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!
Prep Time5 minutes mins
Cook Time30 minutes mins
Total Time35 minutes mins
Course: Meal Prep
Cuisine: American, French
Diet: Gluten Free, Vegetarian
Servings: 6 people (½ cup servings)
Calories: 175kcal
- 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
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