nutty flavour of acorn squash with pasta. It’s flavourful and healthy. It pairs well with savoury foods like onions and  garlic. I added red pepper flakes for a little zing. This recipe is vegan without the parmigiano cheese.

Autumn is upon us and this pasta dish is surely a tasty one to try.

Acorn Squash Pasta


-1 acorn squash, roasted*

-2 Tbsp olive oil (1 tablespoon for acorn squash, 1 tablespoon for onions)

-1 medium onion, coarsely chopped

-2 garlic cloves, finely chopped

-½ C white wine

-2 ½ teaspoons sea salt (1 teaspoon is for pasta water)

-½ tsp black pepper

-¾ C almond milk

-1 tsp red pepper flakes

-1 tsp basil , finely chopped

1 Tbsp finely grated parmigiano cheese, optional

-pasta of your choice


*Heat oven to 400 degrees F.

*Roasting Squash: Cut acorn squash in half, scrape out and discard seeds and strings.

*Rub 1 tablespoon of olive oil on the inside and outside of both pieces of squash.

*Lay each piece face down onto a sheet pan and bake until tender, about 15 minutes.

*While roasting squash, chop onions and garlic.

*Heat a sauté pan on high heat.

*Once hot, add 1 tablespoon olive oil.

*Once oil is hot, add onions, stirring frequently until starting to caramelize (do not burn).

*Turn down heat to medium low, add chopped garlic, and cook until tender, about 1 minute.

*Add white wine and reduce liquid by half.

*Add 1 teaspoon sea salt and 1/2 teaspoon cracked black pepper.

*Continue to cook until onions are caramelized, golden brown. You may need to add a little water to keep the onions from sticking to the pan.

*When done, turn off heat and set aside.

*In a large pot, fill 3/4 of the pot with water, add 1 teaspoon sea salt and bring to a boil.

*Add pasta and cook for 8 to 12 minutes until tender.

*Strain and set aside.

*Acorn squash should be tender by now.

*Scoop out the flesh and place into a food processor or blender.

*Add onion/garlic mixture, almond milk, 1 teaspoon parmigiano cheese (optional), 1/2 teaspoon sea salt, and purée.

*Pour purée over hot pasta, toss with fresh herbs, parmigiano cheese (optional) and red pepper flakes.

*Place pasta in a serving dish, sprinkle with more Parmesan (optional) and herbs.


Buon Appetito

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Photos by Rosa Basile-Marrello



  1. What a great recipe for the beginning of fall!

  2. Amazing flavour to this unique pasta dish. Thank you Bella.

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