Recipe Acorn Squash Pasta
Keep the sauce warm as the pasta finishes cooking.
Recipe acorn squash pasta. Place face down in small greased ceramic dish or on a greased baking sheet and roast for 55 minutes. Spread these acorn squash slices evenly onto a foil lined baking sheet or a wide glass bakeware pan. Bake for about 40 50 minutes or until tender can be pierced through with a fork.
Cut acorn squash in half and scrape seeds out. Strain and set aside. Allow the acorn squash to cool slightly.
Acorn squash should be tender by now. Squash should be very soft. Preheat oven to 425f.
Drizzle generously with olive oil salt and pepper. Stir in the rosemary and about four cloves of the roasted garlic mashing them up in the liquid with the back of a spoon or spatula. Then further cut the acorn squash halves into 1 1 5 inch wide semi circle slices.
Rub 1 tablespoon of olive oil on the inside and outside of both pieces of squash. This acorn squash pasta is made with a creamy puréed roasted squash sauce tossed with spaghetti and kale. Add the chunks of squash and pancetta to the pan.
Bake for 40 45 minutes until tender. Scoop out the flesh and place into a food processor or blender. Add pasta and cook for 8 to 12 minutes until tender.