Yields about 3 cups sauce.
Prepare Ahead: The squash and onion can be roasted and refrigerated up to two days before preparation or frozen for up to three months. If freezing, thaw before continuing with the recipe.
Acorn Squash Pasta Sauce
This vegetarian acorn squash pasta sauce is made with roasted squash and onion, milk, and butter for an easy fall béchamel sauce. Serve it with your favorite pasta!
Servings: 6 people (½ cup servings)
Calories: 175kcal
Equipment
Ingredients
- 2 pounds acorn squash, halved with seeds + membrane removed
- 1 onion, peeled + cut into wedges
- 2 tablespoons olive oil
- 1 teaspoon sea salt
- 1 teaspoon paprika
- 1 teaspoon red chili flakes
- ¼ teaspoon nutmeg, freshly grated
- 1 cup milk
- 2 tablespoons butter
- 1 tablespoon flour Use gluten-free AP flour if needed
- ¼ ounce wine vinegar
Instructions
- Preheat oven to 400°F.Place squash + onions on a baking sheet or oven-safe pan in a single layer. With squash flesh-side up, drizzle oil over squash and onions. Sprinkle with salt, paprika, chili flakes and nutmeg. Place squash flesh-side down.Roast 20-25 minutes or until tender.
- After cooking, carefully scoop the squash out of the peel. (You may need to allow the squash to cool down for a few minutes.)Add half the vegetables and all the milk to a blender basin. Blend until creamy. Add the remaining veggies and blend again.
- Add butter to a large pan and melt over medium heat. Whisk in the flour until it is completely absorbed by the butter.
- Add the puréed squash to the pan with the butter. Cook over medium heat for about two minutes, stirring often, and then remove from heat. Stir in the vinegar.Serve immediately along with fresh pasta or refrigerate and use within four days.
Notes
Nutrition
Calories: 175kcal | Carbohydrates: 21g | Protein: 3g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 14mg | Sodium: 450mg | Potassium: 619mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1002IU | Vitamin C: 18mg | Calcium: 100mg | Iron: 1mg