There’s something incredibly comforting about a bowl of warm pasta on a crisp fall evening — especially when it’s coated in a creamy sauce made from roasted acorn squash and mellow, caramelized garlic. This Creamy Roasted Acorn Squash Pasta has been my go-to meatless meal when the temperatures drop and squash starts popping up at the market. It’s hearty, rich without being heavy, and just the right kind of cozy after a long day.
Why This Pasta Always Hits the Spot
As soon as the weather starts to cool down, I find myself reaching for ingredients that feel grounding and wholesome. Roasting acorn squash fills the kitchen with a nutty, slightly sweet aroma that always reminds me of slow evenings with jazz on and socks on my feet. Add garlic to the tray, and you’ve basically set the mood for dinner before it even hits the pan.
What I love most about this recipe is how naturally creamy it is — without needing any heavy cream. Just the roasted squash, a splash of milk, and a bit of pasta water come together to create a sauce that hugs every bite of pasta. It’s the kind of meal that makes you want to go back for seconds, maybe even thirds.
How I Prep This Pasta on a Weeknight
I won’t lie — the hardest part of this whole dish is probably wrestling the acorn squash open. These things have a tough skin and a stubborn middle. I use a big chef’s knife and make sure to stabilize it well before slicing. A little kitchen tip: microwave the squash for a minute to make cutting easier if it feels like you’re fighting a small pumpkin.
Once it’s cut, I scoop out the seeds with a metal spoon or even an ice cream scooper — something with a bit of edge to it works better than a regular spoon. Don’t toss those seeds if you’re feeling thrifty — you can roast them later for a snack.
Garlic goes into the oven at the same time. I just lop off the top of the bulb, drizzle some olive oil, wrap it in foil, and pop it on the tray next to the squash. It gets soft and golden and squeezes out like butter. Honestly, I usually roast more than one head because it disappears fast in my kitchen.
While everything’s roasting, I bring a pot of salted water to boil and cook whatever pasta I have on hand — rigatoni or penne work well, but I’ve also used spaghetti in a pinch.
Once the squash and garlic are out, I scoop the flesh straight into a blender with some of the roasted garlic, milk, salt, and pepper. Add pasta water a little at a time until it’s saucy but not runny.
Oh, and sometimes I toss in a few spoonfuls of silken tofu if I have it — not for the flavor, but just for an extra bit of protein if it’s a solo dinner night.
Little Extras That Make a Big Difference
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Don’t skimp on the garlic. Roasting it takes away the bite and leaves you with a smooth, savory sweetness that makes this sauce sing.
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Use the pasta water generously. It brings everything together and gives the sauce that silky texture that clings to the noodles.
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Taste and adjust. Depending on the sweetness of your squash, you might want to add a squeeze of lemon juice or a sprinkle of red pepper flakes for balance.
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Add-ins: I’ve stirred in sautéed mushrooms, kale, or even chickpeas for a heartier dish.
How to Store and Reheat Leftovers
This pasta keeps really well. I store leftovers in an airtight container for up to 3 days in the fridge. The sauce thickens a bit in the fridge, so when you reheat, just splash in a bit of milk or water to loosen it up again. It reheats nicely in a pan over low heat or even in the microwave for lunch the next day.
What I Serve It With
Honestly, this is a complete meal on its own, but if I’m feeding a few people, I like to add a simple arugula salad with a lemon vinaigrette or some roasted Brussels sprouts on the side. Garlic bread never hurts either.
Let’s Talk Wine Pairings
This pasta has that cozy, roasted sweetness that pairs really well with a lightly oaked white wine. I’ve had it with a Chardonnay a couple of times — the kind that’s not too buttery but has some crisp apple or citrus notes. It really works. I’ve also tried it with a dry Riesling and even a chilled Soave — both were lovely.
If you’re more of a red wine person, try something light and fruity — maybe a Pinot Noir or a Gamay. Nothing too bold that’ll overpower the gentle flavors of the squash.
Got Questions? Here’s What Folks Usually Ask
Can I use butternut squash instead?
Yes, absolutely. It’s a little sweeter and works just as well in the sauce.
Can I make it vegan?
Just skip the milk or use a non-dairy milk like oat or cashew, and the silken tofu makes a great creamy stand-in too.
What pasta shapes are best?
Short pasta like rigatoni, penne, or fusilli works best for catching the sauce. But if all you’ve got is spaghetti, go for it.
Can I freeze the sauce?
Yes! Just blend the squash and garlic into the sauce, let it cool, and freeze it in a jar or container. It’s great to have on hand for quick dinners.
Creamy Acorn Squash Pasta
Cozy up with a bowl of this velvety Roasted Acorn Squash Pasta—a vegetarian comfort food that shines in chilly weather.
Ingredients
- 1 acorn squash
- 1 head of garlic (add extra cloves if desired)
- 2 tsp extra virgin olive oil, divided
- 12 oz ziti or penne pasta
- 1/4 cup dry white wine
- 1 tbsp extra virgin olive oil (for sauce)
- 1/2 cup reserved pasta cooking water (as needed)
- 1/4 cup milk
- 1/3 cup Pecorino Romano cheese, plus extra for serving
- 1 tbsp fresh parsley, chopped
- Salt and pepper, to taste
- 1/4 cup silken tofu (optional)
Instructions
- Roast the Squash & Garlic: Preheat oven to 400°F (200°C). Slice the acorn squash in half and scoop out the seeds. Brush the cut surfaces with 1 teaspoon olive oil and arrange halves flesh-side down on a baking sheet.Trim the root end off the head of garlic, drizzle exposed cloves with 1 teaspoon olive oil, wrap in foil, and place alongside the squash. Roast both for about 40 minutes, until the squash is fork-tender and the garlic is soft and golden.
- Prepare the Pasta: With about 10 minutes of roasting time left, bring a large pot of water to a boil. You'll cook the pasta when you start the sauce.
- Make the Sauce: Pour white wine and 1 tablespoon olive oil into a skillet or saucepan over medium heat. Squeeze out the roasted garlic into the pan. Scoop out the roasted acorn squash flesh and add it to the skillet with the garlic, along with the silken tofu if using. Stir occasionally while it warms through.
- Cook the Pasta: Add your pasta to the boiling water and cook as directed. Reserve 1/2 cup of the pasta water before draining.
- Finish the Sauce: Stir the milk into the squash and garlic mixture. Gradually add reserved pasta water to reach a creamy, pourable consistency—the sauce should cling to the pasta but not be overly thick.
- Combine & Serve: Toss the drained pasta immediately with the warm squash sauce in the skillet. Sprinkle in Pecorino Romano, parsley, and season generously with salt and pepper. Mix until the pasta is well coated.
- Serve: Dish up the creamy pasta and offer additional cheese at the table.
Notes
- For extra flavor, consider roasting a few extra garlic cloves alongside the main head.
- Silken tofu adds protein and a smooth texture but can be omitted if you prefer.
- The sauce should be rich but not too thick—use pasta water to achieve the perfect silkiness.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 235Total Fat 6gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 4gCholesterol 5mgSodium 124mgCarbohydrates 35gFiber 3gSugar 1gProtein 8g
Dinnerfocus.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
This is the kind of recipe that reminds me why I love cooking in the colder months. It’s simple, flexible, and every spoonful tastes like fall. Whether you make it for a weeknight dinner, a meatless Monday, or just because you’ve got an acorn squash sitting on the counter — I think you’ll love it as much as I do.
Try other Spaghetti Squash recipes:
